Introduction
Butter chicken, or murgh makhani, is a beloved Indian dish known for its rich and creamy sauce. Originating from Delhi, this dish has won hearts globally with its harmonious blend of spices and flavors.
This masterclass will provide you with the knowledge and skills to create an authentic butter chicken that rivals your favorite restaurant. With a few simple ingredients and techniques, you can transform your kitchen into an Indian culinary haven.
Whether you're cooking for family or impressing guests, this recipe will elevate your home cooking and bring the warmth of Indian cuisine to your table.
Ingredients
- 1 kg chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp salt (or to taste)
- 4 tbsp butter
- 1 medium onion, finely chopped
- 2 cups tomato puree
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped (for garnish)
Directions & Preparation
- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, chili powder, and salt. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Stir in the marinated chicken along with the marinade. Cook for about 5 minutes, stirring occasionally, until the chicken is browned.
- Pour in the tomato puree and bring to a simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
- Reduce the heat to low, then stir in the heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
FAQs
What should I do if the sauce is too thick?
Add a little water or more cream to thin it out to your desired consistency.
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs provide a juicier result.
What if my butter chicken is too spicy?
You can balance the spice by adding more cream or a bit of sugar.
How can I enhance the flavor of my butter chicken?
Marinating the chicken for longer can deepen the flavors significantly.
Can I make this dish with a different protein?
Yes, you can use shrimp or paneer as alternatives to chicken.
What if I don’t have garam masala?
You can create a substitute using equal parts cumin, coriander, and a pinch of cinnamon.
Why is my chicken overcooked?
Ensure to monitor the cooking time closely; overcooking can dry out the meat.
Can I use canned tomatoes instead of puree?
Yes, canned tomatoes can be blended to achieve a similar consistency.
Conclusion
With this masterclass, you now have the tools to create a traditional butter chicken that is both comforting and satisfying. The rich flavors and creamy texture will surely impress anyone who tastes it.
Enjoy this dish with naan or rice for a complete meal that brings a taste of India right into your home. Happy cooking!
Recipe Card
Mastering the Art of Butter Chicken
Ingredients
- 1 kg chicken thighs boneless and skinless
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp salt or to taste
- 4 tbsp butter
- 1 medium onion finely chopped
- 2 cups tomato puree
- 1 cup heavy cream
- 1/4 cup fresh cilantro chopped (for garnish)
Instructions
- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, garam masala, chili powder, and salt. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
- In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Stir in the marinated chicken along with the marinade. Cook for about 5 minutes, stirring occasionally, until the chicken is browned.
- Pour in the tomato puree and bring to a simmer. Cover and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
- Reduce the heat to low, then stir in the heavy cream. Simmer for an additional 5 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if necessary. Garnish with chopped cilantro before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
