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Butter Chicken Recipe

Butter Chicken Recipe

Butter chicken, also known as Murgh Makhani, is a popular Indian dish that originated in the Punjab region. The dish is made by marinating pieces of chicken in a mixture of yogurt and spices, then cooking it in a flavorful sauce.
This beloved dish combines the perfect balance of spices, creaminess, and succulent chicken, making it a delightful treat for anyone who loves Indian cuisine. Its popularity has made it a staple in Indian restaurants worldwide and a favorite among food enthusiasts seeking a taste of authentic Indian flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6
Calories 150 kcal

Ingredients
  

For the chicken

  • 2 1/2 pounds skinless chicken, thinly sliced
  • ½ teaspoon of black pepper
  • 2 ½ teaspoons of sea salt
  • 2 teaspoons of red chili powder
  • 1 teaspoon ground coriander
  • ½ teaspoon of turmeric
  • ½ tsp kasoori methi
  • 1 teaspoon of garlic paste
  • 1 tablespoon of ginger paste
  • ½ cup whole milk yogurt
  • Juice of 1 lemon
  • 3 tablespoon ghee or oil

For the sauce

  • 4 tablespoons of unsalted butter
  • 2 peeled and thinly sliced ​​red onions
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste
  • 1 tablespoon garam masala
  • ½ teaspoon red chili powder
  • 1 teaspoon kasoori methi
  • Dried chili peppers
  • 1 jalapeño, chopped
  • 10 tomatoes, roughly chopped
  • ½ cup cashews
  • ¼ cup heavy whipping cream
  • 2 tablespoons chopped fresh coriander
  • Salt to taste

Instructions
 

  • Start by preparing the chicken and cutting it into small pieces.
  • Then add salt, pepper, chili powder, coriander, turmeric, kasoori methi, garlic, ginger, yogurt and lemon to a large bowl along with the prepared chicken and mix thoroughly.
  • Cover the bowl with plastic and put it in the refrigerator to marinate for 1 hour. While the chicken is marinating, start on the sauce.
  • Add 2 tablespoons of unsalted butter to a large pot over low to medium heat and caramelize the red onion until well browned, about 30 minutes. Stir every 5 to 6 minutes.
  • Next, stir in the ginger and garlic and cook until the garlic is fragrant, which takes about 30 to 45 seconds.
  • Add the garam masala, chili powder, ½ teaspoon kasoori methi, dried chilies, and jalapaño and stir for 1 to 2 minutes. You may need to add a little water to scrape up some of the pool.
  • Add the tomatoes and cashews, stir and cover with a lid and cook for 20 minutes on low to medium heat. Come back every 5 to 7 minutes to give it a quick shake.
  • Then transfer the mixture to a blender and blend on high speed until smooth.
  • Strain the mixture back into the saucepan and keep warm over low heat.
  • Beat in 1 stick of cold butter until blended, then add the whipped cream and mix to combine. Season with spices in a sauce of salt. Keep warm.
  • In a separate large pan with ghee or oil over medium-high heat, add the marinated chicken once the butter or oil begins to smoke lightly.
  • Spread the chicken in the pan and cook the chicken for 3 to 4 minutes, then fry for 1 to 2 minutes, or until cooked through.
  • Transfer the cooked chicken to the sauce pot and finish by stirring in the fresh chopped coriander, the remaining ½ tsp kasoori methi and 2 tbsp butter.
  • Serve immedietly and enjoy.