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 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 thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt

For the Sauce:

• 4 tablespoons ghee or butter, divided
• 1 large onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 green cardamom pods
• 1 black cardamom pod (optional)
• 2 teaspoons Kashmiri chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 can (28 oz) diced tomatoes, pureed
• 1/2 cup heavy cream
• 2 tablespoons honey or sugar
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 2 tablespoons butter for finishing
• 1/4 cup chopped fresh cilantro

Instructions:

1. Mix all marinade ingredients in a large bowl. Add chicken pieces and coat well. Cover and refrigerate for 30 minutes to 4 hours.
2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Place marinated chicken on baking sheet and bake for 15-20 minutes until internal temperature reaches 165°F (74°C). Alternatively, grill for 12-15 minutes until cooked through.
4. Heat 2 tablespoons ghee in a large pot over medium heat. Add cardamom pods and onions. Cook until onions are golden brown, 8-10 minutes.
5. Add ginger and garlic paste. Cook for 2-3 minutes until fragrant.
6. Add all ground spices except garam masala. Cook for 2 minutes, stirring constantly.
7. Add pureed tomatoes. Simmer for 15-20 minutes until sauce thickens and oil starts to separate.
8. Add cooked chicken and any accumulated juices. Simmer for 5-7 minutes.
9. Stir in cream and honey. Simmer for 5 minutes until sauce is thick enough to coat the back of a spoon.
10. Crush kasoori methi between your palms and add to the sauce. Add garam masala and remaining 2 tablespoons butter.
11. Simmer for 2-3 minutes until butter melts and sauce is silky smooth.
12. Garnish with cilantro and serve hot.

Tips:

• Use chicken thighs for more flavor and tenderness
• Don't skip the marination time
• Adjust cream and butter to your preference
• For a redder color, increase Kashmiri chili powder

Serving Suggestions:

• Serve with naan bread or jeera rice
• Garnish with a swirl of cream
• Accompany with sliced onions and lemon wedges

Storage:

Can be refrigerated for up to 3 days. Reheat gently, adding cream if needed to maintain consistency.

This rich and creamy butter chicken rivals any restaurant version, with tender chicken pieces in a luscious, aromatic tomato-based sauce.