Indian Butter Chicken
Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish that originated in India. It consists of tender chicken cooked in a spiced tomato gravy with a generous amount of butter and cream. This comforting dish is best enjoyed with naan or rice.
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 500 grams chicken - boneless, cut into pieces
- 1 cup yogurt - plain, for marination
- 2 tablespoons lemon juice - freshly squeezed
- 1 tablespoon ginger garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons chili powder - adjust to taste
- 2 tablespoons vegetable oil
- 1 large onion - finely chopped
- 2 cups tomatoes - pureed
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- 4 tablespoons butter
- Salt - to taste
- Fresh cilantro - for garnish
Instructions
- In a mixing bowl, combine the chicken pieces, yogurt, lemon juice, ginger garlic paste, turmeric powder, and chili powder. Marinade for at least 30 minutes.
- Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and sauté until they are golden brown.
- Add the marinated chicken and cook until it is browned on all sides.
- Stir in the pureed tomatoes and simmer for about 15 minutes, until the chicken is cooked through.
- Add garam masala, heavy cream, and butter. Stir well and let it simmer for another 5 minutes.
- Season with salt to taste and garnish with fresh cilantro. Serve warm.
Notes
For a thicker gravy, reduce the amount of water added while cooking. You can substitute the chicken with paneer for a vegetarian version. For a spicier dish, increase the amount of chili powder or add green chilies.
All spices can be adjusted according to taste. Serve with fluffy rice or garlic naan for a complete meal.