Butter chicken, also known as Murgh Makhani, is a popular Indian dish made with tender chicken cooked in a rich and creamy tomato-based sauce. The dish is characterized by its balance of spiciness and creaminess, with a slightly sweet undertone. It’s typically served with naan, roti, or steamed rice. Here’s a simple recipe for making butter chicken at home:
Ingredients:
- For the Chicken Marinade:
- 500g boneless chicken, cut into bite-sized pieces
- 1/2 cup yogurt ( dhahi)
- 1 tablespoon ginger-garlic paste (adrak lahsun)
- 1 teaspoon red chili powder (mirchi powder)
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For the Gravy:
- 3 tablespoons butter
- 1tablespoon oil
- 1 large onion, finely chopped
- 3 tomatoes, chopped
- 10 cashew (kaju)
- 1inch ginger (adrak)
- 5 garlic cloves (lahsun)
- 1 teaspoon red chili powder (mirchi powder)
- 1/2 teaspoon turmeric powder ( haldi powder)
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder (zeera powder)
- 1/2 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1/2 cup fresh cream
- 1/2 cup milk
- 1/2 teaspoon sugar (optional)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Marinate the Chicken:
– In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, garam masala, lemon juice, and salt. Add the chicken pieces and coat them well. Let it marinate for at least 1 hour (overnight is better).
- Cook the Chicken:
– In a pan, heat a tablespoon of oil and 1 tablespoon butter over medium heat. Add the marinated chicken pieces and cook until they are fully cooked and slightly charred. Set aside.
- Prepare the Gravy:
– In the same pan, add 1 tablespoon butter. Once melted, add the chopped onions, tomato, cashew ginger, garlic, red chili powder, turmeric, cumin powder, coriander powder, and salt. Cook for 5 min and add some water and then again cook for 5 min, turn off the flame let it cool down, then puree it in blander absolutely fine, strain this gravy for smooth butter chicken gravy.
– in the same pan add 1 tablespoon butter. Once melted, add butter chicken grave in it and let it cook for about 10-15 minutes, after that add fenugreek leaves, garam masala, add the cooked chicken pieces to the gravy and mix well.
Pour in the fresh cream and milk, stirring continuously to create a smooth, creamy sauce. Add sugar if you prefer a slightly sweeter taste.
– Simmer the gravy on low heat for 5-10 minutes, allowing the flavors to meld together.
- Garnish and Serve:
Garnish with fresh cream and coriander leaves, serve hot with naan, roti, or rice.
Enjoy your delicious homemade butter chicken!
Nutrition Chart for Chicken Gravy (per serving, approximately 4 servings)
- Calories —————— 450 kcal
- Total Fat —————— 30 g
- Cholesterol ————— 100 mg
- Sodium ——————– 500 mg
- Total Carbohydrates — 18 g
- Protein ——————— 25 g
- Sugar ———————— 4 g
- Fiber ———————— 3 g
Note: These values are approximate and may vary depending on the ingredients used and cooking methods.
Yummy