Indian home cooking series: mouth-watering butter chicken recipe
An authentic butter chicken recipe that's perfect for all seasons
Butter chicken, or murgh makhani, is one of the most well-known and well-loved dishes when it comes to Indian cuisine. Adoringly made from a rich gravy of tomatoes, cream, clarified butter and aromatic spices, this curry is best accompanied with steamed basmati rice or piping-hot naan. Be sure to garnish this with coriander, sliced green chilli... or even more butter.
- FOR THE CHICKEN MARINADE:
- 500g chicken breast, cubed
- 2 tbsp tandoori masala
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 cup yoghurt
- 1 tbsp vegetable oil
- FOR THE SAUCE:
- 2 tbsp ghee (clarified butter)
- 1 large onion, thinly sliced
- 1 1/2 tsp garlic paste
- 1 1/2 tsp ginger paste
- 1 can crushed tomatoes
- 1 tsp chilli powder
- 1 1/2 tsp coriander powder
- 1 1/2 tsp cumin powder
- 1/2 cup heavy whipping cream
- 1/2 tsp garam masala
- 1/4 tsp dried fenugreek leaves, crushed
Preparing the chicken:
- In a medium bowl, combine the tandoori masala, garlic paste, ginger paste, and yoghurt. Mix together until the mixture is smooth.
- Add the chicken and allow to marinate for at least 20 minutes – or ideally, for 12-24 hours.
Preparing the butter chicken sauce:
- Heat the ghee in a pot over a medium heat.
- Add the onions to the pot and sauté until they appear translucent.
- Add ginger and garlic paste, and allow cook for 30 seconds, stirring constantly.
- Add the can of crushed tomatoes, along with the chilli powder, coriander powder and cumin powder. Add 1/4 cup of water once the mixture starts bubbling rapidly. Continue to cook for 5 minutes.
- Remove the pot from the heat, and add the mixture to a blender. Blend until smooth.
Assembling the curry:
- Add a tablespoon of oil in the same pot, over a medium heat. Add the marinated chicken and cook for about 5-6 minutes, stirring to ensure the chicken is well-cooked.
- Add the butter chicken sauce to the pot. Once it starts to bubble, add the cream and garam masala. When the sauce begins to simmer, add the crushed fenugreek leaves.
- Garnish with a drizzle of cream, a knob of butter, flaked almonds, sliced green chilli or finely chopped coriander.
- Serve with basmati rice or naan.