Indian Butter Chicken Recipe

Indian Butter Chicken Recipe

If you’re looking to dive into Indian cuisine, Butter Chicken is the perfect starting point.

This recipe breaks down the process into easy-to-follow steps, ensuring you can whip up this creamy, flavorful dish with confidence, even if you’re new to cooking.

Butter Chicken combines tender chicken pieces in a rich tomato-based sauce, spiced just right for a deliciously balanced meal.

I’ll guide you through marinating the chicken to infuse it with depth of flavor, cooking it to perfection, and then simmering it in a homemade sauce that’s both aromatic and satisfying.

Whether you’re cooking for yourself or looking to impress guests, this Butter Chicken recipe is your foolproof solution to a delightful meal that promises to be a crowd-pleaser.

What is Butter Chicken?

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that originated in the heart of Delhi, India.

It’s known for its creamy tomato sauce, infused with aromatic spices, and tender chicken pieces.

This dish is a staple in Indian cuisine and has won the hearts of food lovers worldwide for its delightful blend of flavors.

Serving Size

This recipe is designed to serve 4 people, making it perfect for a family dinner or a small gathering with friends.

Ingredients

To make this dish accessible for everyone, we’ll use ingredients that are commonly found in most supermarkets, with measurements in metric units, widely used in South Africa.

For the Chicken Marinade:

  • 500g boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon (5ml) salt
  • 1 teaspoon (5ml) red chili powder (adjust to taste)
  • 1 tablespoon (15ml) lemon juice
  • 1 cup (250ml) plain yogurt
  • 1½ tablespoons (22.5ml) ginger-garlic paste
  • 1 teaspoon (5ml) turmeric powder
  • 1 teaspoon (5ml) garam masala

For the Sauce:

  • 60g unsalted butter
  • 1 large onion, finely chopped
  • 1½ tablespoons (22.5ml) ginger-garlic paste
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) coriander powder
  • 1 teaspoon (5ml) garam masala
  • 1 can (400g) of tomato puree
  • 1 teaspoon (5ml) red chili powder (adjust to taste)
  • 1 teaspoon (5ml) sugar (to balance acidity)
  • 1 cup (250ml) fresh cream
  • Salt to taste
  • Fresh coriander (cilantro) for garnishing
  • Cooked basmati rice or naan bread, to serve

Optional:

  • Dried fenugreek leaves (Kasuri Methi) for an authentic flavor

Equipment Needed

  • Mixing bowl
  • Non-stick frying pan or skillet
  • Blender (if a smoother sauce is desired)
  • Measuring cups and spoons

Method

Step 1: Marinating the Chicken

  1. In a large mixing bowl, combine the chicken pieces with salt, red chili powder, lemon juice, yogurt, ginger-garlic paste, turmeric powder, and garam masala.
  2. Mix well until the chicken is evenly coated with the marinade.
  3. Cover and refrigerate for at least 1 hour, or overnight for best results, allowing the flavors to penetrate the chicken.

Step 2: Cooking the Chicken

  1. Heat a non-stick frying pan over medium heat.
  2. Add the marinated chicken pieces, spreading them out in a single layer.
  3. Cook for 5-7 minutes on each side, or until the chicken is cooked through and has a slight char on the outside.
  4. Remove from the pan and set aside.

Step 3: Preparing the Sauce

  1. In the same pan, melt the butter over medium heat.
  2. Add the chopped onions and sauté until they turn translucent and slightly golden.
  3. Add the ginger-garlic paste and sauté for another minute until fragrant.
  4. Stir in the ground cumin, coriander powder, garam masala, and red chili powder.
  5. Add the tomato puree and sugar, mixing well. Simmer for 10-15 minutes until the sauce thickens.
  6. If a smoother sauce is preferred, blend the mixture using a hand blender or transfer to a blender and puree until smooth.

Step 4: Bringing It All Together

  1. Return the sauce to the pan (if blended) and add the cooked chicken pieces.
  2. Simmer on low heat for 5-10 minutes, allowing the chicken to absorb the flavors.
  3. Stir in the fresh cream and adjust the seasoning with salt.
  4. If using, crush the dried fenugreek leaves between your palms and sprinkle over the dish for an authentic flavor.
  5. Garnish with chopped fresh coriander.

Step 5: Serving

Serve the butter chicken hot, accompanied by fragrant basmati rice or warm naan bread for a complete meal.

Tips for Success

  • Marination Time: For the best flavor, marinate the chicken overnight.
  • Creaminess: Adjust the amount of fresh cream to achieve your desired level of creaminess.
  • Spice Levels: Feel free to adjust the chili powder and garam masala according to your taste preferences.
  • Fenugreek Leaves: Though optional, fenugreek leaves add a distinctive flavor to the dish, highly recommended for authenticity.

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