Butter Chicken (Murgh Makhani)

A Creamy, Flavorful Indian ClassicButter Chicken, or Murgh Makhani, is one of the most beloved Indian dishes worldwide. This rich and creamy dish features tender chicken marinated in aromatic spices, cooked in a luscious tomato-based sauce infused with butter, cream, and the warmth of traditional Indian flavors. Perfect for pairing with fluffy naan, roti, or steamed basmati rice, it’s a comforting dish that satisfies every craving.

Ingredients
For the Chicken Marinade:

• 1 to 2  lb boneless chicken (cut into bite-sized pieces)
• ½ cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1/2 tsp chili powder
• 1 tsp garam masala
• Salt to taste (1 tsps)
• 1 tbsp lemon juice

For the Butter Chicken Sauce:

• 3 tbsp butter
• 1 tbsp oil
• 1 large onion (finely chopped)
• 3 large tomatoes (pureed or finely chopped)
• 1 tbsp ginger-garlic paste
• 15 cashews
• 2 tsp garam masala
• 1/2 tsp chili powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 2 tsp cumin powder
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Salt to taste (2 tsp)
• ½ cup heavy cream
• Fresh cilantro (for garnish)
• Water (as needed)

Instructions
1. Marinate the Chicken:

• In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, chili powder, garam masala, salt, and lemon juice.
• Add the chicken pieces and coat them evenly. Cover and let it marinate for at least 30 minutes or overnight in the refrigerator for the best flavor.

2. Cook the Chicken:

• Heat 1 tbsp of butter and 1 tbsp of oil in a pan over medium heat.
• Add the marinated chicken and cook until fully cooked. Remove and set aside.

3. Prepare the Sauce:

• In the same pan on medium heat, add 2 tbsp of butter and 1 tbsp oil,  sauté the chopped onions until golden brown.
• Stir in the ginger-garlic paste and sauté until fragrant.
• Add the tomato puree and cook until the oil begins to separate from the mixture.
• Mix in turmeric, garam masala, chili powder, coriander powder, and cumin powder, and cook for 5 minutes. 
• Add 4 tablespoons of water, then the cashews, and cook for another 4 to 5 minutes. Remove from heat and let the mixture cool slightly.

4. Blend the Sauce:

• Transfer the cooled mixture to a blender. Add ½ cup of water and blend until smooth and creamy.

5. Combine and Cook:

• Add 1 tbsp butter and reheat over medium heat. Return the sauce to the pan.
• Stir in the blended sauce, adding ¼ cup of water to adjust consistency. Cook for 2 minutes.
• Add the cooked chicken to the sauce and stir to coat. Reduce the heat, stir in the heavy cream, and let it simmer for 10 minutes.
• Sprinkle kasuri methi over the top and stir. Simmer for an additional 3 -5 minutes for the flavors to meld together.

6. Serve:

• Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.

Pro Tips for Perfect Butter Chicken:

• Marination is key: Allowing the chicken to marinate overnight enhances the flavor and tenderness.
• Balance the spice: Adjust chili powder to your preference for a milder or spicier dish.
• Blend for creaminess: Blending the sauce ensures a smooth and luxurious texture.
• Kasuri methi magic: Dried fenugreek leaves add an authentic, aromatic depth to the dish.

Enjoy your homemade butter chicken—a dish that will bring the flavors of India right to your table!