Butter Chicken

Preparation Time: 20 mins. |

Cooking Time: 35 mins. |

Serving: 5 Persons |

Category: Dinner, Main Meal

butter chicken

Butter Chicken, or “Murgh Makhani,” is an iconic dish that embodies the rich culinary heritage of North India. Originating in the bustling kitchens of Delhi, this dish has been refined by master chefs with decades of experience in 5-star restaurants. The recipe features tender chicken pieces marinated in a blend of yogurt, spices, and lemon juice, then cooked in a luscious tomato-based gravy enriched with butter and fresh cream. The subtle infusion of aromatic spices like cardamom, cinnamon, and cloves creates a symphony of flavors. Served with naan or basmati rice, Butter Chicken offers a luxurious and comforting dining experience that’s loved worldwide.

Ingredients

  • Chicken (boneless, skinless, cut into bite-sized pieces): 1 kg (2.2 lbs)
  • Yogurt (plain, full-fat): 1 cup (240g)
  • Lemon Juice: 2 tablespoons
  • Ginger-Garlic Paste: 2 tablespoons
  • Garam Masala: 1 teaspoon
  • Ground Turmeric: 1/2 teaspoon
  • Ground Cumin: 1 teaspoon
  • Ground Coriander: 1 teaspoon
  • Red Chili Powder: 1 teaspoon (or to taste)
  • Salt: 1 teaspoon (or to taste)
  • Butter (unsalted): 1/2 cup (115g)
  • Onion (finely chopped): 2 large
  • Tomatoes (pureed): 2 cups (500g)
  • Heavy Cream: 1 cup (240ml)
  • Fenugreek Leaves (dried, crushed): 1 tablespoon (Kasuri Methi)
  • Fresh Cilantro (chopped): 1/4 cup (for garnish)

Instructions

  1. Marinate the Chicken:
    In a large bowl, mix the yogurt, lemon juice, ginger-garlic paste, garam masala, ground turmeric, ground cumin, ground coriander, red chili powder, and salt. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Cook the Chicken:
    Heat 2 tablespoons of butter in a large skillet over medium heat. Add the marinated chicken and cook until lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Prepare the Sauce:
    In the same skillet, melt the remaining butter. Add the chopped onions and sauté until golden brown. Stir in the pureed tomatoes and cook for 10-15 minutes, until the sauce thickens and the oil separates from the mixture.
  4. Add Spices and Cream:
    Stir in the remaining ground cumin, garam masala, and fenugreek leaves. Slowly add the heavy cream, mixing well to create a rich and smooth sauce.
  5. Combine and Simmer:
    Return the cooked chicken to the skillet, coating it well with the sauce. Simmer for 10-15 minutes, allowing the chicken to absorb the flavors.
  6. Serve:
    Garnish with fresh cilantro and serve hot with naan, roti, or steamed basmati rice.

Nutrition Informaton

  • Calories: 650 kcal
  • Total Fat: 45g
    • Saturated Fat: 25g
    • Trans Fat: 0g
    • Polyunsaturated Fat: 5g
    • Monounsaturated Fat: 15g
  • Cholesterol: 160mg
  • Sodium: 800mg
  • Total Carbohydrates: 20g
    • Dietary Fiber: 4g
    • Sugars: 8g
  • Protein: 40g
  • Vitamin A: 25% of DV
  • Vitamin C: 15% of DV
  • Calcium: 15% of DV
  • Iron: 20% of DV
  • Magnesium: 12% of DV
  • Potassium: 700mg (20% of DV)
  • Folate: 12% of DV