Best Butter Chicken

Butter chicken or Makhan murg is one of the best Indian curry recipe that I have cooked, the creaminess and full of flavour is always making this dish, and one of my favourite curries. Simple and easy to make, ingredients are readily available in your local supermarket. The availability of fresh produce and authentic spices that make this dishes extraordinary delicious.

Butter chicken is best if marinade overnight with yogurt, fresh lemon juice and spices includes: garam masala, ground turmeric and ground cumin. Otherwise marinade at least 2-3 hours before cooking.

I used chicken pieces in this recipe, but you can use boneless chicken breast or chicken tights.

Butter chicken is best serve with naan bread, papadum, steam rice or cauliflower fried rice.

How to make butter chicken

Ingredients

• 1 kg chicken pieces
• 1 cup Greek yogurt
• 2 tablespoon lemon juice
• 1 tablespoon garam masala
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 3 tablespoon oil
• 1 medium onion chopped
• 3 gloves garlic minced
• 2 tablespoon grated ginger
• 1/2 cup tomato puree
• 1 cup water
• 1 chicken cube
• 1/4 cup butter
• 1 cup thickened cream

Step by step to cook butter chicken

• In a large bowl, combine all first 6 ingredients, rubbing the marinade into the chicken. Cover and refrigerate for overnight. Or marinate at least 2-3 hours if cooking the same day.
• Heat oil over medium heat in a large saucepan. Saute onion until slightly brown.
• Add garlic, ginger and cook until fragrant.
• Add the marinated chicken cover with lid, and cook for about 10 minutes stirring occasionally.
• Add tomato puree, water, chicken cubes and butter. Bring to boil at low heat for 10 minutes uncovered.
• Add the thickened cream and simmer for another 5-10 minutes until done.
• Seasoned with salt and pepper to taste.
• Garnish with chopped coriander and chopped chilies, if desired.
• Served with naan bread, cauliflower rice, steam rice or papadum.