Description
Dive into the exquisite world of Indian cuisine with our Homemade Butter Chicken recipe, a culinary masterpiece that promises to tantalize your taste buds with a symphony of flavors and aromas. Also known as Murgh Makhani, this iconic dish hails from the heart of North India and has transcended borders to become a global favorite. Join us on a gastronomic adventure as we unravel the steps to create a velvety, creamy, and indulgent Butter Chicken that brings the essence of traditional Indian cooking to your own kitchen.
Ingredients
For the Marination:
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
- 2 tablespoons vegetable oil
For the Butter Chicken Sauce:
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 cup tomato puree
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 cup heavy cream
- 1 tablespoon honey or sugar (optional, to balance acidity)
- Salt, to taste
- Fresh coriander leaves, chopped, for garnish
- Naan or steamed rice, for serving
Instructions
Marinating the Chicken:
- Prepare the Marinade: In a bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and vegetable oil to create a smooth marinade.
- Marinate the Chicken: Coat the chicken pieces thoroughly with the marinade, ensuring each piece is well-covered. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.
Cooking the Butter Chicken:
- Cook the Marinated Chicken: In a large skillet or pan, heat some oil and cook the marinated chicken pieces until they are fully cooked and have a golden-brown exterior. Set aside.
- Prepare the Butter Chicken Sauce: In the same skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Stir in the ginger-garlic paste and cook until the raw aroma disappears.
- Add Spices and Tomato Puree: Introduce the red chili powder, ground coriander, cumin powder, and garam masala to the skillet, stirring to combine. Pour in the tomato puree and continue to cook, allowing the spices to meld into a rich, aromatic base.
- Incorporate Cooked Chicken: Reintroduce the cooked chicken into the skillet, ensuring each piece is coated with the luscious tomato-spice mixture. Let it simmer for a few minutes to enhance the flavors.
- Pour in Heavy Cream and Adjust Seasoning: Pour in the heavy cream, gently stirring to create a velvety texture. Adjust the seasoning by adding salt and, if desired, honey or sugar to balance the acidity of the tomatoes. Simmer for an additional 5-7 minutes until the sauce thickens.
- Garnish and Serve: Garnish the Butter Chicken with fresh coriander leaves, adding a burst of freshness to the dish. Serve this delectable creation hot, accompanied by naan bread or steamed rice.
Aliyu –
As someone who’s not the most experienced cook, I appreciate how easy this butter chicken recipe is to follow. The result is anything but ordinary—the chicken is juicy, and the sauce is bursting with flavor. It’s become my go-to comfort food!
Usman –
I never thought I could replicate the taste of my favorite restaurant’s butter chicken at home until I tried this recipe. The flavors are so authentic, and the chicken is always tender. It has become a regular in my dinner rotation, and my family can’t get enough of it!
Adamu –
I’ve tried many butter chicken recipes, but this one stands out. The sauce is incredibly creamy, and the balance of spices is perfect. It’s the kind of dish that makes you savor every bite. I can’t get enough of this mouthwatering butter chicken!