Butter Chicken (Murgh Makhani) Recipe

Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish that originated from the Indian subcontinent and has become a global favorite. This dish features tender chicken marinated in spices and yogurt, then cooked in a velvety tomato-based sauce enriched with butter and cream.

The dish is a staple in Indian cuisine and is known for its mild yet flavorful taste, making it a popular choice for those who enjoy Indian flavors but prefer less heat. The combination of aromatic spices like garam masala, cumin, and coriander, along with the richness of the butter and cream, gives this dish its unique and beloved taste.

Butter Chicken is often served with basmati rice or naan bread, making for a comforting and satisfying meal. It's a perfect dish for a family dinner or a special occasion, offering a taste of India's rich culinary heritage.

This dish is not only a delight for the taste buds but also a testament to the art of Indian cooking, where spices are used skillfully to create layers of flavor. Whether you are new to Indian cuisine or a long-time fan, Butter Chicken is a must-try dish that is sure to please.

Mealtime: Dinner

Type: Main Course

Cuisine: Indian

Dietary Preferences: Gluten-Free

Cooking Time: Medium (45 minutes)

Difficulty Level: Intermediate

Seasonal Preference: All-Year-Round

Nutritional Information (per serving)

Calories: 490

Protein: 28g

Carbs: 15g

Fat: 35g

Fiber: 3g

Kid-Friendly: Yes

Ingredients

1 lb boneless, skinless chicken thighs, cut into pieces

1 cup plain yogurt

2 tablespoons garam masala

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon chili powder (optional)

1 can (14 oz) tomato puree

1/4 cup heavy cream

4 tablespoons butter

Salt to taste

Fresh cilantro, for garnish

Step by Step Instructions

In a bowl, marinate the chicken with yogurt, garam masala, ginger-garlic paste, turmeric, cumin, chili powder (if using), and salt. Leave to marinate for at least 30 minutes or overnight for best results.

Heat butter in a large pan over medium heat. Add the marinated chicken and cook until it's no longer pink.

Add the tomato puree and simmer for 20 minutes, or until the chicken is tender and the sauce thickens.

Stir in the heavy cream and cook for another 5 minutes.

Garnish with fresh cilantro before serving.

Serve with basmati rice or naan bread.

Variations and Serving Suggestions: For a healthier version, use low-fat yogurt and cream. You can also add vegetables like bell peppers or peas for added nutrition. Enjoy this dish with a side of cucumber raita and a cold beer or a glass of Riesling.

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