Indian traditional Butter Chicken (Murgh Makhani) Recipe

Butter chicken is a famous and traditional recipe in India. It is a creamy, delicious, and mildly spicy North Indian curry that is loved worldwide for its rich flavor. Let's see how to make it in my style:

Ingredients:

For the Chicken Marinade:

• 1 kg boneless chicken (thighs or breast), cut into medium pieces

• 1 cup yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• 1 tsp salt

• 2 tbsp lemon juice

• 2 tbsp oil or melted butter

For the Curry:

• 1 tbsp oil

• 2 medium onions, finely chopped

• 3 medium tomatoes, pureed

• 2 garlic cloves, minced

• 1-inch piece of ginger, minced

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp red chili powder (adjust to taste)

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• 1 cup heavy cream

• 1 tbsp kasuri methi (dried fenugreek leaves)

• Salt to taste

• Fresh coriander leaves for garnish.

Method of making Butter Chicken:

• First, we will marinate the chicken. To do this, we will mix curd, ginger-garlic paste, lemon juice, turmeric, red chili powder, garam masala, and salt in a large bowl.

• After this, add the chicken pieces and mix well. Then, put the mixture in the refrigerator to marinate for at least 2 hours or overnight.

• After marinating, we will cook the chicken. To do this, heat 2 tablespoons of oil or butter in a pan on medium heat, add the marinated chicken, and let it cook for a few minutes. After cooking, set it aside.

• Now we will prepare the curry base. To do this, heat butter and oil in the same pan. Add cumin seeds and let them crackle.

• After this add minced garlic and ginger, and fry till the aroma comes.

• Add chopped onion and cook till it becomes golden brown.

• Now add tomato puree, red chili powder, turmeric, garam masala, and coriander powder to it. Cook it until the oil separates from the spices, which may take 8 to 10 minutes.

• After the spices are cooked, add cooked chicken and mix well.

• Add heavy cream and boil it for 5-7 minutes so that all the flavors mix.

• After cooking, add kasuri methi by crushing it between your palms and mix well.

• Serve the Butter Chicken in a serving bowl and garnish it with fresh coriander leaves and a little cream.

• Enjoy your Butter Chicken with naan, roti, or boiled basmati rice.

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