Butter Chicken:

 Butter Chicken also known as Murgh Makhani, is a popular and flavorful North Indian dish that features tender pieces of chicken cooked in a rich and creamy tomato-based sauce. Here's a detailed step-by-step guide to making delicious Butter Chicken at home:

Ingredients:

For the Marinade:

• 500 grams boneless chicken pieces (cubed)
• 1/2 cup plain yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

For the Sauce:

• 3 tablespoons butter
• 1 tablespoon oil
• 2 large onions (finely chopped)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• 1 can (400 grams) crushed tomatoes
• 1/2 cup heavy cream
• Salt to taste
• 1 tablespoon sugar (optional, to balance the flavors)

For Garnishing:

• Fresh cilantro (coriander) leaves, chopped
• Cream for drizzling (optional)

Instructions:

Marinating the Chicken:

• In a bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt to make the marinade.
• Add the cubed chicken pieces to the marinade and mix well to coat. Cover the bowl and let it marinate in the refrigerator for at least 1-2 hours, or preferably overnight.

Cooking the Chicken:

• Preheat your oven to 400°F (200°C).
• Place the marinated chicken on a baking sheet lined with parchment paper and bake for about 20-25 minutes or until the chicken is cooked through and slightly charred. You can also cook the chicken on a grill or stovetop if desired. Set aside.

Preparing the Sauce:

• In a large skillet or pan, melt the butter and heat the oil over medium heat.
• Add the chopped onions and sauté until they turn golden brown.
• Add the ginger paste and garlic paste, and sauté for another 2 minutes until the raw smell disappears.
• Add cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala. Sauté for a couple of minutes until the spices are well combined and fragrant.

Blending the Sauce:

• Add the crushed tomatoes to the pan and mix well. Let it cook for about 10 minutes, stirring occasionally, until the oil begins to separate from the sauce.
• Allow the mixture to cool slightly, and then use an immersion blender or a regular blender to blend the sauce until smooth.

Finishing the Dish:

• Return the blended sauce to the pan. If needed, add a little water to achieve the desired consistency.
• Crush the dried fenugreek leaves (kasuri methi) between your palms and add them to the sauce.
• Stir in the heavy cream and sugar (if using) and let the sauce simmer for about 5-7 minutes.
• Add the cooked chicken pieces to the sauce and let them simmer for another 10 minutes, allowing the flavors to meld together.

Serving:

• Garnish the Butter Chicken with chopped cilantro leaves and a drizzle of cream if desired.
• Serve hot with naan, rice, or roti.
• Enjoy your homemade Indian Butter Chicken (Murgh Makhani)!

Please note that cooking times and ingredient quantities may vary based on your preferences and equipment. Adjust them as needed while following the general process outlined above.