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Butter Chicken Curry

Butter Chicken Curry

Butter Chicken Curry

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Butter chicken curry, also known as Murgh Makhani, is a popular Indian dish known for its rich and creamy tomato-based sauce. Tender pieces of chicken are cooked in a flavorful sauce made with aromatic spices, tomatoes, butter, and cream. This delicious and indulgent curry is best served with steamed basmati rice or naan bread for a satisfying meal.

INGREDIENTS

For the Marinade:

  • 1 pound (450 grams) boneless chicken, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • Salt, to taste

For the Butter Chicken Curry:

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 cup tomato puree
  • 1/2 cup heavy cream
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • Salt, to taste
  • Fresh cilantro, for garnish

INSTRUCTIONS

  1. In a bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, and salt to make the marinade. Add the chicken pieces and mix well to coat them with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour or overnight for best results.

  2. Heat butter and oil in a large skillet or pan over medium heat. Add the chopped onions and cook until they turn golden brown.

  3. Add ginger-garlic paste to the skillet and cook for a minute until fragrant.

  4. Add red chili powder, turmeric powder, ground cumin, and garam masala to the skillet. Stir well to combine the spices with the onion mixture.

  5. Add the marinated chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

  6. Pour in the tomato puree and stir well. Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the chicken is cooked through and tender.

  7. Stir in the heavy cream and dried fenugreek leaves (kasuri methi). Season with salt to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.

  8. Garnish with fresh cilantro and serve hot with steamed basmati rice or naan bread.

TIPS

  1. For a healthier version, you can substitute the heavy cream with plain Greek yogurt or coconut milk.
  2. Adjust the spiciness of the curry by increasing or reducing the amount of red chili powder according to your preference.
  3. If you prefer a smoother sauce, you can blend the tomato puree before adding it to the skillet.
  4. For a vegetarian option, you can substitute the chicken with paneer (Indian cottage cheese) or tofu.
  5. Add a splash of lemon juice before serving to enhance the flavors of the curry.
  6. Make a larger batch of the curry and freeze the leftovers for future meals.
  7. Experiment with different spices and herbs to customize the flavor of the butter chicken curry.
  8. Serve the curry with a side of raita (yogurt sauce) and pickles for a complete Indian meal experience.

NUTRITION VALUE

  • Calories: Approximately 400-450 calories per serving
  • Protein: Around 25-30 grams per serving
  • Carbohydrates: Approximately 10-15 grams per serving
  • Fat: Around 25-30 grams per serving

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