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Butter Chicken Recipe

 Butter chicken is a popular Indian dish featuring tender chicken pieces in a creamy tomato gravy. Here's a basic recipe, with some variations and tips:

Ingredients:

For the marinade:

1 kg boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup plain yogurt

1 tablespoon lemon juice

1 tablespoon ginger-garlic paste

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to your spice preference)

1/4 teaspoon ground cumin

1/4 teaspoon coriander powder

Salt to taste


For the gravy:

2 tablespoons ghee or vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 green chili, chopped (optional)

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon garam masala

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to your spice preference)

1 can (400ml) chopped tomatoes

1/2 cup heavy cream

1/4 cup cashew nuts, soaked in water for 30 minutes (optional)

Salt to taste

Fresh cilantro, chopped, for garnish

Instructions:

Marinate the chicken: In a bowl, combine all the marinade ingredients with the chicken pieces. Mix well and cover. Marinate for at least 30 minutes, or preferably overnight, in the refrigerator.

Cook the chicken: Heat ghee or oil in a large pan or Dutch oven over medium heat. Add the marinated chicken pieces and cook until golden brown on all sides. Remove from the pan and set aside.

Make the gravy: In the same pan, add the onions and cook until softened. Add the garlic, ginger, and green chili (if using) and cook for another minute.

Add the spices: Stir in the coriander, cumin, garam masala, turmeric, and red chili powder. Cook for 30 seconds, until fragrant.

Simmer the gravy: Add the chopped tomatoes, heavy cream, and cashew nuts (if using). Bring to a simmer and cook for 15-20 minutes, until the gravy thickens slightly.

Add the chicken back: Return the cooked chicken pieces to the pan and simmer for another 5-10 minutes, until heated through.

Season and garnish: Season with salt to taste and garnish with chopped cilantro.

Tips:


For a richer flavor, you can marinate the chicken in yogurt with tandoori masala instead of the individual spices listed above.

You can adjust the amount of red chili powder to your desired level of spiciness.

If you don't have cashew nuts, you can omit them or use another nut butter, like almond butter.

Serve butter chicken with rice or naan bread.

You can also add other vegetables to the gravy, such as bell peppers, peas, or spinach.

Variations:


Spicy butter chicken: Add a chopped green chili to the marinade and gravy for an extra kick.

Murg Makhani: This is a richer version of butter chicken made with butter instead of ghee and heavy cream.

Vegan butter chicken: Use plant-based yogurt and vegan cream for a dairy-free version. You can also replace the chicken with tofu or paneer.


Location: India

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