Butter chicken, also known as murgh makhani, is a quintessential Indian dish that has won the hearts and palates of food lovers worldwide. This rich, creamy, and aromatic curry is a perfect blend of succulent chicken pieces simmered in a velvety tomato-based gravy infused with a medley of aromatic spices and herbs. Prepare to indulge in a culinary journey that will transport your senses to the vibrant streets of India.
- 500g boneless chicken (thighs or a mix of thighs and breasts), cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 Maspices Butter Chicken Masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp kashmiri red chili powder (for color)
- 2 tbsp butter
- 1 onion, finely chopped
- 1 cup tomato puree (or 3-4 ripe tomatoes, pureed)
- 1 cup cream or cashew nut paste
- Salt to taste
- Chopped coriander leaves for garnish
- Butter or ghee for basting
Marination
- 🥘 In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, garam masala, cumin powder, coriander powder, Maspices Butter Chicken Masala and kashmiri red chili powder.
- 🕰️ Using your hands, gently massage the marinade into the chicken, ensuring that each piece is evenly coated.
- 📦 Cover the bowl with plastic wrap or a lid and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for better flavor infusion).
Cooking
- 🔥 Heat butter in a heavy-bottomed pan or pot over medium heat.
- 🧅 Add the chopped onions and sauté until they turn golden brown and aromatic.
- ➕ Carefully add the marinated chicken along with the marinade to the pan, making sure not to splatter.
- 🍅 Pour in the tomato puree and mix well, ensuring that the chicken is evenly coated with the tomato mixture.
- ⏱️ Cover the pan with a lid and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- ➕ Remove the lid and add the cream or cashew nut paste, along with salt to taste.
- 🔥 Reduce the heat to low and simmer for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
- 🌿 Garnish with chopped coriander leaves and a drizzle of butter or ghee for an extra luxurious touch.
Serving
🍽️ Serve this heavenly butter chicken hot, accompanied by warm naan bread, fragrant basmati rice, or fresh rotis. The aromatic curry will tantalize your taste buds, leaving you craving for more with every bite.
Tips and Variations
- 🥣 For a richer and creamier texture, use cashew nut paste instead of cream. Soak cashews in hot water for 30 minutes, then blend into a smooth paste.
- 🌶️ Adjust the amount of red chili powder and kashmiri red chili powder according to your desired spice level. For a milder curry, reduce the quantities or omit the red chili powder altogether.
- 🕰️ Marinating the chicken for longer (up to 2 hours) will enhance the flavor and allow the spices to penetrate the meat more deeply.
- 🍅 For a tangier taste, add a squeeze of fresh lemon juice or a tablespoon of yogurt towards the end of the cooking process.
- 🍖 You can use a combination of chicken thighs and breasts, or opt for boneless thighs alone for a more tender and juicy result.
- 🧀 For an indulgent twist, stir in a few cubes of butter or a dollop of cream cheese during the final stages of cooking for an ultra-rich and velvety texture.
- 🥜 Garnish with toasted cashew nuts or slivered almonds for an added crunch and nutty flavor.
- 🌶️ Spice lovers can add a touch of dried fenugreek leaves (kasuri methi) or a pinch of ground fenugreek for an authentic, aromatic punch.
This butter chicken recipe is a labor of love, but the end result is a dish that will transport you to the heart of Indian cuisine. Savor each bite, and let the rich, creamy, and fragrant gravy envelop your senses. Prepare to be captivated by the flavors and aromas that have made this dish a beloved classic around the world.
Quick Method
(1) Marinate chicken in ginger-garlic & green chilli paste. Add 1/2 packet of MA’SPICES BUTTER CHICKEN MASALA & mix well.
(2) Heat 3 tbsp. oil in cooker, fry marinated chicken for 5 min. Add 3 cups water & cook it.
(3) Take out water from grated onions. Heat oil & fry onions for 5 to 10 minutes. Add tomato paste in it. Saute for 5 minutes.
(4) Mix 1/2 packet MA’SPICES BUTTER CHICKEN MASALA in it then add chicken pieces & fry it for 1 min. Add soup in it & cook well till gravy becomes thick.
(5) Add butter in to gravy & remove from fire. Serve hot.
INGREDIENTS: (ALL IN POWDER FORM) RED CHILLIES, RICE POWDER, CORIENDER SEEDS, SALT, CUMIN SEEDS, KASURI METHI, GLUCOSE POWDER, GROUNDNUTS, CITRIC, STARANISE, BLACK-PEPPER, TURMERIC, CARDAMOM, CASSISA, CLOVES, BAY LEAVES.
