Dive into the rich, aromatic world of Indian cuisine with this irresistible Butter Chicken, or Murgh Makhani! This creamy, buttery delight is not just a dish; it's an experience that will transport your taste buds straight to the streets of Delhi. With a perfect blend of spices and a velvety sauce, this recipe promises to be a showstopper at your dinner table. Whether you're a seasoned chef or a kitchen novice, this easy-to-follow recipe will have you whipping up restaurant-quality Butter Chicken in no time. Get ready to impress your family and friends with a dish that's as delightful to make as it is to eat!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken, cubed
- 100g butter
- 200ml cream
- 2 tablespoons tomato puree
- 1 tablespoon garam masala
- 2 cloves garlic, minced
- 1 inch ginger, grated
- Salt to taste
- Coriander for garnish
Instructions
- Begin by preparing the chicken. In a large bowl, combine the cubed chicken with half of the garam masala, a pinch of salt, and the minced garlic. Mix well to ensure the chicken is evenly coated. Let it marinate for about 15 minutes while you prepare the other ingredients.
- In a large skillet or pan, melt 50g of butter over medium heat. Once melted, add the marinated chicken to the pan. Cook the chicken for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining butter (50g) and allow it to melt. Add the grated ginger and sauté for about 1-2 minutes until fragrant.
- Stir in the tomato puree and the remaining garam masala. Cook for another 5 minutes, stirring frequently, until the mixture thickens and the oil begins to separate from the tomato puree.
- Reduce the heat to low and return the cooked chicken to the pan. Stir well to combine the chicken with the tomato mixture.
- Pour in the cream and mix thoroughly. Allow the butter chicken to simmer for an additional 10-15 minutes, stirring occasionally. Adjust the salt to taste.
- Once the sauce is thick and creamy, remove the pan from heat. Garnish with fresh coriander leaves.
- Serve the butter chicken hot with naan, rice, or your choice of side. Enjoy your delicious homemade Murgh Makhani!
Tips
- Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes, or even longer if you have time. This helps the flavors penetrate the meat, resulting in a more delicious dish.
- Use Fresh Ingredients: Fresh garlic and ginger will enhance the flavor of your Butter Chicken significantly. Whenever possible, opt for fresh over dried spices.
- Control the Heat: When cooking the chicken, ensure that the heat is medium to prevent burning. You want the chicken to brown nicely without getting overcooked.
- Adjust the Creaminess: If you prefer a richer sauce, feel free to add more cream. For a lighter version, you can reduce the amount of cream or substitute with yogurt.
- Garnish Generously: Don’t skimp on the coriander garnish! It adds a fresh flavor that beautifully complements the richness of the dish.
- Serve with Sides: Butter Chicken is best enjoyed with naan or steamed basmati rice. You can also serve it with a side of vegetables for a complete meal.
- Make It Ahead: This dish tastes even better the next day! Prepare it in advance and let the flavors meld in the fridge overnight for a truly delicious experience.
Nutrition Facts
Calories: kcal
Carbohydrates: 4g
Protein: g
Fat: g
Saturated Fat: 26g
Cholesterol: mg
