Butter Chicken with Naan

Introduction

Butter Chicken, also known as Chicken Makhani, is a creamy, flavorful Indian dish made with tender marinated chicken simmered in a rich tomato-based sauce. This mildly spiced curry is a worldwide favorite, perfect when served with naan or basmati rice. Its origins trace back to India, where chefs perfected this blend of smoky, buttery, and creamy flavors.

Ingredients

For the Chicken Marinade:

• 500g (1.1 lbs) boneless chicken (thighs or breasts)
• ¾ to 1 tbsp lemon juice
• ½ to ¾ tsp Kashmiri red chili powder (or paprika)
• ¼ to ⅓ tsp salt
• ⅓ cup Greek yogurt (hung curd)
• ¾ tbsp ginger garlic paste
• ¾ to 1 tsp garam masala
• ½ tsp cumin powder (optional)
• 1 tsp coriander powder (optional)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp oil

For the Sauce:

• 2-3 tbsp butter or ghee
• 600g (1.3 lbs) fresh tomatoes (or 1 cup canned tomato puree)
• 1½ cups sliced onions (optional, for balancing acidity)
• 28 cashews (or ⅓ cup heavy cream)
• ¾ tbsp ginger garlic paste
• 1-2 green chilies, slit (optional)
• 1½ tsp garam masala
• 1-2 tsp Kashmiri red chili powder
• ½ tsp cumin powder (optional)
• 1½ tsp coriander powder (optional)
• 1 tbsp kasuri methi
• 1 tsp sugar
• ½ cup heavy cream
• 1½ cups hot water (adjust as needed)

Instructions

1. Marinate the Chicken:

1. Pat dry the chicken pieces to remove excess moisture.
2. Mix lemon juice, chili powder, and salt with the chicken. Let it rest for 20 minutes.
3. Add yogurt, ginger garlic paste, garam masala, cumin, coriander, kasuri methi, and oil to the chicken. Mix well.
4. Marinate for a minimum of 30 minutes or overnight for the best flavor and tenderness.

2. Prepare the Sauce:

1. Heat butter in a pan. Add optional whole spices (like cinnamon, cardamom, and cloves) for extra aroma.
2. Add ginger garlic paste and chilies, sautéing until fragrant.
3. Add sliced onions (if using) and cook until golden. Blend onions with tomatoes, cashews, and water to a smooth puree.
4. Strain the puree into the pan for a silky sauce.

3. Cook the Chicken:

1. Grill or pan-fry the marinated chicken until lightly golden but not overcooked. Set aside.

4. Combine and Simmer:

1. Pour the puree into the pan. Add chili powder, garam masala, cumin, and coriander.
2. Simmer the sauce for 10-15 minutes, stirring often, until it thickens and the butter begins to separate.
3. Add the grilled chicken pieces and cook for another 7-10 minutes.
4. Stir in kasuri methi, sugar, and cream. Adjust the consistency with hot water if needed.

5. Garnish and Serve:

1. Garnish with chopped coriander and a drizzle of cream.
2. Serve hot with naan, paratha, or basmati rice.

Conclusion

Butter Chicken is a comforting, creamy dish that perfectly balances rich flavors with mild spices. Its velvety sauce, paired with tender grilled chicken, makes it a standout on any dinner table. Whether you’re hosting a dinner party or craving a restaurant-style dish at home, this recipe guarantees a flavorful and satisfying meal. Enjoy!

For more details, visit the full recipe

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