Classic Butter Chicken (Murgh Makhani): A Rich and Flavorful Delight

August 5, 2024
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Here’s a recipe for a classic dish: Butter Chicken (Murgh Makhani).

Ingredients:

For the Chicken Marinade:

  • 500 grams boneless chicken (cut into bite-sized pieces)
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • Salt to taste

For the Sauce:

  • 3 tablespoons butter
  • 1 large onion, finely chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2-3 tomatoes, pureed
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons tomato paste
  • Salt to taste
  • 1 tablespoon sugar (optional)
  • Fresh coriander leaves, chopped (for garnish)

Instructions:

Marinating the Chicken:

  1. In a large bowl, mix together yogurt, lemon juice, turmeric powder, chili powder, garam masala, ground cumin, ground coriander, ginger paste, garlic paste, and salt.
  2. Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 2 hours or overnight for best results.

Cooking the Chicken:

  1. Preheat the oven to 200°C (400°F). Arrange the marinated chicken pieces on a baking sheet and bake for about 15-20 minutes, or until the chicken is cooked through. Alternatively, you can grill the chicken on a stovetop grill pan.
  2. Once cooked, set the chicken aside.

Preparing the Sauce:

  1. In a large pan, heat the butter over medium heat. Add the chopped onions and sauté until golden brown.
  2. Add the ginger and garlic pastes and cook for another 2 minutes.
  3. Stir in the pureed tomatoes, chili powder, ground cumin, ground coriander, garam masala, and turmeric powder. Cook for about 10-15 minutes, until the oil starts to separate from the masala.
  4. Add the tomato paste, cream, and milk. Stir well to combine. Cook for another 5-7 minutes, allowing the sauce to thicken.
  5. Add the cooked chicken pieces to the sauce and simmer for about 10 minutes. If the sauce is too thick, you can add a bit of water to reach your desired consistency.
  6. Season with salt and sugar (if using) to taste.

Serving:

  1. Garnish with fresh coriander leaves.
  2. Serve hot with naan, roti, or steamed basmati rice.

Enjoy your delicious Butter Chicken!