Why You’ll Love This Recipe
This Butter Chicken recipe offers a delightful blend of spices and creamy textures that will transport your taste buds straight to India. Here’s why you’ll love it:
- Authentic Flavors at Home: Experience the rich, restaurant-quality taste in your own kitchen with accessible ingredients.
- Customizable Spice Level: Adjust the heat to your preference by modifying the amount of Kashmiri chili powder.
- Perfect for Meal Prep: The flavors deepen over time, making it ideal for preparing in advance and enjoying throughout the week.
Ingredients
For the Marinade:
- 2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- ½ cup plain whole milk yogurt
- ½ lemon, juiced
- 2 tablespoons ginger garlic paste
- 1 green chili, finely chopped (optional, adjust to taste)
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ½ teaspoon ground cumin
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon salt
For the Makhani (Butter) Sauce:
- 2 tablespoons ghee (clarified butter)
- 1 medium onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground green cardamom
- 1 teaspoon ground cloves
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon sugar
- 15 oz can tomato sauce
- ½ cup heavy cream
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed between palms
- Salt to taste
- Fresh cilantro, chopped, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger garlic paste, chopped green chili, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt. Add chicken pieces, ensuring each is well-coated. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.
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Prepare the Makhani Sauce: In a large skillet or Dutch oven, heat ghee over medium heat. Add chopped onions and sauté until golden brown, about 7-8 minutes. Stir in ginger garlic paste and cook for another minute until fragrant. Add ground cumin, garam masala, ground coriander, ground cardamom, ground cloves, Kashmiri chili powder, and sugar. Cook, stirring constantly, for 2-3 minutes to toast the spices.
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Cook the Chicken: Add marinated chicken pieces to the skillet, including any excess marinade. Cook over medium heat until the chicken is browned on all sides, about 8-10 minutes.
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Add Tomato Sauce: Pour in the tomato sauce, stirring to combine. Let the mixture simmer for 10 minutes, allowing the flavors to meld.
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Finish the Sauce: Reduce heat to low. Stir in heavy cream and crushed kasuri methi. Season with salt to taste. Let the curry simmer for another 5 minutes until the sauce thickens.
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Serve: Garnish with chopped fresh cilantro. Serve hot with basmati rice or naan bread.
Servings and Timing
- Servings: This recipe yields approximately 4-6 servings.
- Preparation Time: 10 minutes (excluding marination time)
- Marination Time: At least 30 minutes; overnight is recommended for optimal flavor.
- Cooking Time: Approximately 30 minutes.
Variations
- Protein Options: While traditionally made with chicken thighs, this recipe can be adapted for chicken breasts, paneer, or tofu for a vegetarian version.
- Spice Level: Adjust the heat by modifying the amount of Kashmiri chili powder or omitting the green chili in the marinade.
- Dairy-Free: Use coconut milk instead of heavy cream and plant-based yogurt for marination to make it dairy-free.
Storage/Reheating
- Storage: Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs are recommended for their tenderness and flavor.
2. Is Kashmiri chili powder necessary?
Kashmiri chili powder imparts a distinct color and mild heat. If unavailable, substitute with a combination of paprika and mild chili powder.
3. Can I make this recipe vegetarian?
Absolutely. Substitute chicken with paneer, tofu, or vegetables like cauliflower or potatoes for a vegetarian version.
4. How can I adjust the spice level?
To reduce heat, decrease the amount of Kashmiri chili powder and omit the green chili in the marinade.
5. 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 2 months.
6. What can I serve with Butter Chicken?
Butter Chicken pairs wonderfully with basmati rice, naan bread, or roti. A side of cucumber raita can also complement the flavors.
7. Can I use low-fat yogurt?
While low-fat yogurt can be used, whole milk yogurt provides a creamier texture and richer flavor.
8. What is kasuri methi?
Kasuri methi is dried fenugreek leaves, adding a unique aroma and flavor to Indian dishes. It’s optional but recommended for authenticity.
9. How do I make this dish ahead of time?
Prepare the curry up to the point of adding the cream, let it cool, and refrigerate. When ready to serve, reheat and stir in the cream.
10. Is Butter Chicken gluten-free?
Yes, this recipe is gluten-free. Ensure that any bread or accompaniments are also gluten-free if necessary.
Conclusion
Butter Chicken is a timeless dish that brings the warmth and richness of Indian cuisine to your table. With its creamy sauce and aromatic spices, it’s sure to become a favorite in your household. Enjoy crafting this flavorful meal!
Butter Chicken (Murgh Makhani)
Indulge in the creamy goodness of Butter Chicken, a classic Indian curry featuring tender chicken pieces simmered in a spiced tomato-butter sauce. This authentic recipe captures the essence of traditional Murgh Makhani, offering a delightful culinary experience. Perfect for lovers of rich, flavorful dishes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
- Chicken thighs (boneless, skinless)
- Yogurt
- Lemon juice
- Ginger-garlic paste
- Spices: Garam masala, Kashmiri red chili powder, turmeric, cumin
- Butter
- Tomatoes (pureed)
- Cream
- Salt
- Optional: Whole spices like green cardamom, cloves, cinnamon
Instructions
- Marinate the Chicken: Combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, and spices. Marinate for at least 30 minutes.
- Prepare the Sauce: Sauté onions, garlic, and ginger in butter. Add tomato puree and spices, then simmer until the oil separates.
- Cook the Chicken: Add marinated chicken to the sauce. Cook until the chicken is tender.
- Finish the Curry: Stir in butter and cream. Simmer until the curry reaches the desired consistency.
Notes
- Marinate the Chicken: Combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, and spices. Marinate for at least 30 minutes.
- Prepare the Sauce: Sauté onions, garlic, and ginger in butter. Add tomato puree and spices, then simmer until the oil separates.
- Cook the Chicken: Add marinated chicken to the sauce. Cook until the chicken is tender.
- Finish the Curry: Stir in butter and cream. Simmer until the curry reaches the desired consistency.
