Butter Chicken, or Murgh Makhani, is one of India’s most beloved dishes, celebrated for its rich, creamy texture and tangy flavor. Originating from Delhi, this dish features tender chicken pieces cooked in a velvety tomato-based gravy, enriched with butter and cream. Its blend of aromatic spices and smooth, buttery sauce makes it a comforting and indulgent dish, perfect for pairing with naan or rice. Butter Chicken has gained worldwide popularity for its satisfying taste and luxurious mouthfeel.

Ingredients:

• For the Chicken Marinade:

  • 500g boneless chicken thighs, cut into pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste

• For the Sauce:

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 1 can (400g) crushed tomatoes or 2 cups fresh tomato puree
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 cup heavy cream
  • 2 tablespoons sugar (optional)
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
   • Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

2. Cook the Chicken:

   • Heat a grill pan or skillet over medium heat and lightly grease it.
   • Cook the marinated chicken pieces for about 4-5 minutes on each side until fully cooked and slightly charred. Set aside.

3. Prepare the Sauce:

   • In a large pan, heat butter and oil over medium heat.
   • Add the finely chopped onions and sauté until golden brown.
   • Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
   • Stir in the crushed tomatoes or tomato puree, ground coriander, ground cumin, red chili powder, garam masala, and salt.
   • Simmer the sauce for 10-15 minutes until it thickens and the flavors meld together.

4. Finish the Dish:

   • Add the cooked chicken pieces to the sauce and stir to coat them evenly.
   • Pour in the heavy cream and mix well. Simmer for another 5-10 minutes until the chicken is heated through and the sauce is creamy.
   • Adjust seasoning with salt and sugar if needed.
   • Garnish with fresh coriander leaves.

5. Serve:

   • Serve hot with naan, roti, or steamed rice.

Nutritional Information (per serving, approx. 250g):

• Calories: ~450-500 kcal
• Proteins: ~30-35g
• Carbs: ~15-20g
• Fiber: ~2-3g

Nutritional Summary:

Butter Chicken is a rich and indulgent dish that offers a good amount of protein from the chicken. The cream and butter contribute to its high calorie and fat content, making it a satisfying but calorie-dense option. It provides a moderate amount of carbohydrates, mostly from the sauce. The fiber content is relatively low, but the dish is flavorful and filling. It’s best enjoyed in moderation, especially if you’re watching your calorie intake