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Authentic Butter Chicken Recipe (Chicken Makhani)

Butter Chicken, or Chicken Makhani as it is known in India, is a beloved dish that has garnered worldwide acclaim for its rich, creamy texture and beautifully balanced flavours. Originally hailing from the Punjab region, this dish has become a staple in Indian restaurants across the globe, but nothing compares to the satisfaction of making it in your own kitchen. In this article, we will guide you through an authentic Butter Chicken recipe that will impress both family and friends.

Ingredients

For the Chicken Marinade:

• 500g boneless chicken thighs (or breast), cut into bite-sized pieces
• 200g plain yoghurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Juice of half a lemon

For the Butter Chicken Sauce:

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2-3 green chillies, slit (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 400g canned tomatoes (or passata)
• 1 teaspoon red chilli powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon sugar
• 150ml double cream
• Salt to taste
• Fresh coriander, chopped for garnish
• Additional butter to serve (optional)

Preparation Steps

Step 1: Marinate the Chicken

Begin by marinating the chicken to infuse it with flavour and tenderness. In a bowl, combine the yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala, salt, and lemon juice. Mix well, then add the chicken pieces, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, ideally overnight for the best results.

Step 2: Cook the Chicken

In a large pan or kadhai, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken pieces, shaking off excess marinade. Cook for about 5-7 minutes, until the chicken is fully cooked and slightly charred. Remove from the pan and set aside.

Step 3: Prepare the Sauce

In the same pan, reduce the heat to medium and add the butter. Allow it to melt before adding the finely chopped onion. Sauté until the onion turns golden brown, about 5-6 minutes. Add the slit green chillies and ginger-garlic paste. Cook for an additional 2 minutes until aromatic.

Next, add the canned tomatoes, red chilli powder, garam masala, and sugar. Stir well and let the mixture simmer for about 10-15 minutes, allowing the flavours to meld and the sauce to thicken.

Step 4: Combine Chicken and Sauce

Once the sauce has thickened, reintroduce the cooked chicken to the pan. Stir to coat the chicken in the luscious sauce. Pour in the double cream, mixing until combined, and let it simmer for another 5 minutes. Adjust salt and spice levels according to your taste.

Step 5: Serve

Serve your Butter Chicken hot, garnished with fresh coriander and a dollop of extra butter if desired. It pairs beautifully with hot naan, steamed basmati rice, or jeera rice.

Tips for the Perfect Butter Chicken

1. Marinate Well: The longer you marinate the chicken, the more flavourful it will be. Overnight is ideal.
2. Quality Ingredients: Use good quality spices and fresh ingredients for the best flavour.
3. Adjust the Heat: Modify the number of green chillies and the amount of red chilli powder based on your preference for spice.
4. Cream Alternatives: For a lighter version, you can substitute the double cream with coconut cream or omit it altogether, although this will alter the creaminess of the dish.

Conclusion

Butter Chicken is a comforting and indulgent dish that represents the heart of Indian cuisine. With its harmonious blend of spices and creamy texture, it truly stands out as a favourite among many. Following this authentic recipe, you’ll be well on your way to creating a delicious Butter Chicken that transports you to the bustling streets of Punjab. Enjoy this culinary journey, and don’t forget to share it with loved ones!