Tender pieces of chicken cooked in a creamy spiced tomato sauce
Butter Chicken or Murgh Makhani is a rich and creamy dish that’s very popular in North India. The preparation starts with marinating the chicken with yogurt, spices, and ginger garlic paste. The marinated chicken is then grilled and combined with an aromatic creamy buttery sauce.
Butter Chicken is on the menu at almost all Indian Restaurants, so chances are you’ve already had it at some point in your life. My issue with restaurant Butter Chicken is that it’s overly sweet and bland with dried pieces of chicken. Authentic Butter Chicken is made with a slightly sweet, tangy, and spicy sauce that’s combined with succulent chicken. I prefer to use chicken thighs rather than breast because the chicken thighs remain juicy when grilled. For the sauce, I use cashews rather than heavy cream because it gives a lighter finish. A lot of recipes use sugar, but I like the mellow sweetness of honey in the sauce.
Butter Chicken is an absolute favorite in our household. It’s the one dish that’s requested on a weekly basis by my husband and our two-year-old daughter. We seem to have very little leftover even when I triple the quantity. My husband likes the sauce so much that he even asked me to bottle it up for him so he could slather it on everything. I initially thought he was joking, but the man was serious.
I have been tinkering with this recipe for a long time to perfect it and I think I finally nailed it. Don’t forget to serve it with some flaky parathas or naan to scoop all that yummy sauce.
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