Butter Chicken recipe. Indulge in Mouth-Watering flavours of Indian cuisine.

Looking for an Indian dish that's packed with flavour? Our Butter Chicken recipe is sure to satisfy! Try today the taste of India.

Butter chicken, also known as 'Murgh Makhani', is one of the most popular Indian dishes in the world. The dish is known for its rich, creamy texture and a perfect blend of spices that will tantalize your taste buds. It is a classic Indian dish with a unique blend of flavours, including ginger, garlic, tomato, and butter.

The recipe for butter chicken varies depending on the region and the chef. Still, there are a few key ingredients that remain constant. The dish is typically made with boneless chicken marinated in a mixture of yoghurt and spices, including garam masala, cumin, coriander, turmeric, and chilli powder. The chicken is then grilled or roasted in the oven until tender and juicy.

The creamy tomato sauce that gives butter chicken its signature flavour combines tomatoes, cream, butter, and spices. The tomatoes are cooked down until they are soft and tender, and then the cream, butter, and spices are added to create a rich and flavourful sauce.

To make a delicious butter chicken at home, here are some tips:

1. Marinate the chicken for at least 30 minutes to help tenderize it and infuse it with flavour.

2. Use boneless, skinless chicken thighs for the best texture and flavour. Chicken breast can also be used, but it tends to be drier.

3. You can slightly grill the chicken before adding it to the sauce for a deeper, smokier flavour. Reduce the simmering time accordingly.

4. Use fresh, ripe tomatoes for the sauce. Canned tomatoes can be used in a pinch but have a different flavour and texture.

5. Cook the sauce slowly to allow the flavours to meld together and the sauce to thicken.

6. For a creamier sauce, use heavy cream instead of half-and-half or milk.

Ingredients:

• 4 skinless chicken breasts cut into bite-sized pieces

• 1 tsp turmeric

• 1 tsp chilli powder

• 1 tsp garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• 4 chilli peppers

• 50g butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 2 tbsp tomato purée

• 400g can of chopped tomatoes

• 1 tsp sugar

• 1 tsp paprika

• 1 tsp salt

• 240ml Elmlea single cream

• 160g Hanini Yoghurt

• 250g melted butter

Method:

1. Mix the turmeric, chilli powder, garam masala, ground cumin, and coriander in a bowl.

2. Cut the chicken breasts into cubes and mix them with the spice blend above.

3. Melt 150g of butter in the microwave and pour over the chicken pieces.

4. Heat the butter in a large pan over medium heat. Add the chopped chilis and onion and cook until softened, then add the garlic and cook for another minute.

5. Add the tomato purée, chopped tomatoes, sugar, paprika, yoghurt and salt and bring to a simmer. Cook for around 20 minutes, stirring occasionally.

6. Add the chicken pieces and simmer for another 10-15 minutes or until the chicken is cooked.

7. Stir in the cream and simmer for a few more minutes until the sauce thickens.

8. Pour some additional cream over the butter chicken for extra creaminess, and top with coriander leaves.

9. Serve with rice and naan bread.