Rani’s Butter Chicken
Butter Chicken, or Murgh Makhani, is a creamy North Indian favorite that never goes out of style.
Tender chicken pieces simmer in a rich tomato-butter sauce infused with aromatic spices. Its velvety texture and mildly spiced flavor make it a crowd-pleaser for every occasion. It’s best enjoyed with warm naan or fragrant basmati rice for the ultimate comfort meal!
INGREDIENTS
- 1 lb boneless chicken thigh/breast
- 2 tsp ginger garlic paste
- 2 tsp chili (paprika) powder
- 2 tsp coriander powder
- 2 tsp of oil of choice (ghee is preferred for best taste and aroma)
- ½ tsp sugar
- ½ tsp cumin seeds
- ¼ tsp of garam masala (optional)
- Salt
- 1 small white onion, sliced
- 1 tbsp ginger garlic paste
- Kasoori Methi (dried coriander leaves available in Indian grocery stores)
- Cashew paste (10 cashews in half a cup of water)
- Tomato purée (two tomatoes)
- 1 tbsp tomato ketchup
- ½ cup heavy whipping cream
INSTRUCTIONS
- Cut chicken thigh/breast boneless pieces into cubes.
- Marinate chicken with the ginger garlic paste, chili powder, coriander power, and salt to taste. Let rest for 10 minutes.
- Make the tomato purée and cashew paste.
- Shallow fry chicken in 2 tablespoons of oil of choice (ghee is preferred for best taste and aroma).
- Remove chicken pieces.
- In the same oil add cumin seeds, onion slices, and ginger garlic paste.
- Once the onion gets soft, add 2 tbsp of water and mix well in medium flame
- Add paprika powder, coriander powder, Kasoori Methi, cashew paste, and tomato purée.
- Slow cook for 10-15 minutes. Cool it down and grind to a fine paste
- In another pan, add 2 tbsp of butter or ghee, the purée, sugar, tomato ketchup, and heavy whipped cream.
- Add chicken to the gravy and mix well.
- (Optional) Sprinkle garam masala.
- Cover and simmer for five minutes.
- Serve hot and enjoy with basmati rice/Indian naan.