Indulge your taste buds in the rich and aromatic world of Indian cuisine with this delectable Butter Chicken recipe. This culinary masterpiece is a perfect harmony of tender chicken, tantalizing spices, and a luscious tomato-based sauce that will transport your senses to the bustling streets of India.
Whether you’re a fan of Indian cuisine or a newcomer to its delights, this Butter Chicken recipe is sure to impress. With its vibrant colors, aromatic spices, and creamy texture, it promises to transport you on a culinary journey you won’t soon forget. Prepare to savor each delectable bite and experience the true essence of Indian gastronomy right in your own kitchen.
Ingredients:
500 grams boneless chicken, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ginger paste
2 teaspoons garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste
4 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
2 tomatoes, pureed
1/2 cup heavy cream
1 tablespoon kasuri methi (dried fenugreek leaves)
Fresh cilantro leaves, for garnish
Instructions:
- In a mixing bowl, combine yogurt, lemon juice, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, ground coriander, and salt. Mix well to form a smooth marinade.
- Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours or overnight for best results.
- In a large skillet or pan, melt 2 tablespoons of butter along with the oil over medium heat. Add the marinated chicken pieces to the pan and cook until they are browned and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, add the remaining 2 tablespoons of butter and chopped onions. Cook the onions until they turn golden brown and translucent.
- Add the tomato puree to the pan and cook for about 5 minutes, stirring occasionally, until the oil separates from the mixture and the tomatoes are well cooked.
- Reduce the heat to low and stir in the heavy cream. Mix well to combine.
- Return the cooked chicken pieces to the pan and stir them into the sauce. Cook for an additional 5 minutes, allowing the flavors to meld together.
- Crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the pan. Stir to incorporate the kasuri methi into the sauce.
- Adjust the seasoning with salt if needed. Simmer the butter chicken for another 2-3 minutes.
- Garnish with fresh cilantro leaves.
Serve the delicious and creamy Butter Chicken (Murgh Makhani) with steamed basmati rice, naan bread, or roti for a complete and satisfying meal. Enjoy the rich flavors and creamy texture of this classic Indian dish!
