Methods to Cook Chicken Butter Masala
Certainly! Here’s a detailed step-by-step process for cooking Chicken Butter Masala (also known as Murgh Makhani), a rich and creamy Indian dish that’s packed with flavors. This popular dish is known for its tender chicken pieces cooked in a velvety tomato-based gravy with aromatic spices and butter.
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (cut into cubes)
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
For the Gravy:
- 2 tbsp butter (preferably unsalted)
- 1 tbsp oil (for cooking)
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2-3 green chilies, slit (optional)
- 3 large tomatoes, pureed or finely chopped
- 1/2 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tsp sugar (optional, to balance acidity)
- 1/4 cup cream (preferably heavy cream or fresh cream)
- Salt to taste
- 1/4 cup water or chicken stock (adjust for gravy consistency)
- Fresh cilantro (coriander) leaves for garnish
- Kasuri methi (dried fenugreek leaves) – optional, for extra flavor
Instructions:
Step 1: Marinate the Chicken
- Prepare the marinade: In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, and salt.
- Marinate the chicken: Add the boneless chicken cubes to the marinade and mix well until the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, but for best results, marinate for 2-3 hours or overnight.
Step 2: Cook the Chicken
- Grill or cook the chicken: You can cook the marinated chicken in one of two ways:
- Grilling: Preheat a grill or oven at 200°C (392°F). Thread the marinated chicken onto skewers and cook for 12-15 minutes, basting with some butter or oil.
- Pan-frying: Heat a non-stick pan or skillet over medium heat. Add a little oil and cook the chicken in batches until the chicken pieces are golden brown on all sides (about 5-7 minutes). The chicken doesn’t need to be fully cooked through, as it will cook further in the gravy.
- Set aside the cooked chicken: Once cooked, set the chicken pieces aside.
Step 3: Prepare the Gravy
- Heat the butter and oil: In a large pan or wok, heat 1 tbsp oil and 2 tbsp butter over medium heat.
- Sauté the onions: Add finely chopped onions and sauté them until they become soft and translucent (about 5-7 minutes).
- Add ginger-garlic paste: Stir in 1 tbsp ginger-garlic paste and cook for another minute until fragrant.
- Add green chilies (optional): If using, add the slit green chilies and cook for a minute.
- Add pureed tomatoes and spices: Add the pureed tomatoes or finely chopped tomatoes to the pan. Cook until the tomatoes soften and the oil begins to separate from the mixture (about 7-10 minutes). Stir occasionally.
- Add spices: Now, add the red chili powder, garam masala, cumin powder, coriander powder, and sugar. Mix everything well and cook the mixture for another 2-3 minutes, allowing the spices to blend with the tomato sauce.
- Add cream: Pour in the cream and stir well. This will give the gravy its signature creamy, smooth texture.
- Add water or chicken stock: Add 1/4 cup of water or chicken stock to adjust the consistency of the gravy. Stir well and let it simmer on low heat for 5-7 minutes.
Step 4: Combine Chicken with Gravy
- Add the cooked chicken: Add the cooked chicken pieces to the gravy. Stir to coat the chicken evenly with the creamy sauce.
- Simmer: Let the chicken cook in the gravy for 5-7 minutes, so the chicken absorbs the flavors and becomes tender.
- Optional – Add kasuri methi: For an extra flavor boost, crush some dried fenugreek leaves (kasuri methi) between your palms and sprinkle them over the curry. Stir well.
- Final touches: Taste and adjust the seasoning, adding salt or sugar as necessary. If the gravy is too thick, you can add a little more water or cream to achieve your desired consistency.
Step 5: Garnish and Serve
- Garnish: Garnish the Chicken Butter Masala with freshly chopped cilantro (coriander) leaves.
- Serve: Serve hot with naan, roti, or steamed basmati rice.
Tips for the Perfect Chicken Butter Masala:
- Marination: Don’t skip the marination step, as it tenderizes the chicken and infuses it with flavor.
- Use butter generously: Butter is key to the rich, creamy texture that makes this dish so special.
- Control spice level: Adjust the amount of chili powder and green chilies based on your spice tolerance.
- Cream: For a richer texture, you can use a combination of cream and a little milk if you prefer a lighter version.
- Resting: Letting the dish rest for 5 minutes after cooking helps the flavors to meld.
