Butter Chicken Served With Basmati Rice

Download Image

Watch Video Jump to Recipe

Butter chicken, also known as murgh makhani, is a popular Indian dish consisting of tender chicken cooked in a creamy tomato-based sauce with aromatic spices such as garam masala, turmeric, and coriander. The dish originated in the Punjab region of India and has since become a staple in Indian cuisine worldwide.

To make butter chicken, chicken pieces are first marinated in a mixture of yogurt and spices for several hours, then cooked in a tandoor oven or on a grill. The chicken is then simmered in a rich, buttery tomato sauce made with onion, garlic, ginger, tomato paste, cream, and a blend of spices until the flavors have melded together and the chicken is tender and juicy.

The dish is typically served with basmati rice, a long-grain fragrant rice that is a staple in Indian cuisine. The rice is cooked with aromatic spices like cinnamon, cardamom, and bay leaves, which give it a warm and slightly sweet flavor.

Butter chicken is a rich and flavorful dish that is perfect for special occasions or as a comforting meal on a cozy night in.

Ingredients

Chicken marinade –1 1/2 kilo chicken tenderloins cut into bite pieces1/2 cup plain yogurt1 teaspoon ginger paste1/2 tablespoon garlic paste2 teaspoons turmeric2 teaspoons garam masala1 teaspoon ground cuminSqueeze of 1 lemonMix all together and leave to marinate for atleast 1 hour or for greater flavour, leave to marinate over night.

For The Sauce-

Olive oil2 tablespoon of ghee1 onion diced1 tablespoon of garlic paste1/2 tablespoon ginger paste1 tablespoon cumin2 tablespoon garam masala1 tablespoon coriander powder1/2 teaspoon red chilli powder-(optional)1/2 tablespoon turmeric1 tablespoon curry powder2 tablespoon tomato paste1 1/2 cup tomato passata2 cups of thickened cream2 tablespoon honeyChopped parsley for garnish

Steps

In a pot, cook the chicken half way ! It’s going to continue cooking in the sauce later . Remove and set aside.In the same pot melt the ghee and add the onions and cook till soft then add the garlic & ginger and cook for a min.Add all the spices & tomato paste and cook for about 3 minutes whilst stirring.Pour in the tomato passata and stir everything together breaking down the spice lumps.Bring the mixture to a simmer for about 5 minutes then Pour in the thickened cream and stir till combined well and sauce becomes orange. Add the chicken back in and leave to simmer for about 15-20 minutes till chicken is fully cooked through and the sauce is thick and bubbling . Mix in the honey. Garnish with parsley.serve with rice and naan bread.