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Butter Chicken
Created by: Howcan Team
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup unsalted butter
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 1/2 cups tomato puree
- 1 cup heavy cream
- 2 tbsp chopped fresh cilantro
Instructions
- In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, coriander, salt, and black pepper. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, and cook for another 2 minutes.
- Add the marinated chicken to the skillet and cook until browned on all sides, about 8 minutes.
- Stir in the tomato puree and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Stir in the heavy cream and simmer for an additional 10 minutes, until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped cilantro and serve with steamed rice or naan bread. Enjoy!
Butter chicken, also known as murgh makhani, is a popular Indian dish with a rich history. It originated in Delhi, India in the 1950s, when Kundan Lal Gujral, the founder of the famous restaurant Moti Mahal, decided to repurpose leftover tandoori chicken by simmering it in a creamy tomato sauce. This resulted in the creation of the iconic butter chicken, which quickly gained popularity and spread to Indian restaurants worldwide. The key to a delicious butter chicken lies in the perfect balance of spices, creamy texture, and tender chicken. Today, some of the best versions of this dish can be found in Delhi, where chefs continue to innovate and perfect the recipe. The essential ingredients for an authentic butter chicken include garam masala, fenugreek leaves, and of course, butter, which gives the dish its velvety richness. For a unique twist, some chefs also use cashew paste to enhance the creaminess of the sauce. Whether enjoyed with naan or rice, butter chicken remains a beloved classic in Indian cuisine.
50 min
4
380 calories
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