Butter Chicken (Murgh Makhani)

Butter chicken is one of the greatest curries of all time. Since it is so popular, I don’t even think I need to explain this. And surprisingly, it’s not hard to make at home. As long as you have some courage to get a few ingredients from the Indian grocery store, you’ll definitely have one of the best butter chicken that you’ve ever had. I guarantee it!

BUTTER CHICKEN (4 servings)

Ingredients:

Marinade:

• 14 oz (400g) boneless, skinless chicken thighs (or breasts)
• Generous pinch of kosher salt
• Black pepper, to taste
• 1/2 tbsp garam masala
• 1/2 tbsp ground cumin
• 1/2 tbsp red chili powder
• 1 tbsp minced garlic
• 1/2 tbsp grated ginger
• 1/2 tbsp sugar
• 1/3 cup (80ml) plain yogurt

Butter Chicken Sauce:

• 1 large onion
• 3 tomatoes (450g)
• 1 oz (30g) roasted cashew nuts
• 1 tbsp neutral-tasting oil
• 10 tbsp (140g) unsalted butter, divided
• 1/2 tbsp sugar
• Generous pinch of kosher salt
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1 tbsp kashmiri chili powder (or paprika)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1/2 tbsp turmeric powder
• 2/3 cup (160ml) water
• 1 cup (240ml) heavy cream
• 1/2 tbsp chicken stock or chicken bouillon powder (or salt to taste)
• 1 tsp kasuri methi (dried fenugreek leaves)

To Serve:

• Heavy cream
• Basmati rice (or naan, bread, etc.)
• Kasuri methi (or cilantro)

Instructions:

PREP INGREDIENTS

1. Cut the chicken into bite-sized pieces. Put them in a bowl. Add the salt, black pepper, garam masala, ground cumin, red chili powder, garlic, ginger, sugar, and yogurt. Toss together. Cover and marinate in the fridge for at least 30 minutes or overnight.

2. Finely dice the onion. Roughly chop the tomatoes and cashew nuts.

COOK CHICKEN

1. In a large skillet (or pot), heat the oil (1 tbsp) over medium heat. Working in batches, sear the chicken for 3 to 4 minutes or until nice and charred. 

2. When the chicken is almost cooked through, remove from the pan and set aside.

MAKE BUTTER CHICKEN

1. Place the same pan over medium heat. Add 5 tablespoons of butter, along with the onion and cashew nuts. Saute for 2 minutes or until the onion is softened.

2. Add the tomatoes, sugar, and salt. Cook for 5 minutes or until the tomatoes have completely softened.

3. Add the garlic, ginger, kashmiri chili powder (or paprika), ground coriander, ground cumin, garam masala, and turmeric powder. Stir together for 2 minutes or until fragrant.

4. Add the water, heavy cream, and 5 tablespoons of butter. Simmer for 2 to 3 minutes. Transfer to a large mixing bowl. Using an immersion blender, blend until completely smooth.

5. Put it through a fine sieve and strain it in the same pan. Add the chicken with all the juices. Simmer for 3 to 4 minutes or until the chicken is cooked through.

6. Add the chicken stock (or chicken bouillon powder, salt to taste) and kasuri methi.

7. Garnish with a drizzle of heavy cream and kasuri methi (or cilantro). Serve with hot rice, naan, or bread. Enjoy~!

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