Butter chicken, also known as murgh makhani, is a popular Indian dish that is made with tender chicken in a rich and creamy tomato-based sauce. Here’s a recipe to make it at home:
500 grams boneless chicken, cut into small pieces
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ginger paste
2 teaspoons garlic paste
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt to taste
1/4 cup cooking oil
2 tablespoons butter
1 onion, chopped
2 tomatoes, chopped
1 tablespoon tomato paste
1/2 cup heavy cream
1 teaspoon sugar
1/4 teaspoon garam masala powder
Fresh coriander leaves for garnishing
In a large bowl, mix together the yogurt, lemon juice, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, and salt to make the marinade.
Add the chicken pieces to the marinade and mix well. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Preheat the oven to 200°C. Spread the marinated chicken pieces on a baking sheet and bake for 10-15 minutes, or until the chicken is cooked through. Set aside.
In a large pan, heat the cooking oil and butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
Add the chopped tomatoes and tomato paste. Cook until the tomatoes are soft and mushy.
Use a hand blender or a regular blender to puree the tomato mixture until it becomes a smooth sauce.
Pour the tomato sauce back into the pan and add the heavy cream, sugar, and garam masala powder. Mix well and simmer for 5-10 minutes.
Add the baked chicken pieces to the sauce and mix well. Cook for a few minutes until the chicken is heated through and coated with the sauce.
Garnish with fresh coriander leaves and serve hot with rice or naan.
Enjoy your delicious homemade butter chicken!