Butter Chicken (Murgh Makhani)

 Here’s a classic North Indian recipe for Butter Chicken (Murgh Makhani), one of the most beloved dishes in Indian cuisine. It’s rich, creamy, and packed with flavor, perfect with naan or steamed rice.

Butter Chicken (Murgh Makhani)

•  Ingredients:

• For the Marinade:

- 500g boneless chicken (cut into pieces)

- 1 cup plain yogurt

- 1 tbsp ginger-garlic paste

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp garam masala

- 1 tsp cumin powder

- 1 tbsp lemon juice

- Salt to taste

• For the Gravy:

- 2 tbsp butter

- 1 tbsp oil

- 1 large onion (finely chopped)

- 2 tomatoes (pureed)

- 1 tbsp ginger-garlic paste

- 1 tsp cumin seeds

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp coriander powder

- 1 tsp garam masala

- 1/2 cup fresh cream

- 1/2 cup milk

- 1 tbsp kasuri methi (dried fenugreek leaves)

- Salt to taste

- Fresh coriander leaves (for garnish)

•  Instructions:

1. Marinate the Chicken:

- In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, lemon juice, and salt.

- Add the chicken pieces and coat them well with the marinade.

- Cover and refrigerate for at least 1 hour (or overnight for best results).

2. Cook the Chicken:

- Preheat the oven to 200°C (400°F).

- Place the marinated chicken on a baking tray and bake for 20-25 minutes, or until cooked through. Alternatively, you can grill or pan-fry the chicken.

- Once cooked, set aside.

3. Prepare the Gravy:

- Heat butter and oil in a pan. Add cumin seeds and let them splutter.

- Add chopped onions and sauté until golden brown.

- Add ginger-garlic paste and sauté for 1-2 minutes.

- Add tomato puree and cook until the oil separates from the mixture.

- Add turmeric, red chili powder, coriander powder, and garam masala. Mix well and cook for 2-3 minutes.

- Add fresh cream and milk, stirring continuously to combine.

- Crush kasuri methi between your palms and add it to the gravy. Simmer for 5 minutes.

4. Combine Chicken and Gravy:

- Add the baked/grilled chicken pieces to the gravy. Mix well and let it simmer for 5-10 minutes on low heat.

- Adjust salt and spices if needed.

5. Serve:

- Garnish with fresh coriander leaves.

- Serve hot with naan, roti, or steamed rice.

• Tips:

- For a smokier flavor, you can char the chicken slightly on a grill or use a smoking technique (like placing a piece of hot charcoal in a small bowl over the cooked chicken and drizzling oil on it).

- If you prefer a smoother gravy, blend the onion-tomato mixture before adding cream.

Enjoy this creamy, flavorful North Indian delicacy! 😊