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 Butter Chicken Recipe: A Creamy, Flavorful Classic


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Butter chicken, or murgh makhani, is one of the most beloved dishes in Indian cuisine. It’s a rich, creamy, and mildly spiced dish that combines tender chicken with a velvety tomato-based sauce. The flavors are a perfect balance of smoky, tangy, and sweet, making it an irresistible dish for both spice lovers and those new to Indian flavors.

This dish originated in Delhi in the 1950s when leftover tandoori chicken was mixed with a rich tomato sauce to create a moist, flavorful dish. Today, butter chicken is enjoyed around the world, known for its creamy texture and the luxurious blend of spices.

Key Ingredients in Butter Chicken

  1. Chicken: Boneless chicken thighs or breasts are typically used. Thighs stay more tender during cooking.
  2. Yogurt and Spices: Chicken is marinated in a mixture of yogurt, garlic, ginger, and spices like garam masala, turmeric, and chili powder to infuse flavor and tenderize the meat.
  3. Butter and Cream: Butter is used to give the dish its richness, and heavy cream or yogurt adds to the creaminess of the sauce.
  4. Tomato Base: Pureed tomatoes form the foundation of the sauce, balanced with spices and finished with a splash of cream.

Butter Chicken Recipe

Ingredients

For the Marinade:

  • 1 lb (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • Salt to taste

For the Sauce:

  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 cup tomato puree (or canned tomatoes, pureed)
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon sugar (optional)
  • ½ cup heavy cream (or full-fat yogurt)
  • ½ cup water or chicken broth
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Marinate the Chicken
  1. Prepare the marinade: In a large bowl, mix the yogurt, lemon juice, ginger paste, garlic paste, chili powder, garam masala, turmeric, and salt.
  2. Add the chicken: Toss the chicken pieces in the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
2. Cook the Chicken
  1. Cook the chicken: Heat a grill pan, skillet, or broiler over medium heat. Lightly oil the pan and cook the marinated chicken pieces for 5-7 minutes, turning occasionally, until they’re browned and cooked through. The chicken should have a slight char for added flavor. Set aside.
3. Make the Butter Chicken Sauce

  1. Heat butter: In a large pan, melt 3 tablespoons of butter over medium heat. Once the butter starts to foam, add the chopped onions and sauté until golden brown (about 5-7 minutes).

  2. Add ginger and garlic: Stir in the ginger and garlic paste, cooking for another minute until fragrant.

  3. Add the spices: Mix in chili powder, cumin, coriander, and garam masala. Stir for 30 seconds to let the spices release their aromas.

  4. Add the tomato puree: Pour in the tomato puree and cook the mixture on medium heat for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the tomatoes.

4. Finish the Dish

  1. Add cream and sugar: Stir in the cream and sugar (if using) to balance the acidity of the tomatoes. Simmer for 5 more minutes, allowing the flavors to meld together.

  2. Add the chicken: Gently fold the cooked chicken into the sauce. Add ½ cup of water or chicken broth to adjust the consistency, and let it simmer for an additional 10 minutes. Taste and adjust seasoning if needed.

  3. Garnish: Finish with a sprinkle of fresh cilantro leaves and an extra drizzle of cream for a luxurious touch.

Serving Suggestions

Butter chicken is best enjoyed with warm naan, paratha, or steamed basmati rice. The soft bread or rice is perfect for soaking up the rich, creamy sauce. For a more complete meal, serve it alongside cooling raita (yogurt sauce), a simple salad, or a side of dal.

Tips for Making the Best Butter Chicken

  1. Marination is key: Allowing the chicken to marinate for several hours (or overnight) infuses it with flavor and tenderizes the meat, giving you juicier chicken.

  2. Use boneless chicken thighs: Thighs tend to be more flavorful and tender compared to chicken breasts, which can dry out more easily during cooking.

  3. Tomato Balance: The acidity of the tomatoes is balanced with cream and a hint of sugar. Taste your sauce before adding sugar; sometimes, the cream alone is enough to balance the flavors.

  4. Adjust spice levels: If you prefer a milder butter chicken, reduce the chili powder or substitute it with paprika for color without as much heat.

  5. Char the chicken: Grilling or broiling the chicken pieces before adding them to the sauce gives a smoky, charred flavor that adds depth to the dish.

  6. Add kasuri methi (dried fenugreek leaves): For an authentic restaurant-style flavor, sprinkle some crushed kasuri methi into the sauce at the end. This adds a unique earthy, slightly bitter taste that complements the creamy sauce.

The Allure of Butter Chicken

Butter chicken is a celebration of Indian flavors, blending spices, cream, and tomatoes into a dish that’s universally loved. Whether you’re making it for a special occasion or a comforting weeknight meal, this recipe captures the heart of what makes butter chicken so special. With tender, flavorful chicken in a rich, buttery sauce, it’s a dish that’s sure to become a staple in your home kitchen. Enjoy it with naan or rice, and let each bite transport you to the vibrant world of Indian cuisine.



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