Recipe of the Week: Butter Chicken

Rich, creamy, and wonderfully spiced, this Butter Chicken will transport you straight to the aromatic kitchens of India.

Butter Chicken, or 'Murgh Makhani' as it is known in India, is a dish that hails from Delhi, India. It was created by accident in the 1950s by the chefs at Moti Mahal, combining leftover chicken in a rich tomato gravy, laced with butter and cream. This dish quickly became a favorite thanks to its buttery, spicy, and creamy qualities that perfectly complement the tender chicken, making it a global comfort food sensation.

🛒 Ingredients

For the chicken marinade

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon garam masala
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt to taste

For the butter sauce

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 cups tomato puree
• 1 teaspoon chili powder
• 1 tablespoon garam masala
• 1 cup heavy cream
• Salt to taste

For finishing

• 2 tablespoons butter
• 1/4 cup fresh cilantro, chopped

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, mix the chicken pieces with yogurt, garam masala, lemon juice, garlic, ginger, and salt. Ensure each piece is coated well and let marinate for at least 1 hour in the refrigerator, allowing the flavors to seep into the chicken.

Step 2: Cook the chicken

Heat oil in a large pan over medium heat. Add the marinated chicken pieces and cook until lightly browned and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.

Step 3: Prepare the sauce

In the same pan, add butter along with the chopped onions. Sauté until the onions are translucent. Add the garlic and ginger, cooking until fragrant.

Step 4: Add tomato and spices

Pour in the tomato puree, chili powder, and garam masala. Stir well to combine, letting it simmer for about 10 minutes until the sauce thickens and the oil separates from the tomatoes.

Step 5: Simmer with cream

Reduce the heat to low and slowly stir in the heavy cream. Mix well and let it simmer for another 5 minutes, allowing the flavors to meld together into a rich, creamy sauce.

Step 6: Combine chicken and sauce

Return the cooked chicken to the pan, ensuring that each piece is coated with the sauce. Simmer for another 10 minutes, allowing the chicken to absorb the creamy goodness of the sauce.

Step 7: Finish the dish

Before serving, stir in the remaining butter and sprinkle with fresh cilantro for an extra burst of flavor and aroma.