Butter Chicken (Murgh Makhani) – Punjab, India

 

Let’s travel to India next and explore a recipe from Punjab, a province renowned for its rich and flavorful cuisine.

Butter Chicken is a classic Punjabi dish loved around the world. Known for its creamy, spiced tomato-based gravy, it’s a perfect combination of richness and flavor.

#### Ingredients (Serves 4):

– 500g chicken (boneless, cut into cubes)

– 2 tablespoons yogurt

– 1 teaspoon turmeric powder

– 1 teaspoon red chili powder

– 1 tablespoon ginger-garlic paste

– 2 tablespoons butter

– 1 tablespoon oil

– 1 large onion, finely chopped

– 3 medium tomatoes, pureed

– 1 teaspoon garam masala

– 1 teaspoon cumin powder

– 1 teaspoon coriander powder

– 1 cup heavy cream

– 1 tablespoon honey (optional, for balance)

– Fresh coriander leaves for garnish

– Salt (to taste)

#### Instructions:

1. **Marinate the Chicken**:  

   In a bowl, mix yogurt, turmeric powder, red chili powder, and ginger-garlic paste. Add the chicken cubes and coat well. Cover and refrigerate for 30 minutes to an hour.

2. **Cook the Chicken**:  

   Heat 1 tablespoon oil in a pan and cook the marinated chicken until it’s slightly browned. Set aside.

3. **Prepare the Gravy**:  

   In the same pan, melt 2 tablespoons of butter. Sauté the chopped onion until golden brown. Add the tomato puree, garam masala, cumin powder, and coriander powder. Cook until the oil separates from the masala.

4. **Combine and Simmer**:  

   Add the cooked chicken to the gravy and mix well. Reduce heat and pour in the cream. Simmer gently for 5-7 minutes, allowing the flavors to meld together.

5. **Finish with Flavor**:  

   Stir in a tablespoon of honey if you prefer a slightly sweet balance. Garnish with fresh coriander leaves.

6. **Serve and Enjoy**:  

   Serve hot with naan, roti, or steamed basmati rice for an authentic Punjabi experience.