Butter Chicken: A Classic Indian Delight

Butter Chicken is a popular North Indian dish known for its rich, creamy, and slightly spicy flavors. It’s typically made with chicken cooked in a tomato-based gravy, flavored with aromatic spices like cardamom, cloves, and cinnamon, and finished with a generous amount of butter and cream.

Here’s a basic recipe to get you started:

Ingredients:

• 1 kg boneless, skinless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can (400g) crushed tomatoes
• 1 cup heavy cream
• Kasuri methi (dried fenugreek leaves)

Instructions:

1. Marinate the chicken: In a bowl, combine yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 2 hours, or overnight.
2. Cook the chicken: Heat butter in a large pan over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
3. Make the gravy: In the same pan, add onions and cook until softened. Add garlic and ginger, and cook for another minute. Stir in the crushed tomatoes and cook for 10-15 minutes, or until the tomatoes break down.
4. Combine the chicken and gravy: Return the cooked chicken to the pan with the gravy. Simmer for 10-15 minutes, or until the chicken is cooked through and the gravy has thickened.
5. Finish the dish: Stir in heavy cream and kasuri methi. Simmer for a few more minutes. Adjust the seasoning with salt and pepper to taste.

Serve the butter chicken hot with naan, rice, or roti.For a restaurant-style flavor, consider adding a touch of ghee (clarified butter) and a pinch of sugar to the gravy.

Would you like me to provide a more detailed recipe or suggest some variations?