🍛 Butter Chicken Masala

Murgh Makhani, another name for Chicken Butter Masala, is a rich and creamy North Indian dish made with marinated chicken cooked in a delicious gravy made with tomatoes. It's known for its mildly spiced, buttery flavour and smooth texture, making it a favourite in Indian restaurants worldwide. Typically served with naan or basmati rice, this dish combines aromatic spices, cream, and butter for an indulgent, comforting meal that’s both satisfying and full of flavour

Ingredients

For the Chicken Marinade:

• 550g boneless chicken, cut into bite-sized chunks

• 1/2 cup plain yogurt

• 1 tbsp lemon juice

• 1.5 tsp turmeric powder

• 1.5 tsp red chili powder

• 2 tsp garam masala

• 2 tsp ground cumin

• 1.5 tsp salt (or to taste)

• 1.5 tbsp ginger-garlic paste

For the Gravy:

• 3 tbsp butter

• 1 tbsp oil

• 2 medium onions, finely chopped

• 1.5 tbsp ginger-garlic paste

• 3 medium tomatoes, pureed (or ~1.5 cups canned tomato puree)

• 1.5 tsp Kashmiri red chili powder (for mild heat + colour)

• 2 tsp garam masala

• 1 tsp ground cumin

• Salt to taste

• 1/2 cup fresh cream heavy cream

• 1.5 tbsp kasuri methi (dried fenugreek leaves), crushed

• Fresh coriander leaves for garnish

Instructions:-

1. Marinate the Chicken

1. In this step, you have to mix all the marinated ingredients in a bowl.

2. Add chicken pieces, coat well, and marinate at least 1 hour (or overnight in the fridge for best results).

2. Cook the Chicken

1. Heat a nonstick or grill pan with a touch of oil.

2. Cook the chicken pieces until charred and cooked through (about 8–10 minutes). Set aside.

3. Make the Masala (Gravy)

1. Heat oil and butter in a deep pan.

2. Sauté onions until golden brown (8–10 minutes).

3. Now add ginger-garlic paste, and cook for approximately 1.5 minutes until fragrant.

4. Add pureed tomatoes, chili powder, garam masala, cumin, and salt.

5. In this step, you have to cook over medium heat for 12 to 14 minutes, or until the oil separates from the masala.

6. Now you have to stir the cooked chicken and simmer it for 5 minutes.

7. Pour in the cream and kasuri methi, stir thoroughly, and simmer for an additional five to seven minutes over low heat.

4. Garnish & Serve

• Add a swirl of cream and sprinkle fresh coriander on top.

• Chicken butter masala is served hot with butter naan, rice, or roti.

🍗 Chicken Tips

1. Use boneless chicken thighs – it's better to use boneless chicken thighs, they're more tender and flavourful than breast.

2. Marinate well – put oil, spices, yogurt, and lemon juice and marinate for at least 1 hour

3. Grill or pan-fry chicken – Slightly char the chicken for that authentic smoky taste.

4. Don't overcook chicken – Cook just until tender; it will cook further in the sauce.

🍅 Gravy Tips

5. Cook tomatoes till oil separates – It removes raw flavour and deepens the taste.

6. Use Kashmiri red chili powder – Adds bright colour with mild heat.

7. Strain the tomato puree (optional but pro tip) – gives a silky-smooth gravy like restaurants.

🧈 Butter & Cream Tips

8. Use real butter, not margarine – It's the heart of butter chicken.

9. Add cream at the end – After turning off the heat, stir in cream for a rich flavour and smooth texture.

🌿 Flavour Enhancers

1. Crush kasuri methi (dried fenugreek leaves) between your palms before adding for aroma.

2. To balance the spices and lessen the acidity, add a pinch of sugar or honey.

3. Garam masala at the end – Add a pinch right before serving for a fresh aroma.