How to Prepare Butter Chicken (Murgh Makhani)

Butter chicken, also known as Murgh Makhani, is a popular Indian dish known for its rich and creamy tomato-based gravy and tender, marinated chicken pieces. It is a beloved and widely enjoyed dish both in India and around the world. we owe it to those enterprising Punjabi chefs and restaurant owners of that region who also brought us naan breads, tarka dal,  chole and Tandoori chicken. The Punjabi influence on Indian cuisine has always been there and none more so than butter chicken.

The preparation of butter chicken involves two main steps: marinating the chicken and preparing the tomato-based sauce.

Serves 4; Preparation time: 10 minutes; Cooking time: 45 minutes to 50 minutes.

Ingredients for chicken marinade:

• 1.5 pounds boneless, skinless chicken (cut into bite-sized pieces)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste

Ingredients for tomato-based sauce:

• 3 tablespoons butter
• 1 large onion, finely chopped
• 3-4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust according to spice preference)
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 tablespoon honey or sugar (optional, to balance acidity)
• Salt to taste
• Fresh cilantro (coriander) leaves for garnish

Preparation:

1. In a bowl, combine all the ingredients for the chicken marinade. Add the chicken pieces and mix well to ensure they are coated with the marinade. Cover the bowl and let the chicken marinate for at least 1 hour, or overnight in the refrigerator for more flavor.
2. Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking tray lined with foil or parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and slightly charred. Alternatively, you can cook the chicken on a stovetop grill or in a skillet with a little oil until fully cooked. Set the cooked chicken aside.
3. In a large skillet or pan, melt the butter over medium heat. Add the chopped onions and sauté until they become soft and golden brown.
4. Add the minced garlic and grated ginger to the pan. Cook for another minute until the raw smell disappears.
5. Reduce the heat to low and add the ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder to the pan. Stir well and cook the spices for a minute or until fragrant.
6. Pour in the tomato puree and stir to combine with the spices and onions. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
7. Stir in the heavy cream and cook for an additional 2-3 minutes. If the sauce is too thick, you can add a little water to adjust the consistency.
8. Add the cooked chicken to the sauce and simmer for another 5 minutes, allowing the chicken to absorb the flavors of the sauce.
9. Taste the sauce and adjust the seasoning with salt. If desired, add a tablespoon of honey or sugar to balance the acidity of the tomatoes.
10. Garnish with fresh cilantro leaves and serve the butter chicken hot with naan bread or steamed rice.

Butter chicken is a delicious and indulgent dish that combines the richness of creamy tomato sauce with tender chicken pieces. It is a delightful choice for those who enjoy the flavors of Indian cuisine.