Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish featuring tender chicken thighs cooked in a flavorful tomato-based sauce. This Indian classic is perfect for a cozy dinner, offering a delightful blend of spices and a luscious, buttery finish. Now, let's dive into the ingredients you'll need to create this delicious dish.

INGREDIENTS

• Chicken Thighs (2 pounds): The main protein, offering tenderness and flavor.
• Butter (3 tablespoons): Adds richness and a buttery flavor to the dish.
• Onion (1, diced): Provides a sweet and savory base.
• Ginger (1 tablespoon, grated): Adds a fresh, zesty flavor.
• Garlic (5 cloves, minced): Enhances the overall taste with its pungent flavor.
• Cumin (1 teaspoon): Adds a warm, earthy note.
• Garam Masala (1 teaspoon + 2 teaspoons for marination): A blend of spices that gives the dish its signature flavor.
• Coriander (1 teaspoon): Adds a lemony, slightly sweet flavor.
• Chili Powder (½ teaspoon): Provides a mild heat.
• Turmeric (½ teaspoon): Adds color and a subtle earthy flavor.
• Cinnamon Stick (1): Infuses the dish with a warm, sweet aroma.
• Salt (¾ teaspoon, or to taste): Enhances all the flavors.
• Chicken Broth (¼ cup): Adds moisture and depth to the sauce.
• Crushed Tomatoes (14 ounces): Forms the base of the tomato sauce.
• Sugar (1 teaspoon): Balances the acidity of the tomatoes.
• Heavy Cream (1 cup): Makes the sauce creamy and rich.
• Lemon Juice (2 tablespoons): Adds a fresh, tangy flavor.
• Plain Yogurt (1 cup): Used for marinating the chicken, tenderizing it and adding flavor.

INSTRUCTIONS

Step 1:

Marinate the Chicken: Marinate the chicken in yogurt, lemon juice, and 2 teaspoons of garam masala for at least 30 minutes or overnight for best results.

Step 2:

Brown the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Brown the chicken in 1 tablespoon of olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from the pan and set aside.

Step 3:

Cook the Aromatics: Melt butter over medium heat, then cook the onions until tender. Add the ginger, garlic, and spices (cumin, garam masala, coriander, chili powder, turmeric, and cinnamon stick) and cook for 1 minute until fragrant.

Step 4:

Simmer the Sauce: Add the chicken broth, browned chicken, crushed tomatoes, and sugar. Simmer for 10 minutes until the sauce is slightly thickened.

Step 5:

Add the Cream: Stir in the heavy cream and cook for an additional 5-10 minutes. Discard the cinnamon stick before serving.

Step 6:

Serve: Garnish with fresh cilantro and serve over steamed rice. Enjoy the rich and creamy Butter Chicken!

Serving and Storage Tips

• Serve hot over steamed basmati rice or with warm naan bread for a traditional experience.
• Garnish with fresh cilantro and a squeeze of lemon for added freshness and flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of water or cream to maintain the sauce's consistency.

Helpful Notes

• For a richer flavor, let the chicken marinate overnight in the yogurt and spice mixture.
• Adjust the spice levels to your taste by adding more or less chili powder.
• Kasuri methi (dried fenugreek leaves) can be added for an authentic touch.
• "This dish is perfect for impressing guests with its complex flavors and rich, creamy sauce," says Chef Anjali.

Tips from Well-Known Chefs

• Chef Sanjeev Kapoor recommends using fresh, ripe tomatoes for the best sauce flavor.
• Chef Madhur Jaffrey suggests adding a pinch of sugar to balance the acidity of the tomatoes.
• Chef Vikas Khanna advises cooking the sauce slowly to develop deeper flavors.