butter chicken recipe ingredients

Butter chicken, or murgh makhani, known in India, originates from Punjab. The story goes that a Punjabi chef living in New Delhi was experimenting with butter-fried chicken and came up with something so delicious he decided to give it a name murgh makhani, or buttery chicken.

Usually, it includes butter, cream, and cashew paste as a thickener. The tangy tomatoes, smokey Kasuri methi, and yogurt will give a special and attractive taste to the gravy.

Depending on the spices, it can be made hot or moderate to match your palate. Serve butter chicken with Turmeric rice, Cumin rice, basmati rice or naan.

INGREDIENTS

For the chicken marinade

28 oz (800g) boneless and skinless chicken thighs or breasts (cut into bite-sized pieces)

1/2 cup plain yogurt

1 and 1/2 tablespoons minced garlic

1 tablespoon minced ginger (or finely grated)

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder

1 teaspoon of salt

For the sauce

2 tablespoons olive oil

2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)

1 large onion, sliced or chopped

1 and 1/2 tablespoons garlic, minced

1 tablespoon ginger, minced or finely grated

1 and 1/2 teaspoons ground cumin

1 and 1/2 teaspoons garam masala

1 teaspoon ground coriander  (400 g)

5-6 tomatoes chopped

1 teaspoon red chili powder (adjust to your taste preference) 

1 and 1/4 teaspoons salt (or to taste)

1 cup of heavy or thickened cream (or evaporated milk for low calories)

1 tablespoon sugar

1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTION

In a bowl, combine chicken with all of the ingredients for the chicken marinade, let  marinate for 30 minutes to an hour (or overnight).

Heat oil in a large skillet or pot over medium-high heat.

Add chicken pieces in batches of two or three, making sure not to crowd the pan.

Fry until browned for only 3 minutes on each side. Set aside. (The chicken will be fully cooked in the sauce.)

Heat butter or ghee in the same pan. Fry the onions until they become transparent (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala.

Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add chopped tomatoes, chili powder and salt.

Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

Remove from heat, scoop mixture into a blender and blend until smooth.

You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup).

Work in batches depending on the size of your blender.

Pour the sauce back into the pan. Add cream, sugar and crushed kasoori methi (or fenugreek leaves).

Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread.