Butter Chicken, or Murgh Makhani, is one of the favorites in musical India. Creamy, rich, and flavorful — ideal with naan or rice. Butter chicken was viewed as an external restaurant dish; hence, it was harder to imagine making butter chicken at home. 

An Expert Opinion:

Top Indian Chef Kunal Kapur states, "The secret to perfect butter chicken lies in marinating the chicken well and using fresh cream and butter in the gravy."

Ingredients (Serves 4):

For the Chicken Marinade:

500g boneless chicken (cut into pieces)

1 cup thick yogurt

1 tbsp lemon juice

1 tsp turmeric powder

1 tbsp ginger-garlic paste

1 tsp red chili powder

Salt to taste
 

For the Gravy:

2 tbsp butter

1 tbsp oil

2 onions (chopped)

3 tomatoes (pureed)

1 tsp garam masala

1 tsp cumin powder

1 tsp sugar
 

2 tbsp fresh cream

Salt to taste

Fresh coriander for garnish
 

Steps:

Marinate the chicken in yogurt, spices, and lemon juice and set it to rest in the refrigerator for 1–2 hours.

Grill or sauté the marinated chicken pieces until cooked and browned.

Heat butter and oil in a pan. Add onions and sauté till golden.

Add tomato puree and cook until the oil surfaces.

Add spice, sugar, and salt, and cook for 5 minutes.

Add grilled chicken, cook for 10 more minutes.

Stir in cream, boil for two minutes.

Garnish with coriander leaves.

Enjoy the restaurant-style butter chicken in the warmth and comfort of your home!