Butter Chicken Recipe

Butter chicken or makhan murg is a dish, originating in India, of chicken in a mildly spiced tomato sauce.  



How to make Butter Chicken at home
Butter Chicken Recipe - foodtastify


Ingredients:

For chicken marinade -

  • Chicken thigh/breast (boneless, skinless) : 800 gram

  • Plain yogurt : ½ cup

  • Garlic (minced) : 1 and a ½ tablespoons 

  • Ginger (minced) : 1 tablespoon 

  • Garam masala : 2 teaspoons

  • Turmeric : 1 teaspoon

  • Ground cumin : 1 teaspoon

  • Red chili powder : 1 teaspoon 

  • Salt : 1 teaspoon

For sauce - 

  • Olive oil : 2 tablespoons 

  • Ghee (clarified butter) : 2 tablespoons 

  • Onion (large, chopped) : 1 piece

  • Garlic (minced) : 1 and a ½ tablespoons

  • Ginger (minced) : 1 tablespoon

  • Ground cumin : 1 and a ½ teaspoons 

  • Garam masala : 1 and a ½ teaspoons

  • Ground coriander : 1 teaspoon

  • Tomato (crushed) : 400 gram

  • Red chili powder : 1 teaspoon 

  • Salt : 1 and a ¼ teaspoons

  • Heavy cream : 1 cup

  • Sugar : 1 tablespoon 

  • Kasoori methi (fenugreek) : ½ teaspoon

Instructions:

  1. Cut the chicken into bite-sized pieces.

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

  3. Heat oil in a large skillet or pot over medium-high heat. When sizzling, 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 and keep warm.

  4. Heat ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

  5. Add garlic and ginger and saute for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

  6. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

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

  8. Work in batches depending on the size of your blender.

  9. Pour the purred sauce back into the pan. Stir the cream, sugar and crushed kasoori methi through the sauce. 

  10. 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.

  11. Garnish with chopped cilantro and serve with fresh, hot basmati rice.

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