Butter chicken, also known as Murgh Makhani, is a popular Indian dish known for its rich, creamy, and flavorful sauce. This recipe will guide you through the steps to make this delicious dish at home.

Ingredients
For the Chicken Marinade:

500 grams boneless chicken (cut into bite-sized pieces)
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons ginger-garlic paste
1 teaspoon turmeric, red chilli and garam masala powder

3 tablespoons butter
2 tablespoons oil
1 large onion, finely chopped
2 teaspoons ginger-garlic paste
2-3 green chilies, slit lengthwise (optional)
4 large tomatoes, pureed

1 cup heavy cream
1/2 cup water
Salt to taste
Fresh cilantro for garnish
Kasuri methi (dried fenugreek leaves), crushed
Salt to taste
For the Butter Chicken Sauce:

Step-by-Step Instructions

Step 1: Marinate the Chicken

Get the marinade ready: Combine the yoghurt, lemon juice, ginger-garlic paste, red chilli powder, garam masala, turmeric powder, and salt in a big bowl. Mix thoroughly with a whisk.
Add the Chicken: Stir the marinade into the chicken pieces. Make sure the marinade coats each piece thoroughly.
Marinate: Place plastic wrap over the bowl and place it in the fridge for at least two hours. The chicken is best marinated overnight.

Step 2: Cook the Chicken

Preheat the Oven: Preheat your oven to 200°C (390°F).
Arrange the Chicken: Line a baking tray with aluminum foil and place the marinated chicken pieces on the tray.
Bake the Chicken: Bake the chicken in the preheated oven for 20-25 minutes, turning the pieces halfway through cooking to ensure they cook evenly. The chicken should be cooked through and slightly charred on the edges. Alternatively, you can grill the chicken on a stovetop grill pan.

Step 3: Prepare the Butter Chicken Sauce

Heat Butter and Oil: In a large pan or skillet, heat the butter and oil over medium heat.
Finely chop the onions and add them to the pan. Sauté the onions until they are golden brown. This should take about 8-10 minutes.
Add Ginger-Garlic Paste: Add the ginger-garlic paste and slit green chilies to the onions. Sauté for 2-3 minutes until the raw smell disappears.
Cook the Tomato Puree: Pour in the tomato puree and mix well. Cook the puree for about 10 minutes, stirring occasionally, until the oil separates from the mixture.

Add Spices: Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Stir well to combine and cook for another 5 minutes.
Add Water: Add the water to the pan, stirring to combine. Bring the mixture to a simmer.
Simmer the Sauce: Let the sauce simmer for 10-15 minutes on low heat. The sauce should thicken and the flavors should meld together.

Step 4: Combine Chicken with the Sauce

Add the Chicken: Add the cooked chicken pieces to the sauce. Stir to coat the chicken pieces in the sauce.
Add Cream: Pour in the heavy cream and mix well. Simmer the mixture for another 5-7 minutes until the chicken is heated through and the sauce reaches your desired consistency.
Adjust Seasoning: Taste the sauce and add salt as needed. You can also add sugar if you prefer a slightly sweeter sauce.

Step 5: Garnish and Serve

Add Kasuri Methi: Crush the dried fenugreek leaves between your palms and sprinkle them over the butter chicken. Stir to combine.

Garnish: Garnish the butter chicken with freshly chopped cilantro.
Serve: Serve the butter chicken hot with naan, roti, or steamed basmati rice.

Tips for Perfect Butter Chicken

Marination: Marinating the chicken for a longer period enhances the flavor and tenderness. Overnight marination is ideal.
Cooking the Chicken: For a smoky flavor, grill the chicken on a charcoal grill or in a tandoor if available.
Tomato Puree: Use fresh, ripe tomatoes for the puree. Alternatively, canned tomato puree can be used for convenience.
Cream: Use heavy cream for a rich and creamy texture. You can substitute it with cashew cream for a dairy-free version.
Spices: Adjust the level of spices according to your taste preference. The recipe can be made milder or spicier.
Fenugreek Leaves: Kasuri methi adds a unique flavor to the dish. If unavailable, you can omit it, but it is highly recommended for an authentic taste.
Variations and Additions
Paneer Butter Masala: Replace chicken with paneer (Indian cottage cheese) for a vegetarian version. Follow the same recipe, but cook the paneer for a shorter time.
Vegetable Butter Masala: Add a mix of vegetables such as bell peppers, peas, and potatoes instead of chicken for a wholesome vegetarian option.
Healthier Version: Use Greek yogurt instead of heavy cream for a lighter version of the sauce.
Spicy Version: Increase the amount of green chilies and red chili powder for a spicier dish.
Common Mistakes to Avoid
Overcooking Chicken: Ensure the chicken is cooked through but not overcooked, as it can become dry.
Burning Spices: Cook the spices on medium heat to avoid burning them, which can result in a bitter taste.
Too Much Cream: While the cream adds richness, too much can overpower the flavors. Add gradually and adjust to your taste.

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