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Butter Chicken

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Description

Butter Chicken, also known as Murgh Makhani, is a luscious and indulgent Indian dish celebrated for its velvety texture and rich flavor profile. Tender pieces of chicken are marinated in a blend of yogurt and spices, then simmered in a creamy tomato-based curry. The addition of butter and cream imparts a luxurious, silky consistency, while a harmonious mix of garam masala, fenugreek, and other spices creates a tantalizing depth of flavor. Served with naan or rice, Butter Chicken is a beloved culinary masterpiece that seamlessly balances the warmth of traditional spices with the smoothness of buttery goodness, captivating taste buds with every sumptuous bite.

Marinade

  • 500g boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 teaspoons ginger (crushed)
  • 2 teaspoons garlic (crushed)
  • 1/4 tsp turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon red Kashmiri chilli powder (or a splash of red food colouring)
  • 1 teaspoon garam masala
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1/4 teaspoon salt

    • Sauce

  • 4 tablespoons of ghee or unsalted butter (half at beginning, half at end)
  • 1 large onion, finely chopped
  • 2 teaspoons ginger (crushed)
  • 2 teaspoons garlic (crushed)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon powder
  • 1/8 teaspoon clove powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon chilli powder (optional, adjust to taste)
  • 2 tbsp tomatoe paste
  • 1 cup warm water
  • 4-6 tbsp sugar or honey (adjust to taste)
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon garam masala
  • 2-3 teaspoons kasuri methi (dried fenugreek leaves)
  • 1/8 teaspoon salt (to taste)
  • Chopped fresh coriander for garnish
    • Marinating the Chicken
    1. In a large bowl, all the marinade ingredients. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavour.
    Cooking the Chicken
    1. Preheat your oven to 400°F (200°C). Thread the marinated chicken onto skewers and place them on a baking sheet. Bake for 15-20 minutes or until the chicken is cooked through.
    2. Alternatively you can pan fry this chicken pieces on the stove top in batches. Once cooked set aside.
    Preparing the Butter Chicken Sauce
    1. In a large pan, heat ghee over medium heat. Add chopped onions and sauté until they begin to caramelised.
    2. Add ginger and garlic and sauté for another 2-4 minutes until the raw smell disappears.
    3. Add ground cumin, cinnamon, cloves, coriander, and chilli powder if using. Saute the spices for 1-2 minutes.
    4. Pour in the tomato paste, 1 cup of water, and sugar (or honey). Cook until the oil begins to separate from the mixture around 10-20 minutes.
    5. Lower the heat and add the baked chicken pieces to the sauce. Stir to coat the chicken with the sauce.
    6. Add heavy cream, garam masala, kasuri methi, and salt. Stir well to combine allowing the flavours to meld together.
    7. Gently stir in the extra butter (or ghee) just before serving to add an extra layer of richness to the dish.
    8. Pour a swirl of cream on top, and garnish with chopped fresh coriander before serving.
    9. Serve the Butter Chicken with Kasuri Methi over rice, naan, or with your favorite Indian bread. Enjoy the rich and aromatic flavors of this takeaway-style dish!