Butter chicken, or Murgh Makhani, is a classic North indian dish featuring tender chicken pieces in a rich, creamy tomato-based gravy. Its mildly spiced, buttery flavor makes it a favorite for both family meals and festive occasions.

Ingredients:

For the chicken Marinade:

· 500 grams boneless chicken, cut into bite-data-sized pieces

· 1/2 cup yogurt

· 1 tablespoon ginger-garlic paste

· 1 teaspoon red chili powder

· 1/2 teaspoon turmeric powder

· 1 teaspoon garam masala

· Salt, to taste

· 1 teaspoon lemon juice

For the Gravy:

· 3 tablespoons butter

· 1 tablespoon oil

· 1 large onion, finely chopped

· 2 teaspoons ginger-garlic paste

· 2-3 tomatoes, pureed

· 1 teaspoon red chili powder

· 1 teaspoon turmeric powder

· 1 teaspoon coriander powder

· 1 teaspoon garam masala

· 1/2 cup fresh cream

· 1/2 cup milk (optional, for extra creaminess)

· 1 tablespoon kasuri methi (dried fenugreek leaves)

· Salt, to taste

· Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Marinate the Chicken:
In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Add the chicken pieces, coat well, and let it marinate for at least 1–2 hours (overnight for best results).

2. Cook the Chicken:
Heat 1 tablespoon butter and a little oil in a pan. Add the marinated chicken pieces and cook on medium heat until lightly browned and almost cooked through. Remove and set aside.

3. Prepare the Gravy:
In the same pan, add remaining butter. Sauté the chopped onions until golden brown. Add ginger-garlic paste and sauté for 1–2 minutes until aromatic.

4. Add Tomatoes and Spices:
Pour in the tomato puree, red chili powder, turmeric, coriander powder, and salt. Cook on medium heat until the oil separates from the masala.

5. Combine chicken and Gravy:
Add the cooked chicken pieces to the gravy. Mix well. Pour in fresh cream and milk (if using) and simmer for 5–7 minutes until the chicken is tender and the flavors meld.

6. Finish the Dish:
Crush kasuri methi between your palms and sprinkle over the curry. Add garam masala and stir.

7. Garnish and Serve:
Garnish with chopped coriander leaves and a small knob of butter. Serve hot with naan, roti, or steamed rice.

Tips:

· For extra richness, add a little more cream before serving.

· Adjust chili powder for spiciness according to taste.

· Grilling or baking the chicken before adding to the gravy gives a smoky flavor reminiscent of restaurant-style butter chicken.

 

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