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Indian Butter Chicken (Murgh Makhani)
Experience the rich, creamy indulgence of Indian Butter Chicken, a beloved dish that tantalizes the taste buds with its aromatic spices and velvety texture. Originating from the kitchens of Delhi, this dish is a perfect blend of marinated chicken simmered in a luscious tomato sauce enriched with butter and cream, offering a symphony of flavors that transports you to the heart of India. Serve it with warm naan or fragrant basmati rice for a truly satisfying meal.
Ingredients
- Chicken
- 1.5 lbs, cut into bite-sized pieces
- Yogurt
- 1 cup
- Lemon juice
- 2 tablespoons
- Ginger-garlic paste
- 1 tablespoon
- Garam masala
- 2 teaspoons
- Turmeric powder
- 1 teaspoon
- Red chili powder
- 1 teaspoon (adjust to taste)
- Salt
- 1 teaspoon (or to taste)
- Butter
- 4 tablespoons
- Onion
- 1 medium, finely chopped
- Tomato puree
- 1 cup
- Heavy cream
- 1/2 cup
- Kasuri methi (dried fenugreek leaves)
- 1 tablespoon
- Fresh cilantro
- for garnish
Instructions
- In a mixing bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes, preferably longer for enhanced flavor.
- Heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken and cook until browned and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the finely chopped onion and sauté until translucent, about 5 minutes.
- Stir in the tomato puree and cook for 2-3 minutes, allowing it to thicken slightly.
- Reduce the heat to low and add the heavy cream, stirring well to combine and achieve a smooth consistency.
- Return the cooked chicken to the pan, gently folding it into the sauce. Simmer for 10-15 minutes, allowing the flavors to meld together beautifully.
- Crush the kasuri methi between your palms and sprinkle it over the chicken. Stir well to incorporate the aromatic flavor.
- Garnish with fresh cilantro before serving. Enjoy hot with warm naan or fluffy basmati rice.
Tips
- For a spicier version, add more red chili powder or include chopped green chilies.
- If you prefer a lighter version, substitute half of the heavy cream with coconut milk for a unique twist.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 480 Fat: 30g Carbs: 10g Protein: 40g Sodium: 700mg Sugar: 5g
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