how to make butter chicken

 Butter chicken, also known as Murgh Makhani, is a popular Indian dish known for its rich, creamy tomato-based sauce and tender pieces of chicken. Here's a basic recipe to make butter chicken at home:

        

BUTTER CHICKEN

Ingredients:

For the Marinade:

- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

- 1 cup plain yogurt

- 1 tablespoon ginger-garlic paste (made from equal parts ginger and garlic)

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- 1 teaspoon cumin powder

- Salt to taste

For the Sauce:

- 2 tablespoons butter or ghee

- 1 large onion, finely chopped

- 1 tablespoon ginger-garlic paste

- 1 can (14 oz) of tomato puree or 4-5 fresh tomatoes, pureed

- 1 teaspoon red chili powder (adjust to your spice preference)

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 cup heavy cream

- 1/4 cup cashew nuts, soaked in warm water

- 1/4 cup water

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Marinate the Chicken:

   - In a bowl, combine the chicken pieces with all the marinade ingredients (yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, and salt).

   - Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for best results.

2. Prepare the Cashew Paste:

   - Soak the cashew nuts in warm water for about 15 minutes.

   - Drain and blend them into a smooth paste. You can add a little water if needed.

3. Cook the Chicken:

   - Heat a large skillet or pan over medium-high heat and add 2 tablespoons of butter or ghee.

   - Add the marinated chicken pieces and cook until they are no longer pink in the center, about 8-10 minutes.

   - Remove the chicken from the pan and set it aside.

4. Prepare the Sauce:

   - In the same pan, add more butter if needed.

   - Add chopped onions and sauté until they become translucent.

   - Add ginger-garlic paste and cook for another 2 minutes.

   - Add the tomato puree, red chili powder, turmeric, garam masala, ground cumin, and ground coriander.

   - Cook the sauce for about 10-15 minutes, stirring occasionally, until the oil starts to separate from the sauce.

5. Finish the Dish:

   - Return the cooked chicken to the sauce and mix well.

   - Add the cashew paste and heavy cream. Stir to combine.

   - If the sauce is too thick, you can add a little water to reach your desired consistency.

   - Simmer for an additional 5-10 minutes.

6. Serve:

   - Garnish with fresh coriander leaves and serve your butter chicken hot, preferably with naan or rice.

Enjoy your homemade butter chicken!