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. 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.

1. 1. 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.

1. 1. 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.

1. 1. 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.

Nutritional Breakdown

Calories:

~400-450

Protein:

~30-35g

Fat:

~25-30g

Carbohydrates:

~10-15g

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