Butter chicken is a popular North Indian dish that has gained immense popularity all over the world. Also known as Murgh Makhani, it is a creamy, mildly spiced chicken curry that is perfect for those who love their food with a touch of luxury. This dish is traditionally made by marinating chicken pieces in a blend of yogurt and spices, grilling them until tender, and then simmering them in a tomato-based sauce enriched with cream and butter. In this recipe, we will walk you through the process of making butter chicken from scratch, using fresh ingredients and authentic Indian spices, so you can enjoy this classic dish at home.
Ingredients:
For the chicken marinade:
– 1 kg boneless chicken, cut into small cubes
– 1 cup plain yogurt
– 2 tbsp ginger-garlic paste
– 1 tbsp red chilli powder
– 1 tsp turmeric powder
– 1 tsp garam masala powder
– 1 tsp salt
– 2 tbsp lemon juice
For the curry:
– 4 tbsp butter
– 2 tbsp oil
– 4 green cardamom pods
– 4 cloves
– 2 bay leaves
– 2 cinnamon sticks
– 2 onions, finely chopped
– 2 tbsp ginger-garlic paste
– 1 tbsp red chilli powder
– 1 tsp turmeric powder
– 1 tsp coriander powder
– 1 tsp cumin powder
– 1 tsp garam masala powder
– 1 cup tomato puree
– 1 cup heavy cream
– Salt, to taste
– 2 tbsp honey
– Chopped coriander leaves, for garnish
Instructions:
1. In a large bowl, mix together the yogurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, and lemon juice. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 200°C. Thread the marinated chicken cubes onto skewers and grill them for 8-10 minutes, turning occasionally, until they are golden brown and cooked through. Alternatively, you can cook the chicken cubes in a pan until browned on all sides.
3. In a large pan, heat the butter and oil over medium heat. Add the cardamom pods, cloves, bay leaves, and cinnamon sticks and fry for 30 seconds, until fragrant.
4. Add the chopped onions and ginger-garlic paste and fry for 5-7 minutes, until the onions are soft and translucent.
5. Add the red chilli powder, turmeric powder, coriander powder, cumin powder, and garam masala powder and fry for 1-2 minutes, until the spices are fragrant.
6. Add the tomato puree and cook for 5-7 minutes, until the sauce has thickened and the oil starts to separate from the edges.
7. Add the grilled chicken cubes to the pan and stir to coat them in the sauce. Add the heavy cream and salt and stir to combine.
8. Add the honey and stir well. Reduce the heat to low and let the curry simmer for 10-15 minutes, until the chicken is fully cooked and the sauce has thickened to your desired consistency.
9. Garnish with chopped coriander leaves and serve hot with naan bread or steamed rice.
In conclusion, this butter chicken recipe is a perfect combination of spices, cream, and butter, which gives it a rich and indulgent flavor. The marinated chicken cubes are first grilled until tender, and then simmered in a tomato-based sauce enriched with