Butter Chicken (Murgh Makhani)
Butter Chicken (Murgh Makhani)
Indulge in this classic North Indian curry, where succulent chicken pieces are enveloped in a velvety tomato-butter sauce, offering a symphony of flavors in every bite.*
## **Ingredients**
### For the Chicken Marinade:
- 1.5 pounds (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
### For the Gravy:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 2 cups tomato puree (fresh or canned)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 cup heavy cream
- 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
- Salt, to taste
- Fresh cilantro leaves, chopped, for garnish
## **Instructions**
1. **Marinate the Chicken:**
- In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well.
- Add chicken pieces to the marinade, ensuring they are thoroughly coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
2. **Cook the Chicken:**
- Preheat your oven to 400°F (200°C).
- Place the marinated chicken pieces on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred. Alternatively, you can grill the chicken pieces for added smokiness.
3. **Prepare the Gravy:**
- In a large pan, heat butter and oil over medium heat.
- Add finely chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until the raw aroma dissipates.
- Add tomato puree, red chili powder, turmeric powder, and garam masala. Cook the mixture until the oil begins to separate from the masala.
4. **Combine Chicken and Gravy:**
- Add the cooked chicken pieces to the gravy, stirring to coat them evenly.
- Pour in heavy cream and mix well to achieve a creamy consistency.
- Sprinkle crushed kasuri methi over the curry and stir to incorporate.
- Simmer the curry for an additional 5-10 minutes, allowing the flavors to meld together.
5. **Garnish and Serve:**
- Garnish with freshly chopped cilantro leaves.
- Serve hot with naan, roti, or steamed basmati rice.
This **Butter Chicken** recipe offers a delectable taste of North Indian cuisine, combining tender chicken with a rich, buttery gravy that's sure to satisfy your palate.
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