Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in the Punjab region. It is a creamy and aromatic curry made with marinated and grilled chicken pieces, cooked in a rich tomato-based sauce with butter, cream, and a blend of Indian spices. The chicken is typically marinated in yogurt and spices, grilled or roasted, and then simmered in the sauce, which is made with tomatoes, onions, garlic, ginger, and a combination of spices such as garam masala, cumin, coriander, and fenugreek. The dish is often served with naan, rice, or roti, and is known for its luscious texture and rich, savory flavors. Butter chicken is a beloved dish both in India and internationally, and is a favorite among those who enjoy Indian cuisine.

Certainly! Here’s a simplified recipe for making butter chicken at home:

Ingredients:

For marinating the chicken:

• 500g boneless chicken pieces, cut into cubes
• 1/2 cup yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp red chili powder
• 1/2 tsp turmeric
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp salt

For the butter chicken sauce:

• 3 tbsp butter
• 1 large onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 cup tomato puree
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp paprika (optional, for color)
• 1/2 cup heavy cream
• 1 tbsp sugar (optional, to balance flavors)
• Salt, to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. In a bowl, combine the chicken pieces with yogurt, ginger paste, garlic paste, red chili powder, turmeric, cumin powder, coriander powder, garam masala, and salt. Mix well and marinate for at least 1 hour, or overnight for best results.
2. Heat 2 tbsp of butter in a pan over medium heat. Add the chopped onions and sauté until golden brown.
3. Add the ginger paste and garlic paste to the pan and sauté for another minute.
4. Add the marinated chicken to the pan and cook until it is no longer pink.
5. Add the tomato puree, turmeric, red chili powder, cumin powder, coriander powder, garam masala, and paprika (if using) to the pan. Stir well and let it simmer for 5-7 minutes.
6. Add the heavy cream and sugar (if using) to the pan and simmer for another 5 minutes.
7. Stir in the remaining 1 tbsp of butter and let it melt into the sauce.
8. Taste the sauce and adjust the seasoning with salt, sugar, or spices as needed.
9. Garnish with chopped fresh cilantro and serve hot with naan, rice, or roti.

Enjoy your homemade butter chicken, a delicious and creamy Indian curry!