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Butter Chicken, or "Murgh Makhani," is a dish that has become an iconic symbol of Indian cuisine, loved by food enthusiasts around the globe. Known for its rich, creamy sauce and tender pieces of chicken, this dish not only tantalizes the taste buds but also tells a story of culinary tradition, innovation, and the blending of flavors. The origins of Butter Chicken can be traced back to the 1940s in Delhi, where the dish was created by the chefs at the Moti Mahal restaurant. They ingeniously transformed leftover chicken into a luscious dish by simmering it in a spiced tomato gravy enriched with butter and cream. This culinary innovation quickly gained popularity and has since become a staple not just in India but in Indian restaurants worldwide.

The Best Butter Chicken Recipe

Discover the irresistible flavors of homemade Butter Chicken, a beloved staple of Indian cuisine. This recipe captures the essence of Murgh Makhani with tender chicken simmered in a rich, creamy sauce flavored with aromatic spices. Perfect for serving with naan or rice, it elevates any meal to a delightful experience. Step into your kitchen and enjoy this culinary journey that brings restaurant-quality taste to your home! #ButterChicken #IndianCuisine #CookingAtHome #Foodie #DeliciousRecipes #ComfortFood #Mouthwatering
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Ingredients
  

1.5 lbs boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon turmeric powder

1 teaspoon cayenne pepper (adjust to taste)

Salt, to taste

3 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, minced

1 can (15 oz) crushed tomatoes

1 cup heavy cream

4 tablespoons unsalted butter

Fresh cilantro, chopped for garnish

Basmati rice or naan, for serving

Instructions
 

Marinate the Chicken:

    In a large mixing bowl, combine the yogurt, lemon juice, garam masala, turmeric powder, cayenne pepper, and salt. Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (preferably overnight for maximum flavor).

      Cook the Chicken:

        In a large skillet or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the marinated chicken and cook until browned and cooked through, about 7-10 minutes. Remove the chicken and set aside.

          Sauté Aromatics:

            In the same skillet, add the chopped onion. Sauté until it becomes translucent and slightly golden, about 5-7 minutes. Add the minced garlic and ginger, cooking for another minute until fragrant.

              Make the Sauce:

                Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld. Stir in the heavy cream and butter, mixing until the butter is melted and the sauce is creamy.

                  Combine:

                    Add the cooked chicken back into the sauce. Simmer for an additional 5-10 minutes to allow the chicken to absorb the flavors of the sauce. Adjust seasoning with salt or more spices if desired.

                      Serve:

                        Garnish with freshly chopped cilantro before serving. Enjoy the butter chicken with warm basmati rice or naan to soak up the delicious sauce.

                          Prep Time: 10 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6