If you've ever wondered what the heart of Delhi tastes like, it's all wrapped up in a plate of buttery, creamy chicken goodness accompanied by fresh, zesty mint chutney.
Butter Chicken, or Murgh Makhani, is a staple dish that has won hearts worldwide with its rich, tomato-based gravy, tender marinated chicken, and that unmistakable balance of spices.
<h3>Butter Chicken Recipe</h3>
<b>Ingredients</b>
<b>For the Chicken Marinade</b>
500g chicken thighs or breasts, cut into chunks
1 cup yogurt
2 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp red chili powder (adjust to taste)
1 tsp turmeric powder
1 tsp garam masala
Salt, to taste
<b>For the Butter Chicken Sauce</b>
2 tbsp butter
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 1/2 cups tomato puree
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 cup heavy cream (or cashew cream for a dairy-free option)
2 tbsp honey or sugar (optional, to balance acidity)
Fresh coriander, for garnish
Salt and pepper, to taste
Slow Cooker Butter Chicken | sourdough naan bread + mint chutney
Video by Alexis Lee
<b>Instructions</b>
<b>Marinate the Chicken</b>
Mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt in a bowl. Add the chicken chunks, coating them well. Let it marinate for a minimum of 30 minutes, or refrigerate for 4-6 hours to enhance the flavors fully.
<b>Cook the Chicken</b>
Heat a skillet over medium-high heat and add a little butter or oil. Cook the marinated chicken until slightly charred and cooked through about 6-8 minutes. Set aside.
<b>Prepare the Sauce</b>
In the same pan, melt 2 tbsp butter. Sauté the chopped onions until they turn golden brown. Then, add the ginger-garlic paste and cook for an additional 2 minutes until aromatic.
Add red chili powder, tomato puree, garam masala, and turmeric. Cook until the sauce thickens and the oil starts separating from the edges, about 8-10 minutes.
Add the cream and stir well. Season with salt and honey/sugar if using. Allow the sauce to simmer gently for an additional 5 minutes, letting the flavors deepen and meld together.
<b>Combine and Serve</b>
Add the cooked chicken to the sauce, mixing well to coat. Let everything simmer for 5 minutes to blend flavors.
Garnish with fresh coriander and serve hot with naan, rice, or roti.
<h3>Mint Chutney Recipe</h3>
<b>Ingredients</b>
1 cup fresh mint leaves
1/2 cup fresh coriander leaves
1-2 green chilies, chopped (adjust to spice preference)
1/2 tsp cumin powder
1 tbsp lemon juice
Salt, to taste
2-3 tbsp yogurt or water (for a creamier texture)
<h3>Instructions</h3>
<b>Blend the Ingredients</b>
Add mint leaves, coriander leaves, green chilies, cumin powder, lemon juice, and salt in a blender. Blend until smooth, adding yogurt or water as needed to achieve desired consistency.
<b>Serve</b>
Serve the mint chutney as a side for Butter Chicken or as a dip with samosas, pakoras, or any favorite Indian snack!
<h3>Storing and Reheating Leftovers</h3>
Butter Chicken is even better the next day! Here are some tips to keep that tasty goodness fresh:
<b>Fridge </b>
Store leftovers in an airtight container, and it'll stay good for up to 3 days.
<b>Freezer</b>
Butter Chicken freezes beautifully. Simply place it in a sealed container for up to 3 months. To achieve the best texture, let it thaw overnight in the refrigerator.
<b>Reheat</b>
Warm it gently on the stovetop at medium-low heat. If the sauce has thickened, add a splash of water to achieve that perfect creamy consistency once again.
You may taste the renowned Butter Chicken and Mint Chutney in the comfort of your own home with these recipes. Butter Chicken and Mint Chutney offer an unforgettable taste of Delhi's vibrant food scene. With just the right touch of spices, creaminess, and zing, it's no wonder this iconic duo has become a beloved part of Indian cuisine worldwide.
