Butter Chicken Recipe
Butter Chicken Recipe
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Butter Chicken Recipe
This butter chicken recipe is a rich and creamy dish that is a favorite in Indian cuisine. It combines succulent chicken with a velvety, aromatic sauce made from butter, cream, and spices. Perfect for any occasion, this dish is easy to make at home and guarantees a restaurant quality experience. Paired with naan or rice, butter chicken is sure to impress family and friends with its delightful flavor.
Description
Butter chicken, also known as Murgh Makhani, is a classic Indian dish loved by many around the world. The secret to its creamy texture lies in a combination of butter, cream, and a blend of warm spices, creating a mouthwatering sauce that perfectly complements tender, marinated chicken pieces. This butter chicken recipe is easy to prepare and ideal for both beginners and seasoned cooks.
The origins of butter chicken date back to the 1950s in Delhi, India. It was created by the chefs at the famous Moti Mahal restaurant, who invented this recipe to use up leftover tandoori chicken. The dish was an instant hit and has since become one of the most iconic and beloved Indian dishes globally.
To make this butter chicken recipe, you’ll start by marinating the chicken in yogurt and a variety of aromatic spices, which tenderize the meat and infuse it with incredible flavor. After marinating, the chicken is cooked in a rich tomato based sauce, with butter, cream, and a special mix of Indian spices, including garam masala, cumin, and coriander. The result is a creamy, mildly spiced sauce that coats the chicken perfectly, making every bite a delicious experience.
This butter chicken recipe is incredibly versatile. You can adjust the level of heat to your liking, add extra cream for richness, or even experiment with different herbs and spices to make it your own. Serve it with warm naan bread or steamed rice to soak up the delicious sauce, and you’ll have a satisfying meal that’s perfect for family dinners, special occasions, or a cozy night in.
Whether you’re new to Indian cuisine or a seasoned fan, this butter chicken recipe will become a staple in your cooking repertoire. The creamy, savory sauce and tender chicken make this dish irresistible, and the leftovers (if there are any!) taste even better the next day.
Ingredients
For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1 tsp ground paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup water or chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Marinate the Chicken:
- In a large bowl, combine the chicken pieces with yogurt, lemon juice, turmeric, cumin, coriander, garam masala, paprika, salt, pepper, garlic, and ginger. Mix well to coat the chicken evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight, to allow the flavors to meld.
- Cook the Chicken:
- In a large skillet or pan, heat 1 tablespoon of butter over medium high heat.
- Add the marinated chicken pieces to the pan in a single layer, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Prepare the Butter Chicken Sauce:
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until soft and translucent.
- Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes, water (or broth), cumin, coriander, turmeric, and garam masala. Stir well and bring to a simmer.
- Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
- Finish the Dish:
- Add the cooked chicken back into the skillet with the sauce. Stir to coat the chicken in the sauce.
- Pour in the heavy cream and simmer for an additional 5 minutes to let the flavors combine and the sauce thicken. Adjust seasoning with salt if necessary.
- Serve:
- Garnish the butter chicken with fresh cilantro and serve hot with naan bread or rice.
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Butter Chicken Recipe
Ingredients
- For the Chicken Marinade:
- 1 lb 450g boneless, skinless chicken thighs or breasts, cut into bite sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1 tsp ground paprika
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 garlic cloves minced
- 1- inch piece of ginger minced
- For the Butter Chicken Sauce:
- 2 tbsp butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1- inch piece of ginger minced
- 1 can 14 oz crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup water or chicken broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro for garnish optional
Instructions
- Marinate the Chicken:
- In a large bowl, combine the chicken pieces with yogurt, lemon juice, turmeric, cumin, coriander, garam masala, paprika, salt, pepper, garlic, and ginger. Mix well to coat the chicken evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or ideally overnight, to allow the flavors to meld.
- Cook the Chicken:
- In a large skillet or pan, heat 1 tablespoon of butter over medium high heat.
- Add the marinated chicken pieces to the pan in a single layer, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Prepare the Butter Chicken Sauce:
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until soft and translucent.
- Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes, water (or broth), cumin, coriander, turmeric, and garam masala. Stir well and bring to a simmer.
- Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
- Finish the Dish:
- Add the cooked chicken back into the skillet with the sauce. Stir to coat the chicken in the sauce.
- Pour in the heavy cream and simmer for an additional 5 minutes to let the flavors combine and the sauce thicken. Adjust seasoning with salt if necessary.
- Serve:
- Garnish the butter chicken with fresh cilantro and serve hot with naan bread or rice.
Notes
- If you prefer a spicier version, you can add red chili powder or chopped green chilies to the marinade or sauce.
- For a more authentic flavor, try adding kasuri methi (dried fenugreek leaves) in the sauce at the end of cooking.
- You can substitute chicken breast for thighs if you prefer leaner meat, but thighs tend to be more flavorful and tender.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
