Classic Butter Chicken recipe

A Rich and Creamy Indian Icon

Indulge in the velvety, aromatic flavors of India's most beloved dish - Classic Butter Chicken. This iconic recipe, also known as Murgh Makhani, is a masterclass in rich, creamy, and tender flavors. Marinated chicken cooked in a decadent tomato-based sauce, infused with the warmth of spices, the tang of yogurt, and the luxuriousness of melted butter, creates a truly unforgettable culinary experience. With its origins in the royal kitchens of the Mughal Empire, this classic dish has been perfected over time, and its popularity endures worldwide. Get ready to be transported to the vibrant streets of India with every bite of this sumptuous Butter Chicken!

Ingredients:

- 1 1/2 pounds (675g) boneless, skinless chicken breast or thighs, cut into 1 1/2-inch (3.8cm) pieces

- 2 large onions, thinly sliced (300g)

- 2 cloves garlic, minced (6g)

- 2 medium tomatoes, diced (200g)

- 1 tablespoon (15g) ghee or vegetable oil

- 1 teaspoon (5g) ground cumin

- 1 teaspoon (5g) ground coriander

- 1/2 teaspoon (2g) ground cayenne pepper (optional)

- 1/2 teaspoon (2g) salt

- 1/4 teaspoon (1g) black pepper

- 2 tablespoons (30g) butter

- 2 tablespoons (30g) all-purpose flour

- 1 cup (250ml) chicken broth

- 1 cup (250ml) heavy cream

- 2 tablespoons (30g) tomato paste

- 2 teaspoons (10g) garam masala

- Fresh cilantro, chopped (optional)

Instructions:

1. In a large bowl, mix together yogurt, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Add the chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.

2. Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned and cooked through, about 6-8 minutes. Transfer to a plate and set aside.

3. In the same skillet, add the remaining 1 tablespoon of ghee or oil. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized, about 8-10 minutes.

4. Add the minced garlic and cook for 1 minute, stirring constantly.

5. Stir in the flour and cook for 1 minute.

6. Gradually add the chicken broth, heavy cream, tomato paste, and garam masala. Bring to a simmer and cook for 2-3 minutes or until the sauce thickens slightly.

7. Add the cooked chicken back to the skillet and stir to coat with the sauce.

8. Reduce heat to low and stir in the butter until melted and smooth.

9. Taste and adjust seasoning as needed.

10. Garnish with chopped cilantro (if using) and serve over basmati rice or with naan bread.

Note: You can adjust the amount of spices and seasonings to your liking. Additionally, you can serve with basmati rice or roti for a more authentic Indian experience.

Here is an approximate calorie chart for a serving of Butter Chicken (assuming 4-6 servings total):

Per serving (approx. 350g):

- Calories: 500-600

- Protein: 35-40g

- Fat: 30-35g

    - Saturated fat: 15-18g

- Carbohydrates: 25-30g

    - Fiber: 4-5g

- Cholesterol: 80-100mg

- Sodium: 600-700mg

Breakdown:

- Chicken breast or thighs (120g): 140-160 calories

- Onions (100g): 40-50 calories

- Garlic (6g): negligible calories

- Tomatoes (100g): 20-25 calories

- Ghee or oil (30g): 180-200 calories

- Spices and seasonings: negligible calories

- Butter (30g): 180-200 calories

- Flour (15g): 60-70 calories

- Chicken broth (250ml): 100-120 calories

- Heavy cream (250ml): 150-180 calories

- Tomato paste (30g): 60-70 calories

- Garam masala (5g): negligible calories

- Salt and pepper: negligible calories

Please note that this is an estimate, as exact values depend on specific ingredient brands and measurements. Additionally, Butter Chicken can vary in portion sizes and ingredients, affecting calorie counts. This chart serves as an approximate guide.

Keep in mind that serving sizes and calorie counts can vary depending on the specific recipe and cooking methods used.