Butter Chicken

Butter chicken, also known as Murgh Makhani, is a popular Indian dish characterized by its creamy tomato sauce and tender chicken. Below is a simple recipe along with alternative ingredients and helpful tips.

Ingredients

For the Chicken Marinade:

• 450-500 g boneless chicken (chicken breasts or thighs)
• 1.5 tsp ginger garlic paste
• 1 tsp salt
• 1 tsp lemon juice
• 3 tbsp thick yogurt (or buttermilk)
• 3 tsp tandoori masala (or garam masala)
• 2 tbsp oil

For the Gravy:

• 1.5 tbsp oil or ghee
• Whole spices:
  • 3 green cardamoms
  • 3 cloves
  • 1 small piece of cinnamon
  • 1 bay leaf
• 1 medium onion, sliced
• 1 inch ginger, chopped
• 8 garlic cloves, minced
• 14 cashew nuts (optional for creaminess)
• 400 g tomatoes, chopped (or use canned tomato puree)
• 1 tbsp Kashmiri chili powder (or paprika for less heat)
• ½ tsp salt
• 3 tbsp butter
• Water as needed

For Finishing:

• 2 tbsp butter
• ½ tsp kasuri methi (dried fenugreek leaves)
• 3 tbsp fresh cream (or coconut milk for a dairy-free option)

Instructions

1. Marinate the Chicken:
   • Cut the chicken into bite-sized pieces and mix with ginger garlic paste, salt, lemon juice, yogurt, tandoori masala, and oil. Let it marinate for at least 2 hours in the refrigerator.
2. Prepare the Gravy:
   • Heat oil or ghee in a pan over medium heat. Add whole spices and sauté for a minute.
   • Add sliced onions and cook until soft. Then add ginger, garlic, and cashew nuts, sauté until fragrant.
   • Stir in chopped tomatoes, chili powder, and salt. Cook until tomatoes are soft.
   • Add water if needed to help blend the mixture smoothly. Once cooled, blend into a smooth paste.
3. Cook the Chicken:
   • In another pan, heat butter and add the marinated chicken pieces. Cook until browned on all sides.
   • Pour the blended gravy over the chicken. Simmer for about 10 minutes until the chicken is cooked through.
   • Stir in kasuri methi and fresh cream. Adjust seasoning if necessary.
4. Serve:
   • Serve hot with naan or rice.

Alternative Ingredients

• Chicken: You can use boneless chicken thighs instead of breasts for more flavor.
• Yogurt: Substitute with buttermilk or skip it for a dairy-free version.
• Spices: If you don’t have tandoori masala, use garam masala or make your own with cumin, coriander, and cardamom.
• Cream: Use coconut milk for a lighter or dairy-free option.

Tips

• Marination Time: The longer you marinate the chicken (up to overnight), the more flavorful it will be.
• Cooking Method: For extra richness, grill the marinated chicken before adding it to the gravy.
• Vegetable Additions: Feel free to add vegetables like bell peppers or peas to enhance nutrition.
• Storage: Butter chicken can be refrigerated for up to 3 days.