Have you ever craved a dish that embodies comfort, flavor, and a rich cultural heritage all at once? If so, let me introduce you to Murgh Makhani, or as it’s more popularly known, Butter Chicken. This classic Indian dish has won hearts worldwide with its creamy tomato-based curry and tender, spiced chicken. Whether you’re a seasoned cook or a kitchen newbie, this recipe promises to be a delightful addition to your culinary repertoire. Imagine serving up a bowl of this fragrant dish at your next family dinner or gathering—it’s sure to impress and satisfy every palate!
Table of Contents
Why You’ll Love This Recipe
- Authentic Flavor: Captures the true essence of traditional Indian cuisine.
- Creamy and Comforting: The rich, buttery sauce is a crowd-pleaser.
- Easy to Make: Simple steps and ingredients make it accessible for all levels of cooks.
- Versatile: Pairs beautifully with rice, naan, or even pasta.
- Customizable Spice Level: Easily adjust the heat to suit your taste.
- Meal Prep Friendly: It tastes even better the next day!
- Nutritious: Packed with protein and wholesome ingredients.
Nutrition Information
- Serving Size: 1
- Calories: 430 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 110mg
Ingredients
- 500g boneless chicken (preferably thighs, cut into bite-sized pieces)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 cups tomato puree
- 1 cup heavy cream
- 1 tbsp sugar
- Salt to taste
- Fresh cilantro for garnish
Ingredients and Substitutions
- Chicken: Thighs are preferred for their juiciness, but breasts can be used for a leaner option.
- Yogurt: Acts as a tenderizing agent; Greek yogurt can be used for a thicker consistency.
- Tomato Puree: Essential for the sauce; fresh tomatoes can be blended if preferred.
- Heavy Cream: Provides the signature creamy texture; coconut milk can be used for a dairy-free version.
- Garam Masala: Key spice blend; can be substituted with ground cumin, coriander, and cinnamon if unavailable.
How to Make Murgh Makhani (Butter Chicken) (Step-by-Step)
- Marinate the Chicken: This step infuses the chicken with flavor and ensures tenderness.
- Brown the Chicken: Searing the chicken locks in the juices and adds depth to the dish.
- Prepare the Base: Sautéing onions, garlic, and ginger forms a flavorful foundation.
- Simmer the Sauce: The tomato puree and cream create a luscious, velvety sauce.
- Combine and Simmer: Returning the chicken to the sauce allows it to absorb the rich flavors.
Expert Tips for Success
- Marinate Overnight: For the best flavor, marinate the chicken overnight.
- Use Fresh Spices: Freshly ground spices enhance the overall taste.
- Simmer Slowly: Allow the sauce to simmer slowly for a more developed flavor.
- Don’t Rush the Onions: Properly caramelized onions add a natural sweetness to the dish.
Variations and Customizations
- Vegetarian Version: Substitute chicken with paneer or tofu.
- Spice It Up: Add more chili powder or fresh green chilies for extra heat.
- Healthier Option: Use coconut cream instead of heavy cream for a lighter version.
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low heat, adding a splash of water or cream to maintain the sauce’s consistency.
Serving Suggestions
- Naan Bread: Perfect for scooping up the creamy sauce.
- Steamed Basmati Rice: A classic accompaniment that complements the rich flavors.
- Side Salad: A fresh, crisp salad can balance the richness of the curry.
Frequently Asked Questions (FAQs)
Q: Can I freeze Murgh Makhani? A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I make this dish in advance? A: Absolutely! Over time, the flavors become richer, making this dish great to prepare ahead.
Q: How can I make this dish dairy-free? A: Use coconut instead of heavy cream and a plant-based butter alternative.
Q: What if I don’t have garam masala? A: You can create a similar flavor by mixing equal parts cumin, coriander, cinnamon, and a pinch of nutmeg.
Related Recipes
- Chicken Tikka Masala
- Paneer Butter Masala
- Lamb Rogan Josh
- Vegetable Korma
- Tandoori Chicken
Conclusion
Murgh Makhani, or Butter Chicken, is more than just a dish; it’s an experience that brings the warmth of Indian cuisine to your table. With its rich, creamy sauce and perfectly spiced chicken, this recipe will surely become a favorite in your household. So why wait? Gather your ingredients, follow the steps, and enjoy a meal that will delight your taste buds and impress your loved ones!
Savory Mulligatawny Soup Recipe
Murgh Makhani (Butter Chicken)
Ingredients
- 500 g boneless chicken (preferably thighs, cut into bite-sized pieces)
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp vegetable oil
- 3 tbsp unsalted butter
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tbsp ginger (grated)
- 2 cups tomato puree
- 1 cup heavy cream
- 1 tbsp sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, turmeric, garam masala, cumin, and chili powder. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.Cook the Chicken: Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.Prepare the Sauce: In the same skillet, melt butter. Add onions and sauté until golden brown. Stir in garlic and ginger, cooking for an additional 2 minutes.Simmer the Curry: Pour in tomato puree, sugar, and salt. Simmer for 15-20 minutes, stirring occasionally. Add cream and stir well.Combine and Cook: Return the cooked chicken to the skillet. Simmer for another 10-15 minutes, allowing the flavors to meld and the chicken to become tender.Serve: Garnish with fresh cilantro and serve hot with naan or steamed rice.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- Adjust the chili powder according to your spice preference.