The Ultimate Creamy Dream: Authentic Butter Chicken (Murgh Makhani) Recipe!

Welcome, food enthusiasts, to a culinary journey that promises to tantalize your taste buds! Today, we’re diving deep into the heart of Indian cuisine to master one of its most beloved and iconic dishes: Butter Chicken, or as we affectionately call it, Murgh Makhani. This dish isn’t just food; it’s a warm embrace, a symphony of flavors, and pure comfort on a plate.

Originating from Delhi, Butter Chicken has charmed its way into kitchens and restaurants worldwide with its incredibly rich, creamy, and mildly spicy tomato-based gravy, cradling tender pieces of marinated chicken. It’s a dish that embodies celebration and warmth, perfect for a family dinner or a festive gathering. Forget the takeout; let’s create restaurant-quality Murgh Makhani right in your own kitchen!

What is Butter Chicken?

Butter Chicken is a classic Indian curry where grilled or pan-fried chicken (often tandoori chicken) is simmered in a luscious, slightly sweet, and tangy tomato and butter-based gravy. The liberal use of butter, cream, and cashews gives it a velvety smooth texture and an unparalleled richness that makes it truly irresistible.

Ingredients:

• For the Chicken Marinade:
• Chicken Thighs or Breast: 500g, boneless, cut into 1-inch pieces
• Yogurt: 1/4 cup, plain, thick
• Ginger-Garlic Paste: 1 tablespoon
• Red Chili Powder: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Garam Masala: 1/2 teaspoon
• Lemon Juice: 1 tablespoon
• Salt: To taste
• For the Gravy:
• Butter: 3 tablespoons (or more!)
• Oil: 1 tablespoon
• Onion: 1 large, finely chopped
• Ginger-Garlic Paste: 1 tablespoon
• Tomatoes: 4 medium, ripe, pureed (or 1 can 400g crushed tomatoes)
• Cashews: 1/4 cup, soaked in warm water for 15 minutes
• Red Chili Powder: 1 teaspoon (adjust to preference)
• Coriander Powder: 1 teaspoon
• Cumin Powder: 1/2 teaspoon
• Garam Masala: 1 teaspoon
• Sugar: 1 teaspoon (or more, to balance tanginess)
• Salt: To taste
• Kasoori Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
• Fresh Cream: 1/4 cup, for finishing
• Water: 1/2 to 1 cup, as needed

Preparation Steps:

1. Marinate the Chicken: In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.

2. Cook the Chicken: Heat 1 tablespoon of oil in a pan or skillet over medium-high heat. Add the marinated chicken pieces and cook until they are lightly browned and almost cooked through, about 5-7 minutes. Set aside.

3. Prepare the Gravy Base: In the same pan, melt 2 tablespoons of butter. Add chopped onions and sauté until translucent and soft, about 5-7 minutes. Add ginger-garlic paste and cook for another minute until fragrant.

4. Build the Gravy: Stir in tomato puree, red chili powder, coriander powder, and cumin powder. Cook, stirring occasionally, for 8-10 minutes, until the tomatoes soften and the oil starts to separate from the mixture.

5. Add Cashews and Simmer: Drain the soaked cashews and blend them with a little water to form a smooth paste. Add this cashew paste to the tomato mixture. Cook for 2-3 minutes, stirring continuously.

6. Blend (Optional but Recommended): For a super smooth gravy, let the mixture cool slightly, then carefully transfer it to a blender and blend until completely smooth. Strain through a fine-mesh sieve back into the pan for an extra luxurious texture. This step makes a huge difference!

7. Finish the Gravy: Return the pureed gravy to the pan. Add water to achieve your desired consistency. Stir in garam masala, sugar, and salt to taste. Bring to a gentle simmer.

8. Combine Chicken and Gravy: Add the cooked chicken pieces to the simmering gravy. Stir well to coat the chicken. Cook for another 5-7 minutes, allowing the chicken to absorb the flavors.

9. The Final Touches: Crush the kasoori methi between your palms and add it to the curry. Stir in the remaining 1 tablespoon of butter and fresh cream. Cook for just 1-2 minutes, do not boil after adding cream, as it might curdle.

10. Serve Hot!: Garnish with a swirl of fresh cream and chopped fresh cilantro (if desired). Serve your exquisite Butter Chicken with warm naan bread, roti, or fluffy basmati rice. Enjoy this taste of heaven!

There you have it – your very own homemade Butter Chicken, rich, creamy, and bursting with authentic Indian flavors. It’s a dish that truly nourishes the soul. Happy cooking!