If you’ve ever dined at an Indian restaurant, you’ve likely encountered the delight that is Butter Chicken. This dish, a favorite among Indian recipes, is incredibly popular and well-loved worldwide. This Butter Chicken recipe is the epitome of rich, comforting food, and the best part is you can easily recreate it in your own kitchen. The ingredients are readily available at your local grocery store, making it convenient to prepare. As the mouthwatering aromas fill your home, resist the temptation to indulge too soon.
Despite being a curry, this Butter Chicken recipe isn’t overly spicy. It’s packed with flavorful spices, but without the intense heat. If you love curry flavors but prefer milder dishes, Butter Chicken is perfect for you. And for those who crave a bit of spice, fear not. Butter Chicken boasts bold, robust flavors, and you can easily adjust the heat to suit your preference.
Why is Butter Chicken Called “Butter Chicken”?
Butter Chicken, or “Murgh Makhani” in Hindi, is named for its distinctive use of butter in the curry sauce. Unlike traditional curry recipes where butter is not typically used, this dish incorporates butter to create a unique flavor profile. The chicken pieces are cooked in a rich, creamy butter gravy, known as makhani, which includes both butter and cream. This combination gives the dish its signature smooth and silky texture, setting it apart from other curries. Despite its name, butter is not an essential ingredient for achieving the dish’s characteristic flavor and texture; olive oil can be used as a substitute without significant loss of quality. This flexibility allows for a healthier variation while still preserving the rich taste that makes Butter Chicken so beloved. The term “Murgh Makhani” literally translates to “chicken with butter,” perfectly encapsulating the essence of this iconic dish.
Butter Chicken Recipe- Ingredients
For the Chicken Marinade
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- Salt to taste
For the Sauce
- 2 tablespoons butter
- 2 tablespoons oil (vegetable or ghee)
- 1 large onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2-3 green chilies, slit (optional)
- 2 cups tomato puree (fresh or canned)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 cup heavy cream
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh cilantro leaves for garnish
Butter Chicken Recipe – Cooking Instructions
Step 1: Marinate the Chicken
Prepare the Marinade: In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, and salt. Mix well.
Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best results.
Step 2: Cook the Chicken
Preheat the Oven: Preheat your oven to 200°C (400°F).
Bake the Chicken: Place the marinated chicken pieces on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred.
Note: Alternatively, you can grill the chicken on a stovetop grill pan.
Set Aside: Once cooked, set the chicken pieces aside.
Step 3: Prepare the Sauce
Heat the Pan: In a large pan or skillet, heat the butter and oil over medium heat.
Cook the Onions: Add the finely chopped onions and sauté until they turn golden brown.
Add Ginger and Garlic: Add the ginger paste, garlic paste, and slit green chilies (if using). Sauté for a couple of minutes until fragrant.
Add Tomato Puree: Pour in the tomato puree and mix well. Cook for about 10 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate from the masala.
Spice it Up: Add the turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Mix well and cook for another 2-3 minutes.
Simmer: Reduce the heat to low and add the cooked chicken pieces to the sauce. Stir to coat the chicken with the sauce.
Step 4: Final Touches
Add Cream: Slowly stir in the heavy cream, allowing it to blend into the sauce. Simmer for another 5-7 minutes on low heat.
Add Kasuri Methi: Crush the dried fenugreek leaves between your palms and add to the sauce. Mix well.
Adjust Seasoning: Taste the sauce and adjust the salt and spices as needed.
Step 5: Serve
Garnish: Garnish with fresh cilantro leaves.
Serve Hot: Serve the butter chicken hot with naan, roti, or steamed basmati rice.
Enjoy your delicious homemade butter chicken!
Serving and Enjoying Butter Chicken
Butter Chicken pairs wonderfully with a variety of sides. Traditionally, it’s served with naan or roti, but it also goes beautifully with steamed basmati rice. Garnish with fresh cilantro and serve it hot, letting the rich aroma fill your kitchen and tantalize your taste buds.
Some More Interesting Recipes –
- Lemon Chicken Recipe
- Chilli Chicken Recipe
- Hariyali Chicken Masala Recipe
- Chicken Fried Rice Recipe
- Pudina chicken masala recipe
- Chicken Vindaloo Recipe
- Garlic Chicken Masala Recipe
- Palak Chicken (Spinach Chicken) Recipe
- Andhra Chicken Biryani Cooking Recipe
- Hyderabadi Chicken Biryani Recipe
- Chicken Tikka Masala Recipe
Indian Rice Recipes
- Mutton Dum Biryani Recipe
- Pudina Rice Recipe
- Jeera Rice Recipe
- Vegetable fried rice Recipe
- Lemon Rice Recipe
- Chicken Fried Rice Recipe
- Hyderabadi Chicken Biryani Recipe
- Egg Fried Rice Recipe
- Coconut Rice Recipe
FAQs: Butter Chicken Recipe
1. What is Butter Chicken?
Butter Chicken, also known as Murgh Makhani, is a popular Indian dish featuring marinated and grilled chicken pieces simmered in a rich, creamy tomato-based sauce. It’s known for its slightly sweet, mildly spiced, and buttery flavor.
2. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts instead of thighs. However, thighs are preferred because they tend to be more flavorful and remain tender and juicy during cooking.
3. How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours. Marinating overnight in the refrigerator is ideal to allow the spices to penetrate the chicken thoroughly.
4. What if I don’t have an oven to grill the chicken?
If you don’t have an oven, you can cook the marinated chicken on a stovetop grill pan or in a regular skillet. Cook the chicken pieces on medium-high heat until they are cooked through and slightly charred.
5. Can I make Butter Chicken without cream?
Yes, you can substitute heavy cream with yogurt, coconut milk, or cashew cream for a lighter or dairy-free version. However, the texture and flavor will be slightly different.
6. How do I make the dish spicier?
To make this Butter Chicken spicier, increase the amount of red chili powder or add a pinch of cayenne pepper to the sauce. You can also add chopped green chilies for extra heat.
7. Can I prepare Butter Chicken in advance?
Yes, Butter Chicken can be made in advance. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce thickens too much.
8. What can I serve with Butter Chicken?
Butter Chicken is traditionally served with naan, roti, or steamed basmati rice. It also pairs well with jeera rice (cumin rice) or pilaf.
9. Can I freeze Butter Chicken?
Yes, Butter Chicken freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to a month. Thaw in the refrigerator overnight and reheat gently before serving.
10. What spices are typically used in Butter Chicken?
Common spices include garam masala, turmeric, cumin, coriander powder, red chili powder, and sometimes cardamom and cinnamon. These spices create the complex and aromatic flavor profile of Butter Chicken.
11. How do I prevent the yogurt from curdling when cooking the chicken?
To prevent yogurt from curdling, ensure it’s at room temperature before adding it to the marinade. When cooking, add the yogurt mixture to the hot pan gradually and stir continuously to maintain a stable temperature.
12. Can I use canned tomato puree?
Yes, canned tomato puree can be used. It’s convenient and provides a consistent flavor. If using fresh tomatoes, blanch and puree them for a smoother sauce.
13. How do I make the sauce thicker or thinner?
To thicken the sauce, simmer it uncovered until it reaches the desired consistency. To thin the sauce, add a bit of water, chicken stock, or cream until you achieve the preferred thickness.
14. Can I add vegetables to this Butter Chicken recipe?
While traditional Butter Chicken doesn’t include vegetables, you can customize the dish by adding vegetables like bell peppers, peas, or spinach for added texture and nutrition.
15. What’s the best way to reheat Butter Chicken?
Reheat Butter Chicken on the stovetop over low heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much. You can also reheat it in the microwave, covered, in short intervals, stirring in between.
16. Can I make a vegetarian version of this Butter Chicken recipe?
Yes, you can make a vegetarian version using paneer (Indian cottage cheese) instead of chicken. Follow the same steps for marination and cooking, substituting paneer for the chicken.
17. Is Butter Chicken gluten-free?
Yes, Butter Chicken is naturally gluten-free as it doesn’t typically contain any gluten-containing ingredients. However, always check the labels of packaged ingredients to ensure they are gluten-free.
Cooking Tips for Butter Chicken Recipe
1. Marination is Key
Use Fresh Spices: For the best flavor, use fresh spices when marinating the chicken.
Marinate Long Enough: Marinate the chicken for at least 2 hours, but preferably overnight. This allows the flavors to penetrate the meat, making it more tender and flavorful.
2. Choose the Right Chicken Cut
Chicken Thighs vs. Breasts: Chicken thighs are more flavorful and tender compared to breasts. They are less likely to dry out during cooking.
3. Perfect the Sauce
Blanch and Puree Tomatoes: For a smoother sauce, blanch and puree fresh tomatoes. Alternatively, use high-quality canned tomato puree.
Cook the Onions Well: Sauté onions until they are golden brown. This forms the flavor base for the sauce.
Simmer the Sauce: Let the sauce simmer until it thickens and the oil starts to separate. This enhances the depth of flavor.
4. Grill the Chicken
Achieve a Charred Flavor: Grill or bake the marinated chicken until slightly charred. This adds a smoky flavor that complements the creamy sauce.
Avoid Overcooking: Ensure the chicken is cooked through but still juicy. Overcooked chicken can become dry and tough.
5. Creamy Consistency
Add Cream Gradually: When adding cream to the sauce, do it slowly and stir continuously to avoid curdling.
Use Cashew Paste: For a richer, thicker sauce, consider adding a spoonful of cashew paste (soaked and blended cashews).
6. Balance the Flavors
Sweetness and Acidity: Balance the natural acidity of tomatoes with a bit of sugar. Adjust the seasoning to taste.
Spice Level: Customize the spice level by adjusting the amount of red chili powder and green chilies. Start with a small amount and add more if needed.
7. Finishing Touches
Kasuri Methi: Adding a teaspoon of crushed kasuri methi (dried fenugreek leaves) towards the end of cooking enhances the aroma and flavor of the dish.
Fresh Cilantro: Garnish with fresh cilantro leaves for a burst of freshness and color.
8. Serving Suggestions
Rest Before Serving: Let the butter chicken rest for a few minutes before serving. This allows the flavors to meld together.
Pairing: Serve with naan, roti, or steamed basmati rice. A side of cucumber raita or pickled onions complements the dish well.
9. Storage and Reheating
Store Properly: Store leftover butter chicken in an airtight container in the refrigerator for up to 2-3 days.
Reheat Gently: Reheat on the stovetop over low heat, adding a splash of water or cream if the sauce has thickened. Stir occasionally to prevent sticking.
10. Experiment and Customize
Vegetarian Version: Substitute chicken with paneer for a vegetarian version. Marinate and cook paneer the same way as chicken.
Additional Veggies: Add vegetables like bell peppers, peas, or spinach for added texture and nutrition.
Butter Chicken Recipe
Ingredients for Butter Chicken Masala Recipe
For the Chicken Marinade
For the Sauce
Cooking Instructions for Butter Chicken Recipe
Step 1: Marinate the Chicken
- Prepare the Marinade: In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, and salt. Mix well.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for best results.
Step 2: Cook the Chicken
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Bake the Chicken: Place the marinated chicken pieces on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred.
- Note: Alternatively, you can grill the chicken on a stovetop grill pan.
- Set Aside: Once cooked, set the chicken pieces aside.
Step 3: Prepare the Sauce
- Heat the Pan: In a large pan or skillet, heat the butter and oil over medium heat.
- Cook the Onions: Add the finely chopped onions and sauté until they turn golden brown.
- Add Ginger and Garlic: Add the ginger paste, garlic paste, and slit green chilies (if using). Sauté for a couple of minutes until fragrant.
- Add Tomato Puree: Pour in the tomato puree and mix well. Cook for about 10 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate from the masala.
- Spice it Up: Add the turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Mix well and cook for another 2-3 minutes.
- Simmer: Reduce the heat to low and add the cooked chicken pieces to the sauce. Stir to coat the chicken with the sauce.
Step 4: Final Touches
- Add Cream: Slowly stir in the heavy cream, allowing it to blend into the sauce. Simmer for another 5-7 minutes on low heat.
- Add Kasuri Methi: Crush the dried fenugreek leaves between your palms and add to the sauce. Mix well.
- Adjust Seasoning: Taste the sauce and adjust the salt and spices as needed.
Step 5: Serve
- Garnish: Garnish with fresh cilantro leaves.
