Butter Chicken Recipe
Butter Chicken Recipe: Butter chicken, also known as murgh makhani, is a classic Indian dish that has captured the hearts of food lovers around the world. As a housewife and a food critic, I have had the pleasure of savoring this dish in some of the finest restaurants, but nothing beats the taste of homemade butter chicken. The aroma of spices and the sizzle of chicken in a rich and creamy tomato-based sauce is enough to make your mouth water. The tender pieces of chicken in the velvety sauce, the perfect blend of spices, and the subtle sweetness of butter, all come together to create a symphony of flavors in your mouth.
What is Butter Chicken?
Butter chicken is a popular North Indian dish made with boneless chicken pieces cooked in a rich and creamy tomato-based sauce. The sauce is seasoned with a blend of Indian spices, including ginger, garlic, and garam masala, and finished with a generous amount of butter, cream, and fresh coriander. Butter chicken is typically served with naan or rice and is loved for its rich and indulgent flavor.
Variations of Butter Chicken
- Traditional Butter Chicken: This variation is made with the original blend of spices, cream, and butter, and is simmered in a tomato-based sauce.
- Tandoori Butter Chicken: This variation is made with boneless chicken pieces that have been marinated in a mixture of yogurt, spices, and tandoori masala, before being grilled and then simmered in a creamy tomato sauce.
- Mughlai Butter Chicken: This variation is made with a rich and creamy tomato sauce that is flavored with cashews, almond paste, and a blend of spices.
- Punjabi Butter Chicken: This variation is made with a spicy tomato-based sauce and is cooked with a blend of traditional Punjabi spices.
Nutrition of Butter Chicken
Butter chicken is high in calories and fat, and should be consumed in moderation. One serving of butter chicken can contain up to 400-450 calories, with 20-25 grams of fat. It is also high in protein, with around 25 grams of protein per serving. The dish is also rich in vitamins and minerals, including Vitamin A, Vitamin C, iron, and potassium.
For those who are looking to make a healthier version of butter chicken, they can opt for a lighter version that is made with low-fat cream, yogurt, or coconut milk, instead of heavy cream. Additionally, they can also reduce the amount of butter used in the recipe and add more vegetables to the dish, to make it more nutritious.
Butter Chicken is a delicious and flavorful dish that is loved by many. With its rich and creamy taste, it’s no wonder that it has become a staple in Indian restaurants all over the world. Whether you prefer a traditional, tandoori, Mughlai, or Punjabi variation, Butter Chicken is sure to satisfy your taste buds and leave you wanting more.
Step by Step Butter Chicken Recipe
Butter Chicken Recipe
Ingredients
For The Chicken Marinade
- 500 grams Chicken Breast / boneless chicken boneless & skinless, cut into roughly 1-inch cubes
- ¼ cup yogurt / dahi / curd
- 1 tbsp ginger garlic paste
- 1 tbsp oil olive or any neutral tasting
- 1 tsp salt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Red Chilli Powder
- ¼ tsp turmeric powder
To Cook Chicken
- 1 tbsp butter, salted unsalted
For The Gravy
- 1 inch cinnamon
- 3-4 cloves
- 3-4 Green cardamom
- 10 cashew
- 1 inch ginger
- 1 tbsp butter, salted unsalted (divided)
- 1 cup water
- 4 cloves garlic
- 4 Tomato
- ½ tsp coriander powder
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 tsp garam masala
- ½ tsp Red Chilli Powder
- 1-2 bay leaf / tej patta optional
- ½ tsp sugar
- ½ tsp salt
- ¼ cup cream
- coriander leaves / cilantro garnishing
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Cut chicken breasts into roughly 1 inch pieces.
- Wash and finely chop ginger, garlic, tomatoes and coriander.
- Soak cashews in water for at least 2 hours.
- For the chicken marination, add the chicken pieces and all the marinade ingredients in a large Mixing Bowl. Gently mix everything together to get well incorporated.
- Cover the Mixing Bowl with cling wrap and refrigerate for 2-3 hours, or up to overnight.
Cooking
To Cook Chicken
- Heat a Skillet or Grill Pan over medium-high heat and add 1 tbsp of butter to the Pan.
- Working in small batches, cook the marinade chicken pieces on the skillet or grill pan for 5-7 minutes on each side until chicken is cooked. Do not over cook the chicken. Alternatively, you can cook the chicken in the oven or on a griller.
- Transfer the cooked chicken pieces into a separate dish. Keep aside for later use.
For Curry
- Now, melt 1 tbsp butter in a Kadai or Skillet or Cookpot on medium low heat. Add cinnamon, cloves, bay leaves(if using) and cardamom pods in the skillet or pot.
- Saute a little and add chopped ginger and garlic into it. Saute until raw aroma goes away.
- Now, add chopped tomatoes along with salt, red chili powder, sugar, and coriander powder.
- Cook until tomatoes are soften over low to medium flame.
- Add the blanched cashews also. Switch off the flame and let the mixture cool down a bit.
- Transfer it to a Blender and blend to a fine smooth puree. Add water, if required.
- Transfer the puree again to the Kadai or Cookpot.
- Now, saute the tomato masala until oil starts to separate over low flame.
- Add ½ tsp of butter. Make sure masala do not get burn from the bottom.
- Then, add water, as required. You can adjust the gravy consistency as you like but do not add too much. We need semi thick gravy consistency. We can always add more water later on, if required.
- Bring to a boil and add dried fenugreek leaves and garam masala. Mix well.
- Now, add cooked chicken in to the gravy.
- Cover and simmer for 5-6 minutes so that chicken soak the flavor of the spices.
- Then, add the heavy cream in the butter chicken and stir well. Switch off the flame.
- Garnish with some more cream and chopped coriander.
- Serve Butter Chicken with any bread of your choice like roti, naan, paratha or steamed rice and fresh onion rings.
Equipment Used for This Recipe
Notes & Tips
- Store leftovers: Leftovers can be refrigerated for up to 3 days.
- Freezing: You can freeze this dish in an Airtight Container for a month. Thaw and reheat in a Kadai or Skillet over medium-low heat before serving.
- Choosing Chicken: You can choose chicken with bones also or chicken thighs in place of chicken breasts.
- Ginger & Garlic: You can use ginger garlic paste in place of fresh ginger and garlic.
- Oil: Choose any neutral tasting oil for the recipe.
- Salt & Spices: Feel free to adjust salt and spices according to your taste preference. You can also add 2 green chillies for more spiciness.
- Kasoori Methi: If kasoori methi is not available, then you can skip it completely.
- Sugar: Adding sugar is optional here.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Butter Chicken Recipe
What is the origin of Butter Chicken?
Butter Chicken originated from the North region of India. It became popular worldwide and is now a staple in Indian cuisine. It is a rich, creamy and flavorful dish that is enjoyed by people all over the world.
What type of chicken is used in Butter Chicken?
Typically, boneless chicken is used in Butter Chicken. It is cut into bite-sized pieces and marinated before being cooked in the creamy tomato-based sauce. The meat is cooked until tender and juicy, absorbing all the flavors of the spices and sauces.
Can I use chicken with bones in Butter Chicken?
Yes, you can use chicken with bones, but it will take longer to cook and may require additional time for the sauce to permeate the meat.
Is Butter Chicken spicy?
The spiciness of Butter Chicken varies depending on the recipe, but it is typically mild to medium spicy. Some variations can be adjusted to your preference by adding or reducing the amount of chili powder used.
What type of yogurt is used in Butter Chicken?
Plain, unsweetened yogurt is typically used in Butter Chicken. It is added to the marinade to tenderize the chicken and also helps to balance the flavors in the dish.
Can Butter Chicken be made in advance?
Yes, Butter Chicken can be made in advance and stored in the refrigerator for up to three days. It can also be frozen for up to three months. Reheat on the stovetop or in the microwave until heated through.
What is the best way to serve Butter Chicken?
Butter Chicken is typically served with rice, naan bread, or roti. It can also be served with vegetables or salads for a complete meal. The creamy and flavorful sauce pairs well with all these options, making it a versatile dish that can be enjoyed in many different ways.
See Also:
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