Butter chicken, also known as murgh makhani, is a popular Indian dish that is loved by many around the world. Here’s a recipe for the only butter chicken you’ll ever need:
Ingredients: For the marinade:
- 500g boneless chicken, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
For the gravy:
- 2 tbsp butter
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp tomato paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/2 cup heavy cream
- Salt to taste
Instructions:
- In a mixing bowl, combine the ingredients for the marinade. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 180°C (350°F). Place the marinated chicken pieces on a baking tray and bake for 15-20 minutes, or until cooked through.
- In a large skillet, melt the butter over medium heat. Add the chopped onions and cook until they are soft and translucent.
- Add the tomato puree, tomato paste, cumin powder, coriander powder, garam masala, and red chili powder. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Add the baked chicken pieces to the skillet and stir to coat with the sauce.
- Add the heavy cream and salt to taste. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and the chicken is coated evenly.
- Serve the butter chicken hot with naan or rice.
