Butter chicken


Butter chicken
 
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Nutrition Information
  • Serves: 4 to 6
  • Serving size: 400 gr
  • Calories: 667
  • Fat: 47 gr
  • Saturated fat: 22 g
  • Unsaturated fat: 15 grams
  • Carbohydrates: 24 gr
  • Sugar: 10 g
  • Sodium: 670 mg
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 242 mg
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Butter Chicken, or Murgh Makhani, is a beloved classic of Indian cuisine that has won hearts around the world. This indulgent dish originated in Delhi in the 1950s and has since become a staple in Indian restaurants globally. Our recipe captures the essence of this iconic curry - tender, slightly charred pieces of chicken bathed in a velvety smooth, tomato-based sauce that's enriched with butter and cream. The magic lies in the balance of flavors: the tanginess of the tomatoes, the richness of the dairy, and the aromatic blend of mild spices that add depth without overwhelming heat.
Ingredients
For the chicken marinade:
  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup yogurt
  • 2 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric
  • Salt to taste
For the sauce:
  • 50g butter
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 tsp ginger-garlic paste
  • 400g canned tomatoes, pureed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 200ml heavy cream
  • 2 tbsp sugar
  • Salt to taste
  • Additional butter for finishing
Instructions
  1. Marinate the chicken: Mix chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric, and salt. Refrigerate for at least 2 hours or overnight.
  2. Grill the chicken: Preheat oven to 200°C (400°F). Arrange marinated chicken on a baking sheet and grill for 15-20 minutes until slightly charred and cooked through.
  3. Prepare the sauce: In a large pan, heat butter and oil. Sauté onions until golden brown.
  4. Add ginger-garlic paste and cook for a minute until fragrant.
  5. Add pureed tomatoes, cumin, coriander, and garam masala. Simmer for 15-20 minutes until the sauce thickens and oil begins to separate.
  6. Stir in cream, sugar, and fenugreek leaves. Simmer for 5 minutes.
  7. Add the grilled chicken pieces to the sauce and simmer for another 5 minutes.
  8. Adjust seasoning with salt if needed.
  9. Finish with a swirl of cream and a dollop of butter.
  10. Garnish with fresh coriander leaves if desired.
  11. Serve hot with naan bread or steamed basmati rice.