Butter Chicken (Murgh Makhani)

 Butter Chicken (Murgh Makhani)

This dish is a classic for a reason - it's creamy, rich, and packed with flavor.  

Yields: 4-6 servings 

Prep time: 20 minutes + marination 

Cook time: 30 minutes

Ingredients

• For the Chicken Marinade:

  • 1 kg boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 1 tbsp ginger-garlic paste  
  • 1 tbsp lemon juice
  • 1 tsp garam masala  
  • 1 tsp red chili powder (adjust to your spice level)
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp salt

• For the Sauce:

  • 2 tbsp butter   
  • 1 tbsp oil   
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder   
  • 1/4 tsp kasuri methi (dried fenugreek leaves)
  • 1 (14 ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 1 tbsp sugar
  • Salt to taste
  • Fresh cilantro, for garnish   

Equipment

• Large bowl
• Large skillet or pot   

Instructions

Get started:

1. Marinate the chicken: In a large bowl, combine all the marinade ingredients with the chicken pieces. Mix well, cover, and refrigerate for at least 2 hours, or preferably overnight.

Make the chicken:

1. Cook the chicken: You have two options:
   • Grilling/Baking: Thread the marinated chicken onto skewers and grill or bake at 400°F (200°C) for 15-20 minutes, or until cooked through.
   • Pan-frying: Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken in batches and cook until browned on all sides and cooked through.

Make the sauce:

1. In the same skillet or pot, melt the butter with the remaining 1 tbsp of oil. Add the chopped onion and sauté until golden brown.
2. Add the ginger-garlic paste and sauté for another minute until fragrant.
3. Add the garam masala, red chili powder, turmeric powder, cumin powder, and coriander powder. Sauté for 1 minute, stirring constantly to prevent burning.
4. Add the crushed tomatoes and kasuri methi. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream and sugar. Season with salt to taste.
6. Add the cooked chicken to the sauce and simmer for another 5-10 minutes, allowing the flavors to meld.

Serve

1. Garnish with fresh cilantro.
2. Serve hot with naan bread, rice, or roti.

Tips

• For a smoky flavor, you can lightly char the grilled chicken over an open flame.
• If you don't have heavy cream, you can use half-and-half or even milk, but the sauce will be less rich.
• Adjust the amount of red chili powder to control the spiciness.
• Kasuri methi adds a unique flavor to the dish, but if you don't have it, you can omit it.