Indian Butter Chicken Recipe

Indian cuisine is renowned for its rich and aromatic flavors, and Butter Chicken, also known as “Murgh Makhani,” is a beloved classic that exemplifies the essence of authentic Indian cooking. This mouthwatering dish features tender and succulent pieces of marinated chicken, simmered in a luscious tomato-based sauce infused with a harmonious blend of spices. The addition of butter and cream adds a velvety richness that truly elevates the dish to a new level of indulgence. Each spoonful offers a delightful explosion of taste that lingers on the palate, leaving you craving for more. Join us on a flavorful adventure to India and savor the enticing taste of Indian Butter Chicken, a dish that captures the soul of Indian cuisine.

Ingredients:

• 500 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 4 tablespoons ghee (clarified butter) or vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder (adjust to your preferred level of spiciness)
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 2 tablespoons kasuri methi (dried fenugreek leaves)
• Salt, to taste
• Fresh cilantro leaves, chopped, for garnish
• Steamed basmati rice or naan, for serving

Instructions:

1. In a bowl, marinate the chicken pieces with plain yogurt, garam masala, ground cumin, ground coriander, ground turmeric, and chili powder. Cover the bowl and let the chicken marinate for at least 30 minutes, or preferably overnight in the refrigerator, for enhanced flavor.
2. In a large skillet or pan, heat 2 tablespoons of ghee or vegetable oil over medium-high heat.
3. Add the marinated chicken to the skillet, stirring occasionally, and cook until it is lightly browned and cooked through. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the remaining 2 tablespoons of ghee or vegetable oil.
5. Sauté the finely chopped onion until it becomes translucent and golden.
6. Add the minced garlic and grated ginger to the skillet. Cook for an additional minute until the mixture becomes fragrant.
7. Stir in the diced tomatoes and tomato paste, cooking until the tomatoes soften and release their juices.
8. Return the cooked chicken to the skillet and mix it well with the tomato-based sauce.
9. Pour in the heavy cream and let the mixture simmer over low heat for 10-15 minutes, allowing the flavors to meld.
10. Crush the kasuri methi between your palms and add it to the skillet, stirring it into the sauce.
11. Taste the Butter Chicken and adjust the seasoning with salt as needed.
12. Garnish the Indian Butter Chicken with chopped cilantro leaves before serving.
13. Enjoy the Flavorful Indian Butter Chicken, served hot with steamed basmati rice or naan bread for an authentic Indian feast.