Butter Chicken Curry: A Rich and Creamy Delight

Butter Chicken Curry, also known as Murgh Makhani, is a beloved dish in Indian cuisine. It features tender chicken pieces simmered in a rich, creamy tomato-based sauce infused with aromatic spices. This dish is perfect for special occasions or a cozy night in.

Ingredients:

• 1.5 lbs chicken breasts or thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste)
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) tomato puree
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Marinate the Chicken:
   • In a large bowl, combine the yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Add the chicken pieces and mix well to coat. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
2. Cook the Chicken:
   • In a large skillet or heavy-bottomed pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken pieces in batches, cooking until lightly browned on all sides. Remove the chicken from the pan and set aside.
3. Cook the Onions:
   • In the same pan, add the remaining tablespoon of vegetable oil. Add the chopped onions and cook until golden brown, about 10 minutes.
4. Add Garlic and Ginger:
   • Add the minced garlic and grated ginger to the onions and sauté for another 2 minutes until fragrant.
5. Prepare the Sauce:
   • Add the tomato puree to the pan and stir well. Let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the Cream and Butter:
   • Stir in the heavy cream and unsalted butter, cooking until the butter is melted and the sauce is smooth and creamy.
7. Simmer the Chicken:
   • Return the browned chicken pieces to the pan. Reduce the heat to low and let the chicken simmer in the sauce for about 20 minutes, or until the chicken is cooked through and tender.
8. Finish:
   • Stir in the chopped cilantro and adjust the seasoning with salt if necessary. Cook for another 2-3 minutes.
9. Serve:
   • Garnish with additional cilantro and serve hot with basmati rice, naan, or roti.

Serving Suggestions:

Butter Chicken Curry pairs wonderfully with steamed basmati rice, naan, or roti. Add a side of cucumber raita or a fresh green salad to complete the meal.

Conclusion:

Indulge in the rich and creamy flavors of Butter Chicken Curry. This dish is a favorite for its tender chicken pieces and aromatic, velvety sauce, making it a perfect choice for both special occasions and everyday meals.