Butter Chicken Recipe: A Classic Delicious Spicy Indian Dish

Butter chicken, also known as Murgh Makhani, is a popular North Indian dish that's creamy, flavourful and comforting. The chicken is marinated in a spiced yogurt mixture, then grilled or roasted until tender. It is then added to a rich tomato and butter-based sauce spiced with a blend of aromatic ingredients like cumin, coriander, and Kashmiri chilli powder. This recipe is sure to impress your family and friends.

Ingredients:

For the chicken marinade:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt

For the sauce:

• 2 tablespoons ghee or butter
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons Kashmiri chilli powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 can diced tomatoes, pureed
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a large bowl, whisk together the yogurt, ginger paste, garlic paste, Kashmiri chilli powder, turmeric powder, garam masala, and salt. Add the chicken pieces and toss to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place the marinated chicken pieces on it. Bake for 15-20 minutes or until the chicken is cooked through and lightly browned. Alternatively, grill the chicken on skewers or in a grill pan until cooked through.
3. Meanwhile, in a large saucepan or dutch oven, heat the ghee or butter over medium heat. Add the chopped onions and cook until softened and golden brown, about 5-7 minutes.
4. Add the ginger paste and garlic paste, and cook for 2-3 minutes.
5. Add the Kashmiri chilli powder, cumin powder, coriander powder, garam masala, and salt. Cook for 2-3 minutes, stirring constantly.
6. Add the pureed tomatoes and simmer for 5-7 minutes until the sauce thickens and the tomatoes break down.
7. Add the cooked chicken pieces and stir to coat well in the sauce. Simmer for 5-7 minutes until the chicken is heated through and the flavours meld together.
8. Pour in the heavy cream and stir until combined. Cook for another 2-3 minutes, stirring constantly.
9. Garnish with chopped cilantro and serve hot with steamed rice or naan bread.

And there you have it - this delicious and creamy Butter Chicken with Kashmiri chilli powder is sure to be a crowd-pleaser at any dinner party or special occasion. Enjoy the flavours of North Indian cuisine in the comfort of your own home with this easy-to-follow recipe!