Irresistible Butter Chicken – A Flavorful Delight to Savor!

Butter Chicken – Murgh Makhani – Indulge in the delectable world of Butter Chicken – Murgh Makhani, a dish that promises to captivate your taste buds with its rich flavors and creamy texture. This popular Indian recipe is a perfect blend of succulent grilled chicken smothered in a luscious tomato and cashew-based sauce. With aromatic spices and a touch of sweetness, this dish has gained worldwide acclaim. Join me on a culinary journey and discover why this Butter Chicken recipe is a must-try for everyone!

Imagine this – it’s a cozy evening, and the enticing aroma of Butter Chicken fills the air. As the sizzling sound of marinated chicken hitting the grill reaches your ears, you know a treat awaits. This recipe has become a beloved staple in my household, especially for family gatherings or when I want to surprise my husband. Each bite takes us back to the first time we savored this dish in an Indian restaurant. Since then, we’ve recreated the magic in our own kitchen, making it a cherished tradition. Now, it’s time for you to create your own memorable moments with this tantalizing recipe!

Why This Amazing Butter Chicken Recipe Will Steal Your Heart?

• Authentic Flavors: This Butter Chicken recipe brings the authentic taste of Indian cuisine to your table. The blend of spices like garam masala, turmeric, and Kashmiri chili powder creates a symphony of flavors that will transport you to the streets of India.
• Tender Grilled Chicken: The chicken is marinated in a yogurt-based marinade that infuses it with tenderness and flavor. Once grilled to perfection, the chicken develops a delightful char, adding a smoky touch to the dish.
• Creamy Tomato and Cashew Sauce: The velvety sauce is the star of this recipe. Made with tomato puree, butter, and a luscious cashew paste, it offers a smooth and creamy texture that harmonizes beautifully with the spices.
• A Touch of Sweetness: The addition of honey adds a hint of sweetness, balancing the robust flavors and creating a perfect harmony on your palate.

Ingredients:

• 1.3 lb. (600 grams) Chicken breast, cut into chunks

For the marinade:

• ⅓ cup Yogurt
• ¾ teaspoon Turmeric powder
• 1 teaspoon Kashmiri Chili powder
• 1 teaspoon Garam masala
• 1 tablespoon Ginger-garlic paste or minced ginger and garlic
• 1 tablespoon Ghee or melted butter
• 1 teaspoon Salt

For the butter chicken sauce:

• 5 tablespoons (75 grams) Butter
• 1 teaspoon Ginger-garlic paste or minced ginger and garlic
• 1 teaspoon Kashmiri Chili powder or paprika powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• ½ cup Raw cashews, soaked in warm water for 15-20 minutes
• 1 cup Tomato puree (1 cup = 250 ml)
• 2 tablespoons Honey
• 2 tablespoons Kasuri methi (dried fenugreek leaves)
• 1 tablespoon Cream
• Salt to taste

Directions:

Begin by marinating the chicken. Combine the chicken chunks with yogurt, turmeric powder, Kashmiri chili powder, garam masala, ginger-garlic paste, ghee (or melted butter), and salt in a bowl. Mix well, cover with cling film, and refrigerate for 30-40 minutes or overnight if possible.

Skewer the marinated chicken on barbecue skewers and grill them either on a barbecue, stovetop, or in the oven on grill mode. Turn the pieces over halfway through to ensure even cooking. The chicken should have a slight char. Once grilled, set them aside for later.

Prepare the cashew paste by blending the pre-soaked cashews with a little water until a smooth paste forms. Set it aside.

In a heavy-bottomed pot, melt the butter on the stovetop. Add the ginger-garlic paste and sauté briefly. Then, add turmeric powder and Kashmiri chili powder. Stir well before pouring in the tomato puree.

Add any leftover marinade from the chicken, followed by kasuri methi leaves and garam masala powder.

Introduce the cashew paste and honey to the pot, and then turn off the heat.

Use a stick blender to blend all the ingredients together until a smooth sauce is formed. Season with salt to taste and let the sauce simmer for 3-4 minutes.

Add the grilled chicken pieces to the sauce, ensuring they are well-coated. Stir in a tablespoon of cream and simmer the butter chicken for an additional 5-6 minutes. Once cooked, turn off the heat.

Serve this tantalizing Butter Chicken hot with naan or basmati rice, and immerse yourself in the irresistible flavors.

Notes:

• To make this recipe spicier, adjust the amount of Kashmiri chili powder according to your preference.
• If you don’t have access to kasuri methi, you can substitute it with fresh fenugreek leaves or omit it altogether. However, kasuri methi adds a unique aroma to the dish.
• For a healthier version, you can use Greek yogurt instead of regular yogurt.
• If you prefer a milder flavor, reduce the amount of garam masala in the marinade and sauce.
• Make sure to monitor the grilling process to avoid overcooking the chicken. The goal is to achieve a tender and juicy texture.

In conclusion, Butter Chicken – Murgh Makhani is a recipe that promises to tantalize your taste buds with its irresistible flavors and creamy texture. Whether you’re a fan of Indian cuisine or simply seeking a dish that will impress your family and friends, this recipe is a winner. The combination of tender grilled chicken, aromatic spices, and a velvety tomato and cashew sauce creates a symphony of flavors that will transport you to culinary heaven. Make this dish a part of your culinary repertoire and experience the magic it brings to your table. So, gather your loved ones, savor the enticing aromas, and embark on a culinary journey that will leave you craving more. Get ready to fall in love with Butter Chicken – a true delight for the senses!

FAQ

Can I use bone-in chicken for this recipe?

Absolutely! You can use bone-in chicken instead of chicken breast. Adjust the cooking time accordingly to ensure the chicken is thoroughly cooked.

Can I substitute the cashews for another nut?

Yes, if you have allergies or prefer a different flavor, you can substitute cashews with almonds or macadamia nuts.

Can I make this recipe vegetarian?

Certainly! You can substitute the chicken with paneer (Indian cottage cheese) or tofu. Adjust the marinating time and cooking method accordingly.

Can I freeze the leftover butter chicken?

Yes, you can freeze the leftover butter chicken for up to three months. Thaw it in the refrigerator overnight and reheat it gently on the stovetop or in the microwave before serving.

Butter Chicken - Murgh Makhani

Sacrlett

Indulge in the delectable world of Butter Chicken - Murgh Makhani, a dish that promises to captivate your taste buds with its rich flavors and creamy texture. This popular Indian recipe is a perfect blend of succulent grilled chicken smothered in a luscious tomato and cashew-based sauce. With aromatic spices and a touch of sweetness, this dish has gained worldwide acclaim.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine Indian

Servings 4

Ingredients

  

• 1.3 lb. 600 grams Chicken breast, cut into chunks

For the marinade:

• ⅓ cup Yogurt
• ¾ teaspoon Turmeric powder
• 1 teaspoon Kashmiri Chili powder
• 1 teaspoon Garam masala
• 1 tablespoon Ginger-garlic paste or minced ginger and garlic
• 1 tablespoon Ghee or melted butter
• 1 teaspoon Salt

For the butter chicken sauce:

• 5 tablespoons 75 grams Butter
• 1 teaspoon Ginger-garlic paste or minced ginger and garlic
• 1 teaspoon Kashmiri Chili powder or paprika powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• ½ cup Raw cashews soaked in warm water for 15-20 minutes
• 1 cup Tomato puree 1 cup = 250 ml
• 2 tablespoons Honey
• 2 tablespoons Kasuri methi dried fenugreek leaves
• 1 tablespoon Cream
• Salt to taste

Instructions

 

• Begin by marinating the chicken. Combine the chicken chunks with yogurt, turmeric powder, Kashmiri chili powder, garam masala, ginger-garlic paste, ghee (or melted butter), and salt in a bowl. Mix well, cover with cling film, and refrigerate for 30-40 minutes or overnight if possible.
• Skewer the marinated chicken on barbecue skewers and grill them either on a barbecue, stovetop, or in the oven on grill mode. Turn the pieces over halfway through to ensure even cooking. The chicken should have a slight char. Once grilled, set them aside for later.
• Prepare the cashew paste by blending the pre-soaked cashews with a little water until a smooth paste forms. Set it aside.
• In a heavy-bottomed pot, melt the butter on the stovetop. Add the ginger-garlic paste and sauté briefly. Then, add turmeric powder and Kashmiri chili powder. Stir well before pouring in the tomato puree.
• Add any leftover marinade from the chicken, followed by kasuri methi leaves and garam masala powder.
• Introduce the cashew paste and honey to the pot, and then turn off the heat.
• Use a stick blender to blend all the ingredients together until a smooth sauce is formed. Season with salt to taste and let the sauce simmer for 3-4 minutes.
• Add the grilled chicken pieces to the sauce, ensuring they are well-coated. Stir in a tablespoon of cream and simmer the butter chicken for an additional 5-6 minutes. Once cooked, turn off the heat.
• Serve this tantalizing Butter Chicken hot with naan or basmati rice, and immerse yourself in the irresistible flavors.

Notes

To make this recipe spicier, adjust the amount of Kashmiri chili powder according to your preference.

If you don't have access to kasuri methi, you can substitute it with fresh fenugreek leaves or omit it altogether. However, kasuri methi adds a unique aroma to the dish.

For a healthier version, you can use Greek yogurt instead of regular yogurt.

If you prefer a milder flavor, reduce the amount of garam masala in the marinade and sauce.

Make sure to monitor the grilling process to avoid overcooking the chicken. The goal is to achieve a tender and juicy texture.

Keyword Butter Chicken - Murgh Makhani