Butter chicken or Murgh Makhani as they called it India is a popular Indian dish that originated from the province of Punjab. This wonderful dish is made out of chicken cooked in a creamy sauce; butter chicken is usually served with naan, paratha, roti, and/or steamed basmati rice.
The first time I tried this dish was just recently and it was here in New Zealand, I remembered I always see this dish on restaurants and food courts and I see people really enjoy the sauce consuming it till its last drop by wiping it with their freshly baked roti and that’s what convinced to try one. Initially I thought it would be too spicy or hot as that’s who I see Indian dishes but I was wrong, it may have that spice but nowhere near to be hot and more surprisingly it is sweet and creamy.
800 g boneless chicken breast or thighs
4 tbsp butter
1 tbsp of turmeric
2 medium red onions, finely chopped
1 tsp garam masala
1 tsp caraway seeds
1 tsp ground cumin
1 tsp garlic paste
1 tsp ginger paste
1 cup yogurt
1 tsp chili powder
1 tbsp ground coriander
3 tbsp tomato paste
1 cup thick cream (room temperature)
sugar or sweetener of choice
1. In a large bowl combine turmeric, dash of salt, yogurt and chicken. Place in a covered container and marinate for at least 24 hours.
2. In a pan, heat 2 tablespoons of butter and sauté onions until golden brown
3. Add garlic, ginger paste and tomato paste and cook for 5 minutes.
4. Add butter and marinated chicken together with the marinade, stir and cook for 15 minutes.
5. Add garam masala, sugar (2 tbsp or according to sweetness you like you can add more later), chili powder, coriander, and cumin
6. Simmer on medium heat for 15 minutes
7. Pour in thick cream, mix well and season with salt.