Butter Chicken Recipe – Rich & Creamy Delight

Indulge in the velvety, buttery goodness of Butter Chicken (Murgh Makhani), a classic North Indian dish loved across the globe. This one-pot recipe combines smoky, marinated chicken with a luscious tomato-based gravy, infused with aromatic spices.

Ingredients

For Chicken Marinade:

• 500g boneless chicken, cut into chunks
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp red chili powder
• ½ tsp salt
• 1 tbsp malt vinegar (or lemon juice)
• 2 tbsp oil

For Butter Chicken Gravy:

• 1 tbsp butter
• 1 tbsp oil
• 1 large onion, roughly chopped
• 3 medium tomatoes, roughly chopped
• 10-12 cashew nuts
• 1 tbsp garlic paste
• ½ tsp salt
• 1 tsp garam masala
• 1 tsp sugar
• 1 tsp red chili powder
• ½ cup fresh cream
• 1 tbsp kasuri methi (dried fenugreek leaves)

Instructions

1. Marinate & Cook the Chicken

1. Mix chicken chunks with garlic paste, ginger paste, chili powder, salt, and malt vinegar. Let it marinate for 15-20 minutes.
2. Heat oil in a pan and pan-fry the marinated chicken until golden brown. Set aside.

2. Prepare the Gravy

1. In the same pan, add butter, oil, and chopped onions. Sauté until soft.
2. Add tomatoes, cashew nuts, garlic paste, salt, garam masala, sugar, and red chili powder.
3. Pour ½ cup water and let it simmer for 15-20 minutes, until everything turns soft and mushy.

3. Blend & Strain

1. Cool the mixture slightly and blend into a smooth puree.
2. Strain back into the pan to remove skins/seeds, ensuring a creamy texture.

4. Finish & Serve

1. Reheat the gravy and stir in butter, fresh cream, and crushed kasuri methi.
2. Add the cooked chicken and let it simmer for 5-7 minutes.
3. Garnish with a drizzle of fresh cream. Serve hot with naan, roti, or rice.

Pro Tips

• Smoky Flavor: Grill or tandoor the chicken before adding it to the gravy for an authentic smoky taste.
• Extra Creamy: For a richer gravy, increase the cashew nuts or use full-fat cream.
• Mild Heat: Adjust red chili powder based on spice preference.