Butter chicken, also known as murgh makhani, is one of the most popular dishes in Indian cuisine worldwide. It originated in Delhi in the 1950s and quickly won the hearts of food lovers. Juicy pieces of chicken in a creamy tomato sauce with butter and cream are the essence of Indian comfort food. The characteristic orange color of the sauce comes from spices - turmeric, paprika, and garam masala. The dish is mild and creamy, perfect for those starting their journey into Indian cooking. Traditionally served with basmati rice or naan bread.
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Cut the chicken into 4cm cubes. Mix with yogurt, half of the spices (garam masala, turmeric, paprika, chili) and salt.
Marinate the chicken for at least 1 hour, preferably overnight in the refrigerator.
Heat half of the butter in a large skillet. Fry the chicken in batches for 3-4 minutes until golden brown. Set aside.
In the same pot, melt the remaining butter. Sauté the chopped onion for 8 minutes until browned.
Add crushed garlic and grated ginger. Sauté for 2 minutes until fragrant.
Add the remaining spices (cumin, ground coriander) and sauté for a minute, stirring.
Pour in the passata, add sugar and salt. Cook for 15 minutes over low heat. You can blend until smooth.
Add the chicken and cream. Simmer for 10 minutes. Sprinkle with fresh cilantro and serve with basmati rice.
Butter chicken gained popularity worldwide due to its unique combination of flavors and creamy consistency, as well as its ease of preparation at home.
Serve butter chicken on a large plate alongside basmati rice and fresh naan bread. Garnish the dish with fresh cilantro and lime slices. Serve in warm dishes to keep the meal at the right temperature.
Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. You can also freeze the dish, where it will stay fresh for up to 3 months. Reheat in a saucepan over low heat, adding a little water or cream to slightly thin the sauce.
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