Butter Chicken Masala - A Heavenly Recipe

Butter Chicken Masala, also known as Murgh Makhani, is a beloved Indian dish that has won hearts worldwide.

Its creamy, rich, and tomato-based gravy combined with tender chicken makes it a must-try for food enthusiasts. In this culinary journey, we’ll guide you through the steps of creating this culinary masterpiece at home.

Ingredients You'll Need:

500 grams of boneless chicken, cut into bite-sized pieces
1 cup of thick tomato puree
1/2 cup of fresh cream
2 tablespoons of butter
1 tablespoon of oil
1 large onion, finely chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, slit
1 teaspoon of red chili powder
1 teaspoon of garam masala
1/2 teaspoon of turmeric powder
Salt to taste
A handful of fresh coriander leaves, chopped

Instructions:

Marinate the Chicken: In a bowl, mix the chicken pieces with a pinch of salt, turmeric powder, and red chili powder. Allow it to marinate for at least 30 minutes.
Sauté the Chicken: Heat oil in a pan and sauté the marinated chicken until it turns golden brown. Set it aside.
Prepare the Gravy: In the same pan, add a tablespoon of butter. Sauté the chopped onions, ginger, and garlic until they become soft and translucent.
Blend the Magic: Add the tomato puree to the pan and cook until the oil starts to separate from the gravy. This step is crucial for the rich flavor of the Butter Chicken.
Add Spices: Stir in the garam masala, green chilies, and salt. Cook for a few minutes.
Creamy Finish: Reduce the heat and add fresh cream, stirring gently. Let the gravy simmer for a few more minutes until it thickens.
Mix Chicken In: Now, add the sautéed chicken pieces to the gravy. Simmer on low heat for 10-15 minutes, allowing the chicken to absorb all the delightful flavors.
The Butter Magic: Finish by adding a tablespoon of butter and a sprinkle of fresh coriander leaves.

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Your homemade Butter Chicken Masala is ready to be served! Pair it with warm naan or fragrant rice for a delightful meal that will transport your taste buds to India.