Butter chicken, also known as murgh makhani, is a popular Pakistani dish that originated in the northern part of India. It is a creamy and flavorful curry made with tender pieces of chicken that have been marinated in yogurt and spices.
Here's a recipe for butter chicken:
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped (optional)
Instructions:
In a large bowl, mix together the chicken and yogurt until well coated. Cover and refrigerate for at least 1 hour, or up to 24 hours.
In a large skillet, heat the oil over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and ginger and cook for an additional minute.
Add the garam masala, turmeric, cumin, paprika, and cayenne pepper to the skillet and cook, stirring constantly, for 1-2 minutes or until fragrant.
Add the diced tomatoes and their juice to the skillet, stirring to combine. Bring the mixture to a simmer and cook for 10 minutes.
Use an immersion blender or transfer the tomato mixture to a blender and blend until smooth.
Return the tomato mixture to the skillet and stir in the heavy cream and butter. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
Add the marinated chicken to the skillet, along with any remaining marinade. Stir to combine and cook until the chicken is cooked through, about 10-12 minutes.
Season with salt and freshly ground black pepper, to taste. Serve hot, garnished with fresh cilantro leaves, if desired.
Enjoy your delicious butter chicken!