The Ultimate Creamy Butter Chicken: A North Indian Classic

Welcome back, food lovers! Today, we’re diving into the heart of North Indian cuisine with a dish that needs no introduction – the luscious, creamy, and utterly delightful Butter Chicken (Murgh Makhani). This isn’t just a meal; it’s an experience, a symphony of flavors that will transport you straight to the bustling streets of Delhi with every bite. Get ready to impress your family and friends with this restaurant-quality dish, made right in your own kitchen!

What Makes Butter Chicken So Special?

It’s the perfect harmony of tender chicken marinated in yogurt and spices, gently simmered in a rich, buttery tomato gravy. The sweetness of tomatoes, the tang of yogurt, the warmth of garam masala, and the silkiness of cream all come together to create a dish that’s truly iconic. Don’t be intimidated by the ingredient list; each component plays a crucial role in building the incredible depth of flavor.

Ingredients You’ll Need:

For the Chicken Marinade:

• 500g boneless, skinless chicken thighs or breast, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1 tbsp lemon juice

For the Gravy:

• 2 tbsp unsalted butter
• 1 tbsp oil (vegetable or canola)
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp fenugreek leaves (kasoori methi), crushed
• 4 large tomatoes, pureed (or 1 can (400g) crushed tomatoes)
• 1/2 cup tomato paste
• 1/4 cup cashews, soaked in warm water for 15 minutes
• 1/2 cup heavy cream
• 1 tbsp honey or sugar (adjust to taste)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Step-by-Step Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine chicken pieces with all marinade ingredients. Mix well, ensuring chicken is fully coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
2. Cook the Chicken: Heat a little oil in a large pan or skillet over medium-high heat. Add the marinated chicken pieces in a single layer (you might need to do this in batches to avoid overcrowding). Cook until browned on all sides and cooked through, about 6-8 minutes. Remove chicken from the pan and set aside.
3. Prepare the Gravy Base: In the same pan, melt butter with oil over medium heat. Add chopped onions and sauté until golden brown and softened, about 8-10 minutes.
4. Add Aromatics and Spices: Stir in ginger-garlic paste and cook for another minute until fragrant. Add red chili powder, turmeric powder, and garam masala. Cook for 30 seconds, stirring constantly, allowing the spices to bloom.
5. Build the Gravy: Pour in the tomato puree and tomato paste. Add the soaked and blended cashews (blend cashews with a little water until smooth). Stir well and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the gravy thickens and the oil starts to separate from the sides.
6. Finish the Gravy: Stir in the crushed kasoori methi, honey/sugar, and salt to taste. Return the cooked chicken to the gravy. Mix gently to coat the chicken.
7. Add Cream and Simmer: Reduce heat to low. Stir in the heavy cream. Let it simmer gently for another 5-7 minutes, allowing the flavors to meld. Do not boil after adding cream.
8. Serve: Garnish with fresh cilantro. Serve hot with naan, roti, or basmati rice. Enjoy your homemade, utterly delicious Butter Chicken!

There you have it – a masterpiece ready to be devoured. This Butter Chicken recipe is a labor of love, but every single step is worth it for the incredible flavors you’ll achieve. Happy cooking!