There's something truly comforting about the rich and creamy flavours of the world renowned - Butter Chicken! This classic Indian dish also known as 'Murgh Makhani' has become a favourite worldwide, and for good reason! Here is my quick and simple version of this beloved recipe that's perfect for busy week nights or when you're craving a delicious homemade meal without spending hours in the kitchen.
Ingredients:
For the Marinade:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (chicken breasts work perfectly too)
1 cup plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon garam masala (optional)
Salt to taste
For the Sauce:
3 tablespoons butter
1 large onion, finely chopped
1 cup tomato
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon chili powder
1 teaspoon turmeric powder
2-3 green cardamoms
1 cinnamon stick
1 cup heavy cream
Salt and pepper to taste
Fresh cilantro, chopped (for garnish) even better if you garnish it with dried fenugreek leaves
Instructions:
Marinating the Chicken:
In a large bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, chili powder, garam masala, and salt.
Add the chicken pieces to the marinade, ensuring they are well-coated.
Cover the bowl and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator to pack in some more flavour.
In a grilling pan melt 2 tablespoons of butter over medium heat.
Add the marinated chicken and cook until it's browned on all sides. Remove the chicken from the pan and set aside.
In a sauce pan or kadhai, add the remaining butter and sauté the chopped onion until it becomes translucent.
Add ginger paste and garlic paste, cooking for an additional minute.
Stir in the chili powder, turmeric powder, cardamoms and cinnamon. Cook for 2-3 minutes until the spices release their aromas.
Put in the tomatoes and cook until the mixture thickens and the oil starts to separate from the sauce.
Now put this mix into a blender once cooled, add the cream and give it all a good blitz! There you are - you have your creamy Mughlai sauce ready! For a smooth and creamy consistency you need a strong blender, if your blender hasn't done a good job, you will have to take the sauce through a sieve.
Bringing it all Together:
Return the cooked chicken to the pan and coat it evenly with the sauce.
Season with salt and pepper to taste.
Sprinkle chopped fresh cilantro over the Butter Chicken for a burst of colour and added freshness if you want that authentic Mughlai taste - crush and sprinkle a small amount of dried fenugreek leaves and then sprinkle with some cilantro.
This simplified Butter Chicken recipe ensures you can enjoy the delightful flavours of this classic dish without spending hours in the kitchen. Give it a try, and treat yourself to a creamy, aromatic meal that's perfect for any occasion!
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