butter-chicken
Next Dish: Shorshe Ilish
Butter Chicken, also known as Murgh Makhani, is a popular dish originating from the Indian subcontinent. It consists of chicken marinated in a mixture of yogurt and spices, which is then cooked in a tomato-based sauce with additional spices and butter. Cream is often used in the sauce to create a rich, velvety texture. The dish is typically served with naan, roti, or rice.
Recipe
Ingredients:
500g boneless chicken
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons turmeric powder
2 teaspoons garam masala
2 teaspoons red chili powder
Salt to taste
3 tablespoons butter
1 large onion, finely chopped
2 teaspoons garlic paste
2 teaspoons ginger paste
2 cups tomato puree
1 tablespoon sugar
1 cup cream
Fresh coriander for garnish
Instructions:
Marinate the chicken with yogurt, lemon juice, turmeric powder, garam masala, red chili powder, and salt. Let it sit for at least 1 hour.
In a pan, melt the butter and add the finely chopped onion, garlic paste, and ginger paste. Saute until the onions turn golden brown.
Add the marinated chicken to the pan and cook until all sides are well browned.
Add the tomato puree and sugar to the pan, stir well and let it simmer for about 20 minutes or until the chicken is fully cooked.
Stir in the cream and let it simmer for another 5 minutes.
Garnish with fresh coriander before serving. Serve hot with naan or rice.