Butter Chicken (Murgh Makhani) is one of the most recognizable recipes of Indian cuisine in the world. Pieces of chicken marinated in yogurt and spices are grilled or fried, and then cooked in a creamy tomato-butter sauce. The sauce is characterized by its intense orange color from spices such as turmeric and paprika, and its creamy consistency comes from butter and cream. This dish is less spicy than other Indian curries, making it an ideal introduction to Indian cuisine.
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Cut the chicken into cubes and marinate in yogurt with spices (garam masala, turmeric, paprika) for at least 30 minutes.
In a pan, heat the butter and sauté the chopped onion until translucent.
Add garlic and ginger, sauté for 2 minutes.
Add the blended tomatoes and cook for 15 minutes over low heat.
In a separate pan, fry the marinated chicken until golden.
Combine the chicken with the sauce, add the cream, and cook for another 10 minutes.
Butter Chicken was accidentally created in the 1950s by restaurant owners in Delhi who wanted to use up leftover chicken.
It is best to serve Butter Chicken with fresh naan or basmati rice. Use elegant plates and garnish the dish with fresh cilantro and lime slices. Serve hot to bring out the full flavor.
Store leftover Butter Chicken in an airtight container in the refrigerator, where it can stay fresh for 3-4 days. You can also freeze the dish for up to 3 months. It’s best to reheat it in a pot over low heat to avoid burning.
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Polecam posypać świeżą pietruszką lub kolendrą przed podaniem - pięknie wygląda i smakuje.
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