Butter Chicken
Recipe
First make the Butter chicken sauce (known as makhani gravy)
Key Ingredients
- Base: Tomato sauce, paste, or crushed ripe tomatoes combined with butter and heavy cream (or yogurt).
- Aromatics: Fresh garlic and ginger paste, onions.
- Spices: Garam masala, cumin, Kashmiri chili powder (or smoked paprika), and turmeric.
- Secret Touch: Crushed dried fenugreek leaves (kasuri methi) added at the end for authentic restaurant-style aroma.
How to Make Homemade Butter Chicken Sauce
- Sauté Aromatics: Melt 1 stick butter in a pan and cook 1 diced onion, 2 minced garlic cloves, and 1/2 inch grated ginger until soft.
- Bloom Spices: Stir in 1 tsp each of garam masala, cumin, paprika, and turmeric for about 30 seconds until fragrant.
- Simmer Tomatoes: Pour in 2 cups tomato sauce (or crushed tomatoes) and a splash of water, then simmer for 10 to 15 minutes.
- Blend (Optional): Blend the tomato mixture until completely smooth and silky for a true restaurant texture.
- Finish: Stir in 1/2 cup (or to taste) heavy cream and an extra knob of cold butter to add richness and shine, then mix in 1 tsp crushed kasuri methi. Cool and keep aside.
Next grill 1 lb chicken breast in oven. Cut into small bite size pieces. Add Butter Chicken Sauce, bring to a simmer! Enjoy with Naan or with hot steamed basmati rice.
