Classic Butter Chicken Recipe

2021-09-10

By John Doe

Indian Cuisine

Main Course

This classic Indian dish is full of flavor and easy to make. This recipe is quick, easy and perfect for a weeknight dinner!

Is Butter Chicken a traditional Indian dish?

A popular Indian main course dish that originated from the northern part of India, specifically Punjab. The dish is also known as Murgh Makhani in Hindi. Butter Chicken is a creamy and flavorful dish made with marinated chicken that is cooked in a tomato-based gravy enriched with butter, cream, and a blend of spices. 

How is Murgh Makhani Traditionally Served?

The dish is characterized by its tangy, spicy, and creamy flavors and is often served with rice, naan, or roti. Punjab is known for its rich and flavorful cuisine, with a heavy emphasis on dairy products like butter, cream, and ghee. 

What is the history/origin of Butter Chicken?

The tale behind the delicious dish that has won hearts worldwide Butter Chicken: From Its Roots to Worldwide Fame

Worldwide Gem of Punjabi Cuisine

Butter Chicken is a classic example of Punjabi cuisine, and the dish was originally created as a way to use up leftover chicken. It is famous for its rich and creamy texture, and its delicious blend of spices that make it a favorite among people of all ages and backgrounds.

What is the difference between Butter Chicken and Chicken Tikka Masala?

But

Pitfalls on Butter Chicken

 Marinating the chicken: Marination is key to making tender and juicy Butter Chicken. Marinate the chicken in yogurt, spices, salt, and lemon for at least 30 minutes or overnight.

 Cooking the chicken: Cook the chicken until it is cooked through, but do not overcook it, as it may become dry and tough. If using bone-in chicken, cook it longer than boneless chicken.

 Balancing the flavors: Butter Chicken should have a balance of sweet, sour, spicy, and creamy flavors. Balancing these flavors can be a challenge, but you can do this by adjusting the amount of cream, tomato sauce, and spices.

 Creating the perfect texture: The tomato sauce used in Butter Chicken should be smooth and creamy. To achieve this, blend the tomatoes into a smooth puree before cooking.

 Finishing the dish: After cooking the chicken, simmer it in a mixture of tomato sauce, cream, and spices for a few minutes to infuse the flavors. Finish the dish by adding a dollop of butter and garnishing it with fresh coriander leaves, give our article a read-through Comprehensive tips for Poaching, Stewing, and Braising Ingredients.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 1/2 cup butter

• 1 onion, diced

• 3 cloves garlic, minced

• 2 teaspoons grated ginger

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon turmeric

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon salt

• 1 can (14 oz) tomato sauce

• 1 cup heavy cream

• 1/4 cup chopped cilantro, for garnish

Instructions

1. Heat butter in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes.

2. Add garlic and ginger and cook for an additional 1-2 minutes until fragrant.

3. Add the chicken pieces and cook until browned on all sides, stirring occasionally.

4. In a small bowl, mix together coriander, cumin, turmeric, smoked paprika, cayenne pepper, and salt. Add this mixture to the skillet and cook for another 1-2 minutes until the chicken is coated in the spices.

5. Pour in the tomato sauce and bring to a simmer. Reduce the heat to low and allow to simmer for 20-25 minutes.

6. Stir in the heavy cream and cook for another 5-7 minutes until the chicken is cooked through and the sauce has thickened.

7. Garnish with chopped cilantro and serve over rice or with naan bread.

Preparation Time 20 min

Cook Time 45 min

Total time 1 hour 5 min

Nutrition Facts

Calories: 550

Fat: 40 g

Saturated Fat: 23 g

Carbohydrates: 12 g

Fiber: 2 g

Sugar: 5 g

Protein: 37 g

Regional Ingredients Variations of Butter Chicken

Punjabi Butter Chicken: This version is made with marinated grilled chicken cooked in a spiced tomato-based gravy made with butter, cream, and a mix of spices like cumin, coriander, and garam masala. It is typically served with naan or rice.

Delhi Style Butter Chicken: Known as "Murg Makhani", this version includes the addition of kasuri methi, a dried herb, to the tomato-based gravy, along with grilled chicken and cream. It is typically served with tandoori roti or naan.

Bengaluru Butter Chicken: This version is made with boneless chicken thighs cooked in a spiced tomato-based gravy made with butter, cashew nuts, and a mix of spices like turmeric, cumin, and chili powder. It is typically served with paratha or rice.

Hyderabad Butter Chicken: Known as "Murgh Makhani", this version includes the addition of tamarind pulp or lemon juice to the tomato-based gravy, which gives it a slightly tangy flavor, along with grilled chicken and cream. It is typically served with roti or biryani.

Mumbai Butter Chicken: Called "Chicken Makhanwala", this version includes the addition of kasuri methi and green chilies to the tomato-based gravy along with grilled chicken and cream. It is typically served with butter naan or jeera rice.

Kashmiri Butter Chicken: Known as "Murgh Makhani Rogan Josh", this version is made with boneless chicken cooked in a spiced tomato and onion-based gravy made with butter, cream, and a mix of spices like fennel, ginger, and cinnamon. It is typically served with flatbread or rice.

Goa Butter Chicken: Called "Xacuti Murgh Makhani", this version includes the addition of grated coconut and poppy seeds to the tomato-based gravy, giving it a rich and nutty flavor, along with grilled chicken and cream. It is typically served with rice or naan.

Share it with your friends #butterchicken. #IndianCuisine, Let a #currylover to know this easy recipe. #chickenrecipe #NorthIndia