Butter Chicken ( Murgh Makhani ) Recipe

 Butter chicken, also known as murgh makhani, is a rich and creamy dish made with marinated chicken cooked in a mildly spiced, buttery, tomato-based gravy. The sauce is creamy, slightly tangy from tomatoes, buttery, and mildly spiced-great for people who enjoy flavorful food without too much heat. 

Ingredients:

For Chicken Marination:

• 500g chicken (boneless, cut into chunks )
• half cup yogurt 
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1/4 tablespoon turmeric powder
• half  tablespoon garam masala
• 1 tablespoon lemon juice
• salt (to taste )

For the Gravy:

• 3 tablespoon butter
• 1 tablespoon oil
• 1 medium onion (finely chopped )
• 3 large tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon coriander powder
• half tablespoon garam masala
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• half tablespoon garam masala
• 1 tablespoon kasuri methi (dried fenugreek leaves )
• half cup fresh cream
• 1 tablespoon honey or sugar (optional for balance )
• salt (to taste )
• chopped fresh coriander (for garnish )

Instructions:

Step 1:

In a bowl, mix chicken with yogurt, lemon juice, ginger-garlic paste, and spices. Cover and refrigerate for at least 1 hour (overnight for best flavor ). 

Step 2:

Heat 1 tablespoon of oil in a pan. Add marinated chicken and cook until tender and lightly charred (can also grill or bake ). Set aside.

Step 3:

In a pan, melt butter and add chopped onions. Sauté until golden brown. Add ginger-garlic paste and sauté for 1-2 minutes. Add tomato puree, red chili powder, coriander powder, and salt. Cook on medium heat until oil starts to separate (10-15 minutes ). Add the cooked chicken to the gravy. Add garam masala, crushed kasuri methi, and cream. Simmer on low heat for 5-7 minutes. Add honey/sugar if you prefer a slightly sweet tone.