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Indian Restaurant Butter Chicken Recipe
Indian Restaurant-Style Butter Chicken Recipe
Butter Chicken, also known as Murgh Makhani, is a beloved Indian dish that has gained international fame. This restaurant-style recipe captures the rich, creamy, and mildly spiced flavors that make Butter Chicken a favorite in Indian cuisine.
Ingredients
For the Chicken Marinade:
- Chicken: 500g, boneless, skinless, cut into cubes
- Yogurt: 1/2 cup
- Lemon Juice: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, grated
- Garam Masala: 1 teaspoon
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Salt: to taste
For the Gravy:
- Butter: 3 tablespoons
- Onion: 1 large, finely chopped
- Tomatoes: 2 large, pureed
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, grated
- Tomato Paste: 2 tablespoons
- Heavy Cream: 1 cup
- Garam Masala: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Ground Coriander: 2 teaspoons
- Red Chili Powder: 1 teaspoon
- Sugar: 1 tablespoon
- Salt: to taste
- Kasuri Methi (dried fenugreek leaves): 1 teaspoon
- Fresh Cilantro: for garnish
Instructions
1. Marinate the Chicken
- In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, red chili powder, turmeric powder, and salt.
- Add the chicken cubes, ensuring they are well-coated with the marinade.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best results.
2. Cook the Chicken
- Preheat your oven to 200°C (400°F).
- Place the marinated chicken pieces on a baking tray lined with aluminum foil.
- Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred. Alternatively, you can grill the chicken on high heat.
3. Prepare the Gravy
- Heat butter in a large pan over medium heat.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the minced garlic and grated ginger, cooking for another 2 minutes.
- Stir in the tomato puree and tomato paste. Cook until the oil starts to separate from the mixture.
- Add garam masala, ground cumin, ground coriander, red chili powder, and salt. Mix well and cook for another 5 minutes.
4. Combine Chicken and Gravy
- Add the baked chicken pieces to the gravy, stirring to coat them well.
- Pour in the heavy cream, mix well, and let it simmer on low heat for 10 minutes.
- Stir in the sugar and crushed kasuri methi. Adjust the seasoning if needed.
- Garnish with freshly chopped cilantro before serving.
Serving Suggestions
- With Naan or Roti: Butter Chicken pairs perfectly with warm, fluffy naan or roti.
- With Rice: Serve with steamed basmati rice or a fragrant pulao for a complete meal.
- Accompaniments: A side of cucumber raita and a fresh green salad complement the rich flavors of Butter Chicken.
Tips for Perfect Butter Chicken
- Marination: Marinate the chicken overnight for the best flavor.
- Tomatoes: Use ripe, red tomatoes for a naturally sweet and rich gravy.
- Cream: Heavy cream gives the dish its signature creamy texture. You can also use cashew paste for a dairy-free alternative.
- Kasuri Methi: This adds a unique flavor and aroma. Don’t skip it if you can find it.
Variations
- Cashew Butter Chicken: Blend a handful of soaked cashews with water to make a paste and add it to the gravy for extra creaminess.
- Spicy Butter Chicken: Increase the amount of red chili powder and add green chilies for a spicier version.
- Paneer Butter Masala: Substitute paneer (Indian cottage cheese) for chicken for a vegetarian option.