Butter Chicken: Authentic Murgh Makhani Recipe

Butter Chicken or Murgh Makhani has won hearts across the globe, becoming a staple in Indian restaurants and a cherished homemade delicacy. Whether you’re a seasoned chef or a cooking enthusiast, this step-by-step guide will help you recreate the magic of authentic Butter Chicken right in your kitchen.

Ingredients:

For the Chicken Marinade:

• 500g boneless chicken (thighs or breast), cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

For the Curry:

• 2 tbsp butter (unsalted)
• 2 tbsp oil
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chili powder (adjust to taste)
• 1 tsp garam masala
• 1/2 cup heavy cream
• 1/4 cup cashew paste (optional, for extra creaminess)
• 1 tbsp sugar (optional, to balance flavors)
• Fresh cilantro leaves, chopped (for garnish)
• Salt to taste

Instructions:

Step 1: Marinate And Cook the Chicken

1. In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, and spices.
2. Add the chicken pieces, ensuring they’re well-coated with the marinade.
3. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.

4.Heat 1 tbsp oil in a pan over medium heat.

5.Add the marinated chicken and cook until lightly browned on all sides. The chicken doesn’t need to           be fully cooked at this stage as it will simmer in the curry later.

6.Remove the chicken and set aside.

Step 2: Prepare the Curry Base And Add The Spices

1. In the same pan, heat 2 tbsp butter and 1 tbsp oil.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Chopped onions and cook until golden brown add in this.
4. Stir in ginger-garlic paste and sauté until fragrant.
5. Tomato puree add and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate.

6.Reduce the heat and add turmeric, coriander, chili powder, and garam masala. Mix well.

7.If using cashew paste, stir it in at this stage for a richer texture.

8.Add a splash of water if the mixture becomes too thick.

Step 3: Combine and Simmer

1. Return the cooked chicken to the pan, coating it well with the curry base.
2. Add heavy cream and sugar (if using) and mix thoroughly.
3. Let the curry simmer on low heat for 10-15 minutes until the chicken is tender and the flavors meld together.

Step 4: Garnish and Serve

1. Sprinkle freshly chopped cilantro over the curry.
2. Serve hot with naan, roti, or steamed basmati rice.

Pro Tips for Perfect Butter Chicken:

• Use fresh ingredients: Fresh tomatoes and aromatic spices make a noticeable difference in the flavor.
• Marinate longer: Allowing the chicken to marinate overnight enhances the taste and tenderness.
• Adjust creaminess: Balance the richness by adjusting the amount of cream and cashew paste.
• Customize the heat: If you prefer a spicier dish, increase the chili powder or add a pinch of cayenne pepper.

With this recipe, you can savor the irresistible blend of creamy, tangy, and spicy flavors that make it a worldwide favorite. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that’s bound to impress your taste buds and those of your loved ones!