Butter Chicken

Ingredients:

• 500g boneless chicken, cut into cubes
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1/2 cup fresh cream
• 1/4 cup yogurt
• 2 teaspoons ginger-garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Marinate the Chicken: In a large bowl, mix the chicken pieces with yogurt, 1 teaspoon of red chili powder, 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, and salt. Cover the bowl and let the chicken marinate for at least 30 minutes, preferably overnight in the refrigerator for deeper flavor.
2. Cook the Chicken: Heat 1 tablespoon of oil in a large pan over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides. This should take about 5-7 minutes. Remove the chicken from the pan and set it aside.
3. Sauté Onions: In the same pan, add 2 tablespoons of butter. Once the butter has melted, add the chopped onions. Sauté until the onions turn golden brown. This step is crucial as it adds depth to the flavor of the dish.
4. Add Ginger-Garlic Paste: Add the ginger-garlic paste to the pan and sauté for another 2-3 minutes until the raw smell disappears.
5. Add Tomato Puree: Pour the tomato puree into the pan and cook for about 10 minutes until the oil begins to separate from the mixture. Stir occasionally to prevent the sauce from sticking to the pan.
6. Add Spices: Add the remaining red chili powder, cumin powder, and a pinch of salt. Cook for another 2-3 minutes until the spices are well incorporated into the sauce.
7. Add Chicken Back to Pan: Return the cooked chicken pieces to the pan. Stir well to coat the chicken evenly with the sauce. Cook for 5-7 minutes, allowing the flavors to meld together.
8. Add Cream and Butter: Lower the heat and stir in the fresh cream. Add 1 more tablespoon of butter for extra richness. Let the curry simmer for another 5 minutes on low heat. If the sauce is too thick, you can add a little water to reach your desired consistency.
9. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
10. Optional Step: For a smoky flavor, you can use the "dhungar" method. Heat a small piece of charcoal until red hot, place it in a small bowl, and add a few drops of ghee. Place the bowl in the pan with the butter chicken, cover immediately, and let it sit for a few minutes. Remove the bowl before serving.

Notes:

Butter Chicken is best enjoyed fresh, but it can also be refrigerated for up to 2 days. When reheating, add a splash of water or cream to bring back its creamy consistency. Adjust the spice level according to your preference by adding more or less chili powder.

About This Dish:

Butter Chicken, also known as "Murgh Makhani," is a rich and creamy curry that's a staple of Indian cuisine. The tender chicken, marinated in a blend of spices and yogurt, is cooked in a buttery tomato sauce that's full of flavor. This dish is perfect for special occasions or a hearty meal with family and friends.

Nutrition Information:

Nutrient	Amount per Serving
Calories	600 kcal
Fat	40g
Carbohydrates	25g
Protein	35g

User Reviews:

Amit Verma: "A delicious and authentic recipe! My family loved it."

Sara Khan: "So rich and flavorful! The perfect comfort food."