Get ready to indulge in Butter Chicken, also known as Murgh Makhani, a true crowd-pleaser dish with its rich, creamy sauce and tender chicken pieces. This beloved Indian recipe is all about the luxurious gravy made with butter, cream, tomatoes, and a symphony of spices, enveloping the chicken in a velvety embrace of flavors. It’s the perfect blend of savory, sweet, and a hint of spice, making every bite an experience to savor. Whether you’re hosting a dinner party or treating yourself, Butter Chicken will surely be a hit, offering a taste of indulgence that’s hard to resist. Serve it with some naan or rice, and prepare for a meal that feels like a celebration in every spoonful.
AuthorJulia ForesekCategoryChicken, IndianDifficultyBeginnerMarinate the Chicken:
Combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight, in the refrigerator.
Grill the Chicken:
Preheat your grill, grill pan, or broiler. Cook the marinated chicken until it's charred and cooked through, about 10-15 minutes. Set aside.
Prepare the Sauce:
In a large pan, melt butter over medium heat. Add onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies, cooking until aromatic.
Stir in tomato puree, chili powder, garam masala, and turmeric. Cook until the sauce thickens and the butter separates from the sides.
Add grilled chicken pieces to the sauce, mix well, and cook for 5-7 minutes.
Stir in sugar, salt, and heavy cream. Cook for an additional 5-10 minutes on low heat until the chicken is tender and the sauce reaches the desired consistency.
Garnish and Serve:
Garnish with fresh cilantro and a dollop of butter. Serve hot with naan, roti, or rice.
Ingredients
Directions
Marinate the Chicken:
Combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight, in the refrigerator.
Grill the Chicken:
Preheat your grill, grill pan, or broiler. Cook the marinated chicken until it's charred and cooked through, about 10-15 minutes. Set aside.
Prepare the Sauce:
In a large pan, melt butter over medium heat. Add onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies, cooking until aromatic.
Stir in tomato puree, chili powder, garam masala, and turmeric. Cook until the sauce thickens and the butter separates from the sides.
Add grilled chicken pieces to the sauce, mix well, and cook for 5-7 minutes.
Stir in sugar, salt, and heavy cream. Cook for an additional 5-10 minutes on low heat until the chicken is tender and the sauce reaches the desired consistency.
Garnish and Serve:
Garnish with fresh cilantro and a dollop of butter. Serve hot with naan, roti, or rice.
