Seweryn Dominsky
Tempting Butter Chicken: A Rich and Creamy North Indian Delight
Butter Chicken, also known as Murgh Makhani, is a beloved Indian dish that tantalizes taste buds with its rich and creamy tomato-based sauce. This delectable curry features tender chunks of chicken cooked in a spiced, creamy gravy that’s bursting with flavor. Perfectly paired with naan or rice, Butter Chicken is a crowd-pleaser that’s sure to impress.
Ingredients###
For the Marinade:
– 500 grams of boneless chicken, cut into bite-sized pieces
– 1 cup plain yogurt
– 1 tablespoon ginger-garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1 tablespoon lemon juice
– Salt to taste
For the Gravy:
– 3 tablespoons butter
– 1 large onion, finely chopped
– 2 cups tomato puree
– 1 tablespoon ginger-garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– 1/2 cup heavy cream
– 1/4 cup cashew paste (soak cashews in water and blend to a smooth paste)
– Fresh coriander leaves for garnish
– Salt to taste
Instructions###
1. Marinate the Chicken:
1. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.
2. Add the chicken pieces to the marinade and mix well to coat them evenly.
3. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for the best flavor.
2. Cook the Chicken:
1. Preheat the oven to 200°C (392°F) or heat a grill pan over medium-high heat.
2. Arrange the marinated chicken pieces on a baking sheet or grill pan.
3. Cook the chicken for about 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Set aside.
3. Prepare the Gravy:
1. In a large saucepan, heat butter over medium heat.
2. Add the finely chopped onions and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Add the tomato puree, red chili powder, and salt. Cook for about 10 minutes until the oil starts to separate from the sauce.
5. Stir in the cashew paste and garam masala. Cook for another 5 minutes, allowing the flavors to meld together.
4. Combine and Finish:
1. Add the cooked chicken pieces to the gravy and mix well to coat them with the sauce.
2. Reduce the heat to low and stir in the heavy cream.
3. Simmer the Butter Chicken for another 10 minutes, allowing the flavors to meld and the sauce to thicken.
5. Serve:
1. Garnish with fresh coriander leaves.
2. Serve hot with naan, roti, or steamed rice.
Enjoy this tempting Butter Chicken that promises to be a creamy, flavorful North Indian delight perfect for any occasion!
