Butter Chicken, or “Murgh Makhani,” is an iconic dish that represents the rich and diverse culinary traditions of India. Known for its creamy texture, vibrant orange hue, and bold flavors, it’s a favorite in Indian restaurants worldwide. But did you know you can recreate this beloved dish right at home? Follow this step-by-step guide to achieve restaurant-quality Butter Chicken that will leave everyone asking for seconds!

Ingredients You’ll Need

Before we dive into the process, gather these key ingredients:

• For the Chicken Marinade
  • 500g boneless chicken (thighs preferred)
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Juice of half a lemon
  • Salt to taste
• For the Gravy
  • 3 medium tomatoes (pureed)
  • 1 large onion (finely chopped)
  • 2 tablespoons butter (unsalted)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • ½ cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Step 1: Marinate the Chicken

Marination is the key to juicy and flavorful chicken.

1. In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt.
2. Add the chicken pieces, ensuring they’re well coated.
3. Cover the bowl and let it marinate for at least 2 hours, or preferably overnight in the refrigerator.

Step 2: Cook the Chicken

Grilling or searing the chicken adds a smoky flavor to the dish.

1. Heat a grill pan or skillet and lightly oil it.
2. Cook the marinated chicken on medium heat until it’s charred and cooked through.
3. Remove from heat and set aside.

Step 3: Prepare the Gravy

This is where the magic happens—creating the rich, creamy base.

1. In a large pan, heat butter over medium heat.
2. Add cumin seeds and let them splutter.
3. Toss in the chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and cook until the raw aroma disappears.
5. Stir in the tomato puree, red chili powder, and salt. Cook for 8-10 minutes, stirring occasionally, until the oil separates.

Step 4: Blend for a Smooth Gravy

To achieve that silky texture, blend the gravy.

1. Allow the mixture to cool slightly and transfer it to a blender.
2. Blend until smooth, then strain it back into the pan for an extra velvety consistency.

Step 5: Bring It All Together

Combine the cooked chicken and gravy for the final touch.

1. Add the grilled chicken to the gravy.
2. Stir in garam masala, kasuri methi, and heavy cream.
3. Simmer for 5-7 minutes, letting the flavors meld beautifully.

Step 6: Garnish and Serve

Butter Chicken is best enjoyed fresh and hot.

1. Garnish with a swirl of cream and fresh cilantro leaves.
2. Serve with warm naan, roti, or steamed basmati rice.

Tips for Perfect Butter Chicken

1. Use Thighs for Juiciness: Chicken thighs retain moisture better than breast pieces.
2. Marinate Longer: The longer the marination, the deeper the flavor.
3. Balance the Heat: Adjust red chili powder to your spice tolerance.
4. Don’t Skip Kasuri Methi: This adds the signature flavor to Butter Chicken.
5. Go Heavy on Butter: After all, it’s called Butter Chicken for a reason!

Conclusion

Making Butter Chicken at home may sound intimidating, but with this guide, it’s a straightforward and rewarding process. The secret lies in the perfect balance of spices, the richness of cream, and the smoky char of the chicken. Whether you’re hosting a dinner party or simply craving a comforting meal, this Butter Chicken recipe is bound to impress.

Give it a try, and bring the magic of Madhuban Indian Cuisine into your own kitchen!