Butter Chicken - India

Servings: 4

Author: Chef Connie

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Butter Chicken

Prep time: 15 MinCook time: 40 MinInactive time: 1 HourTotal time: 1 H & 55 M

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Ingredients

For the Fried SalFor the Chicken Marinade:mon:

• 1 lb chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 tablespoon ginger-garlic paste
• Salt, to taste

For the Tomato Sauce:

• 3 ripe tomatoes, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup water
• Fresh cilantro or scallions for garnish

For the Sauce:

• 3 tablespoons butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 14 oz canned tomatoes (or fresh, pureed)
• 1 cup heavy cream
• 1 teaspoon sugar (optional, to balance the acidity)
• Fresh cilantro leaves for garnish
• Salt, to taste

Instructions

1. In a large bowl, combine yogurt, lemon juice, turmeric, chili powder, garam masala, cumin, ginger-garlic paste, and salt. Mix well.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
3. Heat a pan over medium heat and add a little oil.
4. Add the marinated chicken pieces and cook until they are browned and cooked through (about 6-8 minutes). Set aside.
5. In the same pan, melt butter over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
6. Add the chopped onion and sauté until golden brown.
7. Add the minced garlic and grated ginger, cooking for another minute.
8. Stir in the ground coriander, garam masala, turmeric powder, and chili powder. Cook for a minute until fragrant.
9. Pour in the pureed tomatoes and cook for about 10 minutes until the oil starts to separate from the sauce.
10. Add the cooked chicken pieces to the sauce. Stir well to coat the chicken.
11. Reduce the heat and stir in the heavy cream. Let it simmer for 5-7 minutes, until the sauce thickens and the chicken is fully cooked.
12. Add sugar if needed to balance the flavor, and adjust salt as needed.
13. Garnish with fresh cilantro leaves.

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Butter chicken, also known as Murgh Makhani, is a beloved Indian dish that showcases tender pieces of chicken marinated in a blend of spices and yogurt, then cooked in a rich and creamy tomato-based sauce. The sauce is typically made with butter, cream, and a mix of aromatic spices such as garam masala, cumin, and coriander, creating a luscious texture and a balanced flavor profile that is both savory and slightly sweet. Served alongside fluffy basmati rice or warm naan, butter chicken offers a comforting and hearty meal, making it a popular choice in Indian cuisine enjoyed by people worldwide. Its vibrant color and enticing aroma add to the overall dining experience, making it a favorite at restaurants and home-cooked meals alike.

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