Sure, here is a recipe for Butter Chicken, a popular North Indian dish, along with an image.
## Butter Chicken (Murgh Makhani)
Butter Chicken, or Murgh Makhani, is a rich, creamy, and mildly spiced curry made with tender pieces of chicken cooked in a luscious tomato-based gravy infused with butter, cream, and aromatic spices. It’s a true crowd-pleaser!
**Yields:** 4-6 servings
**Prep time:** 20 minutes (plus 30 minutes marination)
**Cook time:** 40-50 minutes
### Ingredients:
**For the Chicken Marinade:**
* 1 lb (about 450g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
* 1/2 cup plain yogurt
* 1 tablespoon ginger-garlic paste
* 1 teaspoon red chili powder (adjust to your spice preference)
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon garam masala
* 1 teaspoon salt
**For the Gravy:**
* 2 tablespoons ghee or unsalted butter
* 1 large onion, finely chopped
* 1 tablespoon ginger-garlic paste
* 1 teaspoon cumin seeds
* 1 teaspoon coriander powder
* 1/2 teaspoon turmeric powder
* 1 teaspoon red chili powder (adjust to your spice preference)
* 1/2 teaspoon garam masala
* 1/4 teaspoon kasoori methi (dried fenugreek leaves), crushed (optional, but highly recommended)
* 1 (28 ounce) can crushed tomatoes or tomato puree
* 1/2 cup water (or chicken broth)
* 1/4 cup heavy cream
* 1 tablespoon honey or sugar (to balance the tanginess of tomatoes)
* 1 tablespoon unsalted butter (for finishing)
* Salt to taste
* Fresh cilantro, chopped, for garnish
### Instructions:
**1. Marinate the Chicken:**
* In a medium bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
* Mix well, ensuring each piece of chicken is coated.
* Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
**2. Cook the Chicken:**
* You can either grill, pan-fry, or bake the marinated chicken until it’s cooked through and lightly charred.
* **Pan-fry:** Heat 1 tablespoon of oil or ghee in a skillet over medium-high heat. Cook chicken in batches until browned and cooked through. Set aside.
* **Grill/Broil:** Thread chicken onto skewers and grill or broil until cooked.
* **Bake:** Preheat oven to 400°F (200°C). Spread chicken on a baking sheet and bake for 15-20 minutes, or until cooked.
**3. Prepare the Gravy:**
* In a large pot or Dutch oven, heat the ghee or 2 tablespoons of butter over medium heat.
* Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes.
* Add the ginger-garlic paste and cook for another minute until fragrant.
* Add the cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala. Stir and cook for 30 seconds until the spices are fragrant.
* Pour in the crushed tomatoes and stir well. Cook for about 5-7 minutes, allowing the tomatoes to cook down slightly.
* Add the water (or chicken broth) and bring to a simmer.
* If using, crush the kasoori methi between your palms and add it to the gravy. Stir well.
* Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the gravy has thickened and the flavors have melded.
**4. Blend the Gravy (Optional, for a smoother texture):**
* For a super smooth gravy, you can carefully transfer the cooked gravy to a blender (in batches if necessary) and blend until smooth. Alternatively, use an immersion blender. Be cautious as hot liquids can splash.
**5. Finish the Butter Chicken:**
* Return the blended gravy (if blended) to the pot.
* Add the cooked chicken pieces to the gravy.
* Stir in the heavy cream and honey or sugar.
* Add the final tablespoon of butter and stir until melted and incorporated.
* Simmer gently for another 5 minutes, allowing the chicken to absorb the flavors of the gravy. Do not boil after adding cream.
* Season with salt to taste.
**6. Serve:**
* Garnish with fresh chopped cilantro.
* Serve hot with naan, roti, or steamed basmati rice.
—
## Image of Butter Chicken: