Butter Chicken: A Rich and Creamy Delight
Butter Chicken, or Murgh Makhani, is a classic Indian dish known for its rich and creamy sauce, tender pieces of chicken, and a blend of aromatic spices. This dish is beloved around the world for its comforting flavors and luscious texture. Perfect for special occasions or a cozy family dinner, Butter Chicken pairs beautifully with naan, rice, or roti. Here’s an in-depth look at this mouthwatering recipe.
Ingredients Overview
Marination
To achieve that tender and flavorful chicken, marinating is essential. The marinade includes:
Dahi (Yogurt): Acts as a tenderizer and adds a tangy flavor.
Spices: Red chili powder, turmeric powder, coriander powder, garam masala, and salt infuse the chicken with a rich flavor profile.
Lemon Juice: Enhances flavor and contributes to the marinating process.
Gravy components: The heart of Butter Chicken lies in its creamy, spiced gravy.
Key ingredients include:
Butter and Oil: A combination that adds richness and depth to the dish.
Aromatics: Cinnamon, cardamom, onions, ginger, garlic, and green chilies sautéed to create a fragrant base.
Tomato Base: Ground tomatoes and tomato paste provide acidity and sweetness, balancing the spices.
Cream and Milk: These ingredients create the signature creamy texture that Butter Chicken is famous for.
Dried Fenugreek Leaves: These lend a unique flavor that elevates the dish.
Step-by-Step
Instructions
1. Marinate the Chicken by combining yogurt, red chili powder, salt, turmeric powder, coriander powder, garam masala, and lemon juice in a bowl. Add the boneless chicken cubes, ensuring they are well coated with the marinade. Allow the chicken to marinate for at least 30 minutes to absorb the flavors. For even better results, marinate for a few hours or overnight in the refrigerator.
2. Heat oil in a pot over medium heat. Add the marinated chicken and cook until it’s fully done and tender, typically about 10-15 minutes. Remove the chicken from the pot and set aside, allowing it to rest while you prepare the gravy.
3. In the same pot, melt butter over medium heat. Add the cinnamon stick and green cardamom, allowing them to infuse the oil. Next, add the grated onion, crushed ginger-garlic, and green chilies. Sauté until the onions turn translucent and fragrant, usually 5-7 minutes. Stir in the ground tomatoes and tomato paste, mixing well. Cover the pot and let it cook for 4-5 minutes, allowing the flavors to meld. Add the roasted and crushed cumin seeds, salt, turmeric powder, nutmeg powder, paprika powder, and sugar. Mix well and cook for another 2 minutes, enhancing the sauce’s flavor.
4. Pour in the water to adjust the gravy’s consistency as desired. In a separate bowl, whisk together the cream and milk until smooth. Gradually incorporate this mixture into the pot, stirring continuously to create a luscious, creamy sauce.Add the cooked chicken back into the gravy, mixing thoroughly to ensure every piece is coated in the rich sauce. Finish by stirring in the dried fenugreek leaves, which add an aromatic and slightly bitter note, balancing the dish perfectly.
5. For the final touch, you can garnish the Butter Chicken with an extra dollop of butter and a drizzle of cream. Serve hot with naan, basmati rice, or roti for a complete and satisfying meal.
Serving Suggestions
This recipe yields approximately 4-6 servings, making it perfect for family gatherings or special occasions. Pair it with a side of garlic naan, jeera rice, or a simple cucumber salad to balance the richness of the dish. Don’t forget to provide some extra naan for scooping up the delicious sauce!
Conclusion
Butter Chicken is more than just a meal; it’s an experience filled with rich flavors and comforting aromas. Whether you’re cooking for a special occasion or just a cozy weeknight dinner, this dish is sure to impress. With this detailed recipe, you can bring the essence of Indian cuisine right into your kitchen. Enjoy the cooking process and the delightful results!
Butter Chicken
Ingredients
For Marination
- ½ kg Chicken boneless cut into cubes
- ½ cup Yogurt
- 1 tsp Red chilli powder or to taste
- ½ tsp Salt or to taste
- ½ tsp Turmeric powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala Powder
- 2 tbsp Lemon juice
For Cooking
- 2 tbsp Oil
- 3 tbsp Butter
- 1 Cinnamon stick
- 2 Green cardamom
- 1 small Onion grated
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Green chillies crushed
- 1 cup Tomatoes ground
- 2 tbsp Tomato paste
- ½ tsp Cumin seeds roasted & crushed
- ½ tsp Salt or to taste
- ½ tsp Turmeric powder
- ½ tsp Nutmeg powder
- 1 tsp Paprika powder
- 1 tsp Sugar
- ½ cup Water or as needed
- 1 cup cream
- ½ cup Milk
- 1 tsp Dried fenugreek leaves
Instructions
Marinate the Chicken:
- In a bowl, combine yogurt, red chili powder, salt, turmeric powder, coriander powder, garam masala powder, and lemon juice. Mix well. Add chicken cubes to the marinade, ensuring they are well-coated. Cover and let marinate for 30 minutes
Cook the Chicken:
- In a pot, heat oil over medium heat. Add the marinated chicken and cook until done. Set aside.
Prepare the Sauce:
- In the same pot, melt butter. Add the cinnamon stick, green cardamom, grated onion, ginger garlic, and crushed green chilies. Sauté until the onions are translucent. Add the ground tomatoes and tomato paste. Mix well, cover, and cook for 4-5 minutes. Stir in roasted cumin seeds, salt, turmeric powder, nutmeg powder, paprika powder, and sugar. Cook for 2 more minutes.
Combine with Cream:
- Add water to the pot and mix thoroughly. In a separate bowl, whisk together cream and milk until smooth. Gradually add the cream mixture to the pot, stirring continuously.
Finish the Dish:
- Add the cooked chicken to the sauce, mixing well to coat then add cream mixture cook on low heat for 2 minutes and it's done Spinkle in dried fenugreek leaves on top of Butter chicken.
Serve
- Serve hot with naan or rice.