So, you’re eager to dive into the cooking, and I’m here to guide you through it with a delicious recipe for Butter Chicken.
If you’re anything like me when I first started out, the kitchen might seem like a daunting place, but fear not! I’ve got your back.
Butter Chicken is a fantastic dish to begin with because it’s bursting with flavor and surprisingly simple to make.
With just a handful of ingredients and some easy-to-follow steps, you’ll be whipping up a mouthwatering meal in no time.
So, let’s roll up our sleeves, gather our ingredients, and get ready to create something truly delicious together.
Trust me, once you’ve mastered this recipe, you’ll feel like a culinary pro in your own kitchen!
What is Butter Chicken?
Butter Chicken, also known as Murgh Makhani, is a rich, creamy dish that originates from the Indian subcontinent.
It is made with tender chicken pieces marinated in a blend of yoghurt and spices, then cooked in a buttery tomato-based sauce.
The dish is known for its mild spiciness and subtle tang, making it a favorite among people of all ages.
Ingredients
Before we start, let’s ensure we have all the necessary ingredients:
For the Marinade:
- 500g boneless chicken, cut into bite-sized pieces
- 200ml double cream yoghurt
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 1 tsp red chilli powder (adjust according to taste)
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
For the Sauce:
- 2 Tbsp butter
- 1 large onion, finely chopped
- 1 Tbsp ginger paste
- 1 Tbsp garlic paste
- 400g canned tomatoes, blended until smooth
- 1 tsp red chilli powder (adjust according to taste)
- 1 tsp garam masala
- 1 tsp turmeric powder
- 100ml fresh cream
- Salt to taste
- Fresh coriander for garnish
Equipment Needed
- A large mixing bowl
- A non-stick frying pan or skillet
- A blender or food processor
- Measuring spoons and cups
- A wooden spoon or spatula
Preparing the Marinade
Steps:
- Mixing the Ingredients: In your large mixing bowl, combine the yoghurt, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala, and salt.
- Adding the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well-coated.
- Marinating the Chicken: Cover the bowl and leave it in the refrigerator for at least 1 hour, though overnight is best for deeper flavor.
Cooking the Chicken
Steps:
- Preheating the Pan: Place your non-stick frying pan on medium heat and add a tablespoon of butter.
- Cooking the Chicken: Once the butter has melted, add the marinated chicken pieces. Cook until the chicken is golden brown on all sides.
- Setting Aside: Once cooked, remove the chicken from the pan and set it aside.
Preparing the Sauce
Steps:
- Sautéing Onions: In the same pan, add another tablespoon of butter. Add the chopped onions and sauté until they are soft and translucent.
- Adding Ginger and Garlic: Add the ginger and garlic paste to the onions, cooking until the raw smell disappears.
- Including Tomatoes and Spices: Add the blended tomatoes, red chilli powder, garam masala, and turmeric powder. Cook until the sauce thickens and the oil begins to separate.
- Combining Chicken and Sauce: Add the cooked chicken pieces to the sauce, ensuring they are well-coated. Simmer for about 10 minutes.
- Final Touches: Stir in the fresh cream and simmer for another 5 minutes. Adjust the seasoning as needed.
Serving
Garnish your Butter Chicken with fresh coriander leaves and serve it hot with basmati rice or naan bread.
The creamy sauce and tender chicken create a harmonious blend of flavors that’s bound to impress.
Now that we’ve walked through each step of making Butter Chicken, it’s your turn to give it a try.
This dish not only introduces you to the basics of Indian cooking but also teaches you how to balance flavors and spices.
Did this guide help you in making your first Butter Chicken? Share your experiences and any questions you might have in the comments below. Happy cooking!