Butter Chicken, also known as Murgh Makhani, is a beloved dish that originates from India and has gained worldwide popularity for its rich, creamy, and aromatic flavors. This dish features tender chicken pieces marinated in yogurt and spices, then broiled to perfection, and finally simmered in a velvety tomato sauce enriched with butter and cream. Whether you’re new to Indian cuisine or a seasoned home chef, this Butter Chicken recipe is sure to impress!
Ingredients Overview
Before diving into the recipe, let’s break down the star ingredients that make this dish so special:
The Chicken:
- Chicken breast or thighs: Thighs are often preferred for their juicy texture, but chicken breast works just as well if you want a leaner option.
- Greek yogurt: Acts as a tenderizing agent for the chicken, keeping it moist and flavorful during cooking.
- Spices (Kashmiri chili powder, garam masala, turmeric): These spices provide the base flavor for the chicken, adding heat, warmth, and vibrant color.
- Garlic, ginger, and fenugreek leaves: Aromatics that enhance the overall depth of flavor.
- Lemon juice and olive oil: These help balance the richness of the spices with a bit of acidity and moisture.
The Sauce:
- Ghee: A staple in Indian cooking, ghee gives the sauce a rich, nutty flavor.
- Whole spices (cardamom, cloves, cinnamon stick): These spices are toasted to release their essential oils, providing a subtle yet complex flavor profile to the dish.
- Garlic, ginger, green chili: Essential aromatics that add flavor and fragrance to the sauce.
- Crushed tomatoes and cashews: The combination of these two ingredients gives the sauce its creamy, slightly tangy base. The cashews add a creamy texture once blended.
- Cream: The addition of cream makes the sauce velvety smooth, providing that signature buttery taste.
- Kashmiri chili powder, garam masala, fenugreek leaves: These spices give the sauce its warmth, earthiness, and slight heat.
Step-by-Step Guide to Making Butter Chicken
Step 1: Marinate the Chicken
Start by preparing the marinade. In a large bowl, mix the Greek yogurt, Kashmiri chili powder, garam masala, turmeric, garlic, ginger, fenugreek leaves, olive oil, lemon juice, and salt. Add the chicken pieces and ensure they are well coated in the marinade.
Pro Tip: Marinate the chicken for at least 30 minutes, but for best results, marinate for a few hours or even overnight. This allows the flavors to fully penetrate the meat, resulting in juicier and more flavorful chicken.
Once marinated, spread the chicken pieces onto a wire rack placed over a sheet tray. Broil for about 10 minutes until the chicken is lightly charred. This step adds a lovely smoky flavor that mimics traditional tandoor cooking.
Step 2: Make the Sauce
While the chicken is broiling, prepare the butter chicken sauce.
Heat ghee in a large pan over medium-high heat. Add the cardamom pods, cloves, and cinnamon stick and toast them for about 2 minutes until fragrant. This step releases the essential oils of the whole spices, infusing the ghee with their flavors. Remove the spices after toasting to prevent overpowering the dish.
Next, add the garlic, ginger, and green chili to the pan. Sauté for 1-2 minutes until fragrant. Then, add the crushed tomatoes and cashews. Bring the mixture to a simmer and cook for about 10 minutes to soften the cashews and allow the flavors to meld.
Pro Tip: Once the cashews have softened, blend the sauce until smooth. Blending cashews with the sauce creates a naturally creamy texture without the need for excessive amounts of cream or butter.
Step 3: Finish the Sauce
Return the blended sauce to the pan and add the cream, Kashmiri chili powder, garam masala, and fenugreek leaves. Season with salt to taste. Let the sauce simmer gently for another 2-3 minutes, allowing the spices to infuse the sauce with rich flavors.
Pro Tip: Adjust the spice level by adding more or less Kashmiri chili powder. For a spicier version, add extra green chili or even a pinch of cayenne pepper.
Step 4: Combine the Chicken and Sauce
Once your chicken is broiled and your sauce is ready, add the chicken pieces to the sauce. Let them cook in the sauce for an additional 2-3 minutes to heat through and allow the flavors to meld together.
How to Serve Your Butter Chicken
Serve your Butter Chicken with warm garlic naan or fluffy basmati rice to soak up all that delicious, creamy sauce. Garnish with fresh cilantro for a burst of freshness and color.
Tips for the Best Butter Chicken
- Use ghee for richness: Ghee imparts a nutty, buttery flavor that you just can’t achieve with regular oil.
- Marinate for longer: The longer you marinate the chicken, the more flavorful and tender it will be.
- Broil for that smoky flavor: Broiling the chicken adds a nice charred flavor, similar to cooking it in a tandoor.
- Adjust spice levels: Kashmiri chili powder adds vibrant color without too much heat. If you like it spicier, add more chili or green chilies to the sauce.
- Blend the sauce: Blending the sauce creates a smooth, velvety texture that elevates the entire dish.
Why You’ll Love This Butter Chicken
This Butter Chicken is an absolute crowd-pleaser, packed with layers of flavor—from the tender, spiced chicken to the creamy, rich tomato-based sauce. The warmth of the garam masala and chili, the richness of the cream, and the bright pops of fresh garlic and ginger come together in a perfect balance that will have you savoring every bite.
It’s a comforting, satisfying dish that’s perfect for any occasion—whether it’s a weeknight dinner or a special meal to share with friends and family. Pair it with your favorite naan, and you’ve got an unforgettable meal!
Final Thoughts
This Butter Chicken recipe brings together bold flavors and rich textures in a way that’s sure to impress. The charred chicken pieces combined with the creamy tomato sauce make this dish truly special.
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