Classic Indian Butter Chicken: A Creamy, Flavourful Delight

Here’s a simple recipe for Indian Butter Chicken (Murgh Makhani) that you can easily make at home:

Ingredients:

For the Chicken Marinade:

• 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon paprika or chili powder (adjust to taste)
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced or grated
• Salt to taste

For the Sauce:

• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced or grated
• 1 can (14 oz) tomato sauce or crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika or chili powder (adjust to taste)
• 1 tablespoon sugar (optional, adjust to taste)
• Salt to taste
• Fresh cilantro leaves for garnish (optional)

Instructions:

1. Marinate the Chicken:
   • In a large bowl, mix together yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, garam masala, paprika or chili powder, minced garlic, minced ginger, and salt.
   • Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
2. Cook the Chicken:
   • Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a baking sheet and bake for 20-25 minutes, or until cooked through and slightly charred. Alternatively, you can grill the chicken or cook it in a skillet over medium heat.
3. Prepare the Sauce:
   • In a large skillet, heat the butter and vegetable oil over medium heat.
   • Add the chopped onions and cook until they become translucent and golden brown, about 5-7 minutes.
   • Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
   • Stir in the tomato sauce or crushed tomatoes and cook for about 10 minutes, allowing the sauce to thicken and reduce slightly.
   • Add the garam masala, ground cumin, ground coriander, paprika or chili powder, sugar (if using), and salt. Stir well and let the sauce simmer for another 5 minutes.
   • Stir in the heavy cream and cook for another 5 minutes, until the sauce is creamy and well combined.
4. Combine Chicken and Sauce:
   • Add the cooked chicken pieces to the sauce and stir to coat them well. Simmer for another 5 minutes to allow the flavors to meld together.
5. Garnish and Serve:
   • Garnish with fresh cilantro leaves if desired.
   • Serve hot with steamed basmati rice, naan, or your favorite Indian bread.

Enjoy your homemade butter chicken!