Classic Butter Chicken Recipe: A Delicious and Creamy Indian Curry

If you want something rich, aromatic, and creamy for dinner, then the Classic Indian Butter Chicken (Murgh Makhani) is the dish to try. This sumptuous meal consists of marinated chicken which is braised in a mildly spiced tomato gravy and comes with a creamy texture. It is bound to be a hit with you, be it with rice or naan.

Ingredients for Butter Chicken

For Chicken Marinade

• 200ml natural yoghurt
• 1 tbsp of garlic, crushed
• 1 tbsp of ginger, finely grated
• 2 tbsp of coriander powder
• 2 tbsp of cumin powder
• 2 tsp of amchoor powder (mango powder)
• 1 tbsp of crushed dry fenugreek leaves
• 1 tbsp of dry mint leaves
• 1 tsp of plain table salt
• 3 tbsp lemon juice
• 2-3 tbsp of Kashmir chili powder (or paprika)
• 4 chicken breast, skin removed or 8 thigh fillets cut into 5cm thick cubes
• 3 tbsp melted butter or ghee for basting the skewers

For the Sauce

• 3 tbsp of vegetable oil
• 1 tsp of cumin seeds
• 4-8 green hot chilies, sliced
• 90g of butter or ghee
• 2 medium sized onions, finely chopped
• 4 green cardamom seeds, crushed
• 1/2 tablespoon of garlic, crushed
• 1/2 tablespoon of ginger, grated
• 1 tsp of turmeric powder
• 2 tsp of dried fenugreek leaves crushed
• 500ml passata made from tomatoes with 150ml water, diluted
• 2 tsp of garam masala
• 100ml single cream
• A large handful of fresh dhania leaves to use as a garnish

Method of preparation for Butter Chicken

Step 1: Preparation of Chicken

Take the lemon juice and chili powder (or paprika) and with a pinch of salt rub into the chicken. Chill for 1 hour.

In a bowl, combine Yogurt, Garlic, Ginger, Ground Coriander, Ground Cumin, Amchoor powder, Fenugreek leaves, Mint leaves, and Salt. Taste and correct seasonings if necessary.

In a large bowl, combine the marinade and chicken mix, and let it sit in the refrigerator for another 2 hours.

Step 2: Grill the Chicken

Place the marinated chicken on metal skewers, reserving the remaining marinade. Put the chicken on a hot barbecue and cook for 5 minutes on both sides, basting the chicken with melted butter or ghee and between turns. If not, place the chicken on a hot grill for 8-10 minutes. The chicken will be done in the sauce.

Step 3: Prepare the Sauce

Heat vegetable oil in a pan and add the cumin seeds. After a few moments, add the remaining seeds and green chillies and allow to sizzle. Stir the combination until the skin bursts on the chilies.

Add some butter or ghee until hot; add onions. Cook and stir for 10 minutes or until golden brown and softened. If you are a fan of cream in your sauce, process the onion groupings and use them instead. If you prefer to have them so that there are tiny lumps in the sauce, then don’t process them at all.

Step 4: Prepare and Cook the Sauce

Clean the pan and prepare the remaining oil. Sauté crushed cardamom pods in oil until they become lighter in hue.

Add garlic and ginger and cook while stirring for half a minute until they both become aromatic.

Pour the onion mixture back into the pan, add turmeric powder and fenugreek leaves, before seasoning it with salt.

Add diluted passata and allow to boil, simmer for 20 minutes, removing excess water as necessary until oil appears on the surface.

Step 5: Thicken Sauce with Chicken

Holding the skewers, pull off the chicken, and chop it into small and manageable chunks. Add the chicken pieces into the sauce as well as any juices that were sitting with the chicken.

Combine the remaining marinade with 125ml warm water and add it to the sauce. Wait until the mixture boils then decrease the heat and let it simmer for 3 to 4 minutes.

Add garam masala and cook until the chicken is all the way done.

Stir in the cream, if any adjustments have to be made in the seasoning, make them now.

Step 6: Garnish and Serve

Next, serve the butter chicken in a serving dish of your choice.

Top with the rest of the sauce, sprinkle some frozen crushed fenugreek and fresh coriander leaves. Place the leftover cream sauce in controlled portions so as to prevent over-dressing.

Nutritional Information (Per Serving):

• Calories: 480-520 kcal
• Proteins: 35g
• Carbohydrates: 10g
• Fats: 38g
• Fibre: 4g

Conclusion: An Exquisite Helper To Your Taste Buds. Butter Chicken Gets Better With This Rich And Delectable Recipe.

Prepare this Classic Butter Chicken and enjoy the right combination of spices, cream, and sourness. The grilled and marinated chicken gives a BBQ touch while the chicken curry sauce provides richness and taste. Perfect for weekend family dinners or any special celebrations, this dish goes well with all dishes.