Butter Chicken with Rice and Mildly Spiced Sauce

Butter chicken - or murgh makhani - is the dish that makes even skeptics fall for Indian food. It originates from Delhi, where leftover tandoori chicken was turned into a creamy tomato and butter sauce, so nothing went to waste. The result is a silky-smooth, slightly sweet sauce spiced with garam masala, ginger, and a hint of fenugreek, lovingly enveloping tender chicken. It's mild enough for the little ones, yet aromatic enough to feel like restaurant food - and with fragrant basmati rice and fresh cilantro, dinner is saved.

• Cuisine: Indian
• Time: 45 minutes
• Servings: 4 people
• Difficulty: Easy to medium

Instructions

1. Cut the chicken into bite-sized pieces and toss with yogurt, lemon juice, a little garam masala, and salt. Marinate for at least 30 minutes.
2. Brown the chicken pieces in a hot pan until colored on all sides. They don't need to be fully cooked yet - they will finish cooking in the sauce.
3. Melt butter in a pot and sauté finely chopped onion, grated garlic, and ginger until soft and fragrant.
4. Add garam masala, ground cumin, paprika, and a little chili powder, and sauté the spices briefly to release their flavors.
5. Pour in the strained tomatoes and let the sauce simmer for 10-15 minutes until it thickens and darkens.
6. Optionally, blend the sauce until smooth, stir in cream or coconut milk, and season with salt and a pinch of sugar.
7. Add the chicken to the sauce and let it simmer gently until the meat is tender and heated through.
8. Cook basmati rice in the meantime and serve butter chicken with rice, lime wedges, and a generous sprinkle of fresh cilantro.

Tips

• The dish is intentionally mild and kid-friendly - you control the heat yourself with the amount of chili powder or fresh chili.
• Coconut milk is an excellent dairy-free alternative to cream and creates a rich, smooth sauce.
• A small knob of butter stirred in at the very end gives the characteristic glossy finish from which the dish gets its name.
• Crush a pinch of dried fenugreek leaves (kasuri methi) between your fingers over the pot - it's that little secret flavor many can't quite place.