Butter Chicken
Butter Chicken, also known as Murgh Makhani, is a beloved Indian dish featuring tender chicken simmered in a rich and creamy tomato sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs Chicken Breasts Diced into bite-sized pieces
- 2 tbsp Vegetable Oil For cooking
- 2 tbsp Butter Divided
- 1 cup Tomato Sauce or Passata For the sauce
- 1 cup Heavy Cream For creaminess
Spice Blend
- 1 tbsp Garam Masala For authentic flavor
- 1 tbsp Smoked Paprika For depth
- 1 tsp Turmeric
- 1 tsp Ground Cumin
- 1/2 tsp Chili Powder Optional, adjust for spice level
Aromatics
- 2 cloves Garlic Minced
- 1 inch Fresh Ginger Grated
Instructions
Preparation
- Heat the vegetable oil in a large, deep frying pan or Dutch oven over medium-high heat.
- Add 1 tablespoon of butter and let it melt and foam.
- Lay the diced chicken in a single layer in the pan.
- Lower the heat to medium and add the remaining tablespoon of butter to the empty side of the pan.
- Introduce the minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Avoid burning.
Cooking
- Sprinkle the garam masala, smoked paprika, turmeric, cumin, chili powder, and salt over the aromatics. Stir well to coat.
- Continue cooking for another minute to bloom the spices.
- Pour in the tomato sauce and scrape up any browned bits from the pan.
- Bring the sauce to a gentle simmer. Once bubbling, reduce heat to low, cover, and let simmer for 10 minutes.
- Uncover and stir in the heavy cream, simmering uncovered for another 2-3 minutes until slightly thickened.
- Taste and adjust salt if needed.
- Remove from heat and garnish with freshly chopped cilantro. Serve immediately.
Notes
To enhance flavor, marinate the chicken in yogurt and spices for a few hours before cooking. Adjust spice levels by omitting chili powder for milder dish. Use fresh ginger and garlic for best results.