Butter Chicken, also known as Murgh Makhani, is a globally loved Indian dish celebrated for its rich, creamy tomato-based sauce and tender, flavorful chicken. This dish is a perfect balance of tangy tomatoes, aromatic spices, and the smooth richness of butter and cream. Traditionally, the chicken is marinated in a spiced yogurt mixture and then cooked in a luscious sauce made with butter, cream, and a blend of spices. Butter chicken is best enjoyed with naan or basmati rice, making it an irresistible comfort food for any occasion.

Ingredients:

-500 grams (1 lb) of boneless chicken thighs or breasts, cut into bite-sized pieces  

- 3 tablespoons butter (divided)  

- 1 tablespoon vegetable oil  

- 1 cup (240 ml) tomato purée (or canned tomatoes, blended smooth)  

- 1 medium onion, finely chopped  

- 3 garlic cloves, minced  

- 1-inch piece ginger, minced  

- 1/2 cup (120 ml) heavy cream  

- 1/4 cup plain yogurt  

- 1 tablespoon garam masala  

- 1 teaspoon cumin  

- 1 teaspoon ground coriander  

- 1/2 teaspoon turmeric powder  

- 1/2 teaspoon chili powder (adjust to taste)  

- 1/2 teaspoon fenugreek leaves (kasuri methi), crushed (optional but recommended)  

- Salt, to taste  

- Fresh cilantro (coriander) leaves for garnish  

For the Marinade:

- 1/2 cup plain yogurt  

- 1 tablespoon lemon juice  

- 1 tablespoon garam masala  

- 1 teaspoon cumin powder  

- 1 teaspoon chili powder (adjust to taste)  

- 1/2 teaspoon turmeric powder  

- 1/2 teaspoon salt  

Instructions:

1. Marinate the Chicken:

  - In a bowl, mix the yogurt, lemon juice, garam masala, cumin, chili powder, turmeric, and salt.  

  - Add the chicken pieces to this mixture, ensuring they are evenly coated.  

  - Cover and refrigerate for at least 1 hour, or preferably overnight, to let the flavors penetrate the chicken.

2.Cook the Chicken:  

  - Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet or pan over medium-high heat.  

  - Add the marinated chicken pieces and cook until they are browned on all sides (about 5-7 minutes).  

  - Remove the chicken from the pan and set aside.

3. Prepare the Sauce: 

  - In the same pan, add 1 tablespoon of butter and the chopped onions.  

  - Sauté the onions over medium heat until they are soft and golden brown (about 5 minutes).  

  - Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

4. Add the Spices and Tomatoes: 

  - Stir in the cumin, ground coriander, turmeric, chili powder, and garam masala, and cook for 1-2 minutes to toast the spices.  

  - Add the tomato purée and cook for 10-15 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate from the sauce.

5. Blend the Sauce (Optional):  

  - For a smoother sauce, transfer the mixture to a blender and blend until smooth, then return it to the pan.

6. Add Cream and Chicken: 

  - Stir in the heavy cream and yogurt, and bring the sauce to a gentle simmer.  

  - Add the cooked chicken pieces and any accumulated juices back into the sauce.  

  - Cook for another 10-15 minutes on low heat until the chicken is fully cooked and the flavors meld together.

7. Finish with Butter and Fenugreek: 

  - Stir in the remaining tablespoon of butter and the crushed fenugreek leaves (if using).  

8. Serve:  

  - Garnish with fresh cilantro leaves and serve hot with naan, roti, or basmati rice.

Notes: 

- Fenugreek Leaves (Kasuri Methi) add a distinctive flavor to butter chicken. If you can find them, they are highly recommended.  

- Adjust the spice level by adding more or less chili powder to your taste.  

- For a richer version, you can increase the amount of cream or add a dollop of butter before serving.

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Enjoy your creamy, flavorful Butter Chicken!