Butter Chicken (Murgh Makhani) Recipe

Introduction to Butter Chicken (Murgh Makhani)

Butter Chicken, or Murgh Makhani, is one of India's most beloved and iconic dishes, known for its rich, creamy, and flavorful gravy. Originating from the kitchens of Delhi in the 1950s, this dish was created as a way to use leftover tandoori chicken by simmering it in a velvety tomato-based sauce enriched with butter and cream. Today, Butter Chicken is a global favorite, celebrated for its perfect balance of spices, tanginess, and sweetness. Whether paired with naan, roti, or rice, this dish is a true comfort food that brings the essence of Indian cuisine to your table

Ingredients:

For the Marinade:

 500g boneless chicken (thighs or breast), cut into pieces

• 1 cup plain yogurt

  1 tbsp ginger-garlic paste

  1 tsp turmeric powder

  1 tsp red chili powder

  1 tsp garam masala

  1 tsp cumin powder

  1 tbsp lemon juice

  Salt to taste

• For the Gravy:

• 2 tbsp butter

  1 tbsp oil

  1 large onion, finely chopped

  2-3 garlic cloves, minced

  1-inch ginger, grated

  2-3 tomatoes, pureed (or 1 cup tomato puree)

  1 tsp red chili powder

  1 tsp cumin powder

  1 tsp coriander powder

  1 tsp garam masala

  1/2 cup fresh cream

  1 tbsp honey or sugar (optional, for sweetness)

  1/2 cup water (adjust as needed)

  Salt to taste

  Fresh coriander leaves (for garnish)

• Instructions:

• Step 1: Marinate the Chicken
• 1 In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, lemon juice, and salt.
  2 Add the chicken pieces and coat them well with the marinade.
  3 Cover and refrigerate for at least 1-2 hours (or overnight for best results).
  Step 2: Cook the Chicken
  1 Preheat the oven to 200°C (400°F) or use a grill pan.

  2 Place the marinated chicken on a baking tray or grill pan and cook for 15-20 minutes, turning halfway, until the chicken is cooked through and slightly charred.

  3 Alternatively, you can pan-fry the chicken in a little oil until golden brown.
  Step 3: Prepare the Gravy
  1 Heat butter and oil in a pan over medium heat.
  2 Add chopped onions and sauté until golden brown.
  3 Add minced garlic and grated ginger, and cook for 1-2 minutes.
  4 Add tomato puree, red chili powder, cumin powder, coriander powder, and salt. Cook for 10-12 minutes until the oil separates from the mixture.
  5 Add garam masala and mix well.
  
• Step 4: Blend the Gravy (Optional)
• 1 For a smooth gravy, let the mixture cool slightly, then blend it into a fine paste using a blender or food processor.
  2 Return the blended gravy to the pan.
  Step 5: Combine Chicken and Gravy
  1 Add the cooked chicken pieces to the gravy and mix well.
  2 Add water to adjust the consistency of the gravy.
  3 Simmer for 8-10 minutes on low heat, allowing the chicken to absorb the flavors.
  Step 6: Finish with Cream and Honey
  1 Stir in fresh cream and honey (or sugar) for a rich, slightly sweet flavor.
  2 Cook for another 2-3 minutes.
  Step 7: Garnish and Serve
  1 Garnish with fresh coriander leaves.
  2 Serve hot with naan, roti, or jeera rice.
• Tips for Perfect Butter Chicken:
• Use boneless chicken thighs for a juicier texture.
  For a smokier flavor, you can use a charcoal smoking technique (dhungar method) by placing a piece of hot charcoal in a small bowl in the gravy and covering it for 2-3 minutes.
  Adjust the cream and honey according to your taste preferences.
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