Indulge your senses in the rich, creamy delight of Murgh Makhani, also known as Indian Butter Chicken! This iconic dish, bursting with flavors and aromas, transports you straight to the vibrant streets of India with every bite. Imagine tender chicken marinated in a luscious yogurt blend, simmered to perfection in a velvety tomato sauce, and finished off with a swirl of heavy cream. Whether you're an experienced chef or a kitchen novice, this recipe promises to impress your family and friends, making it a must-try for your next dinner gathering. Ready to create a culinary masterpiece that will leave everyone asking for seconds? Let’s dive into this irresistible recipe!
Ingredients
- 1.5 lbs chicken, cut into pieces
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp cumin
- 1/2 cup butter
- 1 cup tomato puree
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Begin by marinating the chicken. In a large mixing bowl, combine the yogurt, ginger-garlic paste, garam masala, cumin, and salt. Mix well to form a marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
- After marination, heat a large skillet or pan over medium-high heat. Add 2 tablespoons of butter and allow it to melt.
- Once the butter is melted and sizzling, add the marinated chicken pieces to the pan. Cook the chicken for about 5-7 minutes, turning occasionally, until it is browned on all sides and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining butter (1/2 cup) and allow it to melt. Once melted, pour in the tomato puree. Cook the puree for about 10 minutes, stirring occasionally, until it thickens and the oil starts to separate from the sauce.
- Add the cooked chicken back into the pan with the tomato sauce. Stir well to combine, allowing the chicken to absorb the flavors of the sauce.
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine, and let the mixture simmer for an additional 10 minutes. This will create a rich and creamy sauce.
- Adjust the seasoning with salt to taste. If you prefer a slightly sweeter sauce, you can add a teaspoon of sugar at this point.
- Once the sauce is well combined and heated through, remove the pan from heat. Garnish with fresh cilantro before serving.
- Serve the Murgh Makhani hot with naan, rice, or your favorite Indian bread for a complete meal.
Tips
- Marinate for Maximum Flavor: For the best results, marinate the chicken overnight. This allows the spices to penetrate deeply, resulting in a more flavorful dish.
- Use Fresh Ingredients: Fresh ginger, garlic, and cilantro can elevate the dish's taste. Opt for fresh over powdered ingredients whenever possible.
- Control the Heat: When cooking the tomato puree, keep an eye on the heat. You want it to simmer gently so it thickens without burning.
- Adjust Creaminess: If you prefer a richer sauce, feel free to add more heavy cream. Conversely, you can reduce the cream for a lighter version.
- Serve with the Right Accompaniments: Murgh Makhani pairs beautifully with naan, basmati rice, or even a side of sautéed vegetables. Don’t forget to serve it with a side of chutney for an extra burst of flavor!
- Garnish Generously: Fresh cilantro not only adds a pop of color but also enhances the dish's freshness. Don’t skimp on the garnish!
- Leftover Magic: This dish tastes even better the next day! Store any leftovers in an airtight container in the fridge and reheat gently for a quick and delicious meal.
Nutrition Facts
Calories: 847kcal
Carbohydrates: 18g
Protein: 40g
Fat: 69g
Saturated Fat: 35g
Cholesterol: 245mg
