Butter Chicken, also known as Murgh Makhani, is a rich and creamy Indian dish that’s full of flavor. This recipe combines tender chicken pieces with a velvety tomato-based sauce, infused with aromatic spices. Let’s dive into the details to create this delightful dish!
Ingredients
For the Chicken Marinade:
- Chicken breasts or thighs: 1.5 pounds (680g), cut into bite-sized pieces
- Yogurt: 1/2 cup (120ml)
- Lemon juice: 1 tablespoon
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, grated
- Garam masala: 1 teaspoon
- Turmeric: 1/2 teaspoon
- Cumin: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon
- Salt: 1 teaspoon
For the Sauce:
- Butter: 4 tablespoons (1/2 stick, 56g)
- Onion: 1 large, finely chopped
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, grated
- Tomato puree: 1 cup (240ml)
- Heavy cream: 1 cup (240ml)
- Chicken broth: 1/2 cup (120ml)
- Garam masala: 1 teaspoon
- Paprika: 1 teaspoon
- Cumin: 1 teaspoon
- Coriander: 1 teaspoon
- Sugar: 1 tablespoon (optional, to balance acidity)
- Salt: To taste
- Fresh cilantro: For garnish
Equipment
- Mixing bowls: For marinating the chicken and preparing the sauce.
- Large skillet or pan: For cooking the chicken and sauce.
- Spatula or wooden spoon: For stirring.
- Measuring cups and spoons: To measure ingredients accurately.
- Knife and cutting board: For chopping ingredients.