Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that has gained worldwide popularity for its rich, creamy and aromatic flavours. Originating from the Indian subcontinent, this dish perfectly combines tender marinated chicken with a rich tomato-based sauce infused with a blend of traditional spices.
Ingredients:
Chicken marinade:
- 1/3 cup plain whole milk yoghurt
- 2 cloves of garlic, grated or finely chopped (about 2 tbsp)
- 1 tablespoon fresh lemon juice
- 1 tbsp garam masala
- 1 tbsp grated or finely chopped peeled ginger
- 2 teaspoons kosher salt
- 1 teaspoon Kashmiri chilli powder (or 3/4 teaspoon paprika plus 1/4 teaspoon cayenne)
- 2 lb. boneless, skinless chicken thighs, cut into 1 1/2″ pieces
Makhani Sauce & Garnishing:
- 5 tablespoons unsalted butter
- 1/2 cup tomato paste
- 1/2 serrano chilli, seeded and finely chopped
- 1 tbsp grated or finely chopped peeled ginger
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 teaspoon Kashmiri chilli powder (or 3/4 teaspoon paprika plus 1/4 teaspoon cayenne)
- 1 cup heavy cream
- 1 tbsp dried fenugreek leaves or kasoori methi (optional)
- 1/2 teaspoon (or more) kosher salt
- 1/4 cup fresh coriander, finely chopped
- Cooked basmati rice or naan, to serve
Method of cooking:
In a large bowl, combine the yoghurt, garlic, lemon juice, garam masala, ginger, salt and Kashmiri chilli powder (or paprika and cayenne). Mix well.
Add the chicken pieces to the marinade, making sure each piece is well coated. Cover the bowl and leave to marinate in the fridge for at least 1 hour, preferably overnight to enhance the flavour.
Preheat the oven to 425°F (220°C).
Spread the marinated chicken pieces on a baking sheet lined with greaseproof paper. Bake for 20-25 minutes or until cooked through and slightly charred. Alternatively, grill the chicken over a medium heat.
Melt the butter: Melt the butter in a large frying pan over a medium heat.
Add the tomato paste, serrano chile, and ginger to the skillet. Cook, stirring frequently, until the tomato paste darkens and begins to caramelize, about 5-7 minutes.
Stir in the garam masala, ground cumin, and Kashmiri chili powder (or paprika and cayenne). Cook for another minute until fragrant.
Slowly pour in the heavy cream, stirring constantly to create a smooth sauce. If using, add the dried fenugreek leaves (kasoori methi).
Simmer: Bring the sauce to a simmer, then reduce the heat to low and cook for about 10 minutes, stirring occasionally. Add salt to taste.
Add the cooked chicken pieces to the sauce, stirring to coat the chicken well. Simmer for another 5-10 minutes to allow the flavors to meld together.
Sprinkle with finely chopped fresh cilantro before serving.
Serve the butter chicken hot with cooked basmati rice or naan on the side. Enjoy your delicious homemade butter chicken!
