Description
Quick Easy Homemade Butter Chicken Recipe promises rich, creamy, and deeply satisfying flavors. Crafting this iconic, mouth-watering delicacy in your very own kitchen is not only achievable but surprisingly straightforward. Originating from Delhi in the 1950s, Butter Chicken, or Murgh Makhani, quickly captured hearts with its tender chicken pieces simmered in a luscious tomato and butter-based sauce, subtly spiced and utterly irresistible. It’s the perfect harmony of sweet, tangy, and savory notes that makes it a beloved staple worldwide.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (or paprika for less heat)
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup cashews, soaked in warm water for 15 minutes (optional, for extra creaminess)
- 1 tablespoon sugar
- 1/2 teaspoon fenugreek leaves (kasoori methi), crushed
- Fresh cilantro, chopped, for garnish
Instructions
- In a large bowl, combine the chicken pieces, yogurt, lemon juice, ginger-garlic paste, garam masala, red chili powder, turmeric powder, and salt. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator for a more flavorful Indian butter chicken.
- Melt 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook in batches until browned on all sides. Remove the flavorful chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Stir in the crushed tomatoes. If using cashews, blend them with a little water until smooth, then add to the sauce. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld for a rich butter chicken.
- Return the cooked chicken to the skillet with the sauce. Stir in the heavy cream, sugar, and crushed fenugreek leaves. Cook for another 5-10 minutes, or until the chicken is cooked through and the sauce is heated through. This helps to enhance butter chicken flavor.
- Taste and adjust seasoning if necessary. Garnish with fresh cilantro. Serve this delicious butter chicken hot with basmati rice or naan bread. This easy flavorful butter chicken dish is sure to impress!
Notes
- For an even richer and more aromatic butter chicken, you can add a pinch of cardamom powder or a bay leaf to the sauce while simmering.
- Adjust the red chili powder to your preferred spice level. For a milder version, use paprika.
- Soaking cashews is optional but adds a wonderful creamy texture and richness to the sauce, making it a more palatable butter chicken.
- This recipe makes a fantastic homemade flavorful butter chicken.
- Leftover flavorful butter chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg