Butter Chicken (Murgh Makhani) - A Creamy Indian Classic

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Butter Chicken (Murgh Makhani) - A Creamy Indian Classic

Butter Chicken, or Murgh Makhani, is a globally adored Indian curry, celebrated for its rich, creamy, and mildly spiced tomato-based sauce. Tender pieces of succulent chicken, traditionally marinated and grilled (or pan-fried for home cooking), are bathed in this luscious gravy, which is made velvety smooth with butter, cream, and often a hint of cashew nuts. It's a comforting, aromatic, and incredibly flavorful dish that beautifully balances tanginess, sweetness, and warmth. Perfect for a cozy meal, it is paired wonderfully with naan bread or basmati rice.

Preparation Time: 20 minutes + 30 minutes (marinating)

Cooking Time: 30-40 minutes

Total Time: Approximately 1 hour 20 minutes - 1 hour 30 minutes

Difficulty: Medium

Serve: 2

INGREDIENTS

For the Chicken Marinade

ü  300g (approx. 0.66 lb) Boneless, Skinless Chicken Thigh or Breast, cut into 1-inch (2.5 cm) cubes

ü  1/4 cup Plain Yogurt (原味優格)

ü  1 tsp Ginger-Garlic Paste (薑蒜醬)

ü  1/2 tsp Kashmiri Red Chili Powder (克什米爾紅辣椒粉) (for color, mild heat)

ü  1/4 tsp Turmeric Powder (薑黃粉)

ü  1/4 tsp Cumin Powder (孜然粉)

ü  1/4 tsp Garam Masala (印度綜合香料)

ü  1/4 tsp Salt (鹽)

For the Sauce:

ü  2 tbsp Unsalted Butter (無鹽奶油)

ü  1 tbsp Cooking Oil (植物油)

ü  1 small Onion (洋蔥) finely chopped.

ü  1 tsp Ginger-Garlic Paste (薑蒜醬)

ü  1/2 cup Tomato Puree (番茄泥) or 1 medium Tomato blended smooth.

ü  1/2 tsp Kashmiri Red Chili Powder

ü  1/4 tsp Turmeric Powder

ü  1/4 tsp Garam Masala

ü  1/4 tsp Sugar (糖) (or to taste, balances tang)

ü  1/4 cup Cashew Nuts (腰果), soaked in hot water for 15 minutes (optional, for creaminess)

ü  1/2 cup Hot Water or Chicken Stock (高湯)

ü  1/4 cup Heavy Cream (鮮奶油)

ü  1/2 tsp Kasuri Methi (乾葫蘆巴葉) (dried fenugreek leaves), crushed between palms

ü  Salt (鹽) to taste

For Garnish

ü  Fresh Cilantro (香菜), chopped.

ü  A swirl of Cream

Tools & Equipment

  • Large mixing bowl
  • Large skillet or non-stick pan (for chicken and sauce)
  • Blender or food processor (if blending fresh tomato/cashews)
  • Spatula or wooden spoon
  • Measuring cups and spoons

INSTRUCTIONS

Part 1: Marinate the Chicken (30 minutes)

  1. Cut Chicken: Cut the chicken into 1-inch (2.5 cm) cubes.
  2. Marinate: In a large mixing bowl, combine the chicken pieces with all the marinade ingredients: yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, cumin powder, garam masala, and salt.
  3. Mix Well: Mix thoroughly until all the chicken pieces are well coated.
  4. Refrigerate: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.

Part 2: Cook the Chicken (10-15 minutes)

  1. Sear Chicken: Heat 1 tbsp of cooking oil in a large skillet or non-stick pan over medium-high heat.
  2. Cook in Batches: Add the marinated chicken pieces to the hot pan in a single layer, ensuring not to overcrowd. Cook in batches if necessary.
  3. Brown: Cook for 5-7 minutes, turning occasionally, until the chicken is browned on all sides and mostly cooked through. It doesn't need to be fully cooked at this stage, as it will finish cooking in the sauce. Remove the chicken from the pan and set aside.

Part 3: Make the Butter Chicken Sauce (20-25 minutes)

  1. Sauté Aromatics: In the same pan (add a little more oil if needed), melt the 2 tbsp of butter over medium heat. Add finely chopped onion and sauté for 5-7 minutes until softened and translucent, not browned.
  2. Add Ginger-Garlic: Add 1 tsp of ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
  3. Add Spices: Reduce the heat to low. Add Kashmiri red chili powder, turmeric powder, and garam masala. Stir-fry for 30 seconds until fragrant. Be careful not to burn the spices.
  4. Add Tomato & Cashews: Stir in the tomato puree (or blended fresh tomato) and sugar. If using soaked cashews, add them now. Cook for 5-7 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate from the sides.
  5. Simmer: Pour in the hot water or chicken stock. Bring to a gentle simmer.
  6. Blend (Optional, for smoother sauce): For an extra smooth sauce, carefully transfer the entire mixture to a blender (along with the cashews, if used) and blend until completely smooth. Return the blended sauce to the pan.
  7. Add Chicken & Finish: Return the cooked chicken pieces to the sauce. Simmer for 5-7 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce.
  8. Stir in Cream & Kasuri Methi: Stir in the heavy cream. Crush the Kasuri Methi between your palms and add to the sauce. Stir well. Cook for another 2-3 minutes until heated through. Do not boil vigorously after adding cream.
  9. Taste and Adjust: Taste the sauce and adjust salt and sugar as needed.

Part 4: Serve

  1. Garnish with fresh chopped cilantro and a swirl of cream.
  2. Serve hot with naan bread, roti, or basmati rice.

Macros (Estimated per serving, highly variable based on ingredients and portion size)

v  Calories: 500-700 kcal

v  Protein: 30-40g

v  Carbohydrates: 20-40g

v  Fat: 35-50g (from butter, cream, cashews, chicken fat)

v  Sodium: Moderate (adjust salt to taste)

Tips and Variations

  • Marinating: The longer the chicken marinates, the more tender and flavorful it will be. Overnight marination is ideal if you have time.
  • Kashmiri Red Chili Powder: This spice gives Butter Chicken its characteristic vibrant red color without adding excessive heat. If you cannot find it, use a very mild paprika mixed with a tiny pinch of cayenne for color and a bit of warmth.
  • Kasuri Methi: These dried fenugreek leaves are crucial for the authentic flavor of Butter Chicken. Don't skip them if you can find them.
  • Smooth Sauce: For a restaurant-quality smooth sauce, blending it after cooking the base is key. A fine-mesh strainer can be used to push the sauce through for ultimate smoothness, but it's optional.
  • Chicken: While boneless chicken thighs are recommended for juiciness, chicken breast works well, too. You can also use cooked Tandoori chicken if you have access to it for an even more authentic flavor.
  • Vegan/Vegetarian: Substitute chicken with paneer, tofu, or chickpeas. Use coconut cream instead of dairy cream and vegetable stock instead of chicken stock.
  • Spice Level: Adjust chili powder and add a little fresh green chili if you prefer more heat.

FAQ

Q1- Why is my Butter Chicken sauce not very smooth?

A1: This is usually because the sauce wasn't blended thoroughly enough, or you skipped the blending step. For a super smooth sauce, blend it after simmering the tomato and spice base, and then strain it through a fine-mesh sieve back into the pan.

Q2- Can I prepare the sauce in advance?

A2: Absolutely! The sauce can be made a day or two in advance and stored in the refrigerator. Gently reheat it before adding the freshly cooked chicken and cream. This can save a lot of time on the day of serving.

Q3- What's the best way to serve Butter Chicken?

A3: Butter Chicken is traditionally served with Indian bread like naan, roti, or paratha, which are perfect for scooping up the creamy sauce. It's also excellent with fluffy basmati rice. A simple side salad can also complement the richness of the curry.

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