Butter Chicken, also known as Chicken Makhani, is a beloved Indian dish that perfectly blends tender, marinated chicken with a rich, creamy tomato-based sauce. Originating from the kitchens of Northern India, this dish has become a global favorite, renowned for its velvety texture and flavorful depth.
About Butter Chicken
Butter Chicken was first created in the 1950s by chefs in Delhi who wanted to reuse leftover tandoori chicken. By simmering the chicken in a sauce made of butter, cream, and tomatoes, they crafted a dish that is now a staple in Indian cuisine. The mild yet flavorful sauce, combined with the tender chicken, makes it an ideal dish for those new to Indian flavors.
Ingredients and Substitutes
- Chicken: Traditionally, bone-in chicken is used, but boneless chicken breasts or thighs work well. Tandoori chicken or grilled chicken adds authentic flavor.
- Yogurt: Used for marinating the chicken; can be substituted with Greek yogurt or even buttermilk.
- Tomatoes: Fresh tomatoes are best, but canned tomatoes or tomato puree can be used in a pinch.
- Butter and Cream: Essential for the rich, creamy sauce. For a lighter version, you can use milk or coconut cream.
- Spices: A mix of garam masala, cumin, coriander, and chili powder. If you’re missing some spices, curry powder can be a substitute.
How to Make Butter Chicken?
- Marinate the Chicken: Combine yogurt, lemon juice, and spices. Coat the chicken and let it marinate for at least 2 hours.
- Cook the Chicken: Grill or pan-fry the marinated chicken until cooked through and slightly charred.
- Prepare the Sauce: In a pan, sauté onions, garlic, and ginger until golden. Add tomato puree, and cook until the oil separates. Add spices, butter, and cream.
- Combine: Add the cooked chicken to the sauce, simmering until the flavors meld together.
- Garnish: Finish with a drizzle of cream and a sprinkle of fresh cilantro.
Serving Suggestions
Butter Chicken pairs beautifully with naan, roti, or steamed basmati rice. For a full meal, serve with a side of raita and pickled onions.
Expert Tips
- Marinate Longer: For deeper flavor, marinate the chicken overnight.
- Use Fresh Spices: Freshly ground spices elevate the dish’s flavor.
- Balance the Creaminess: Adjust the cream and butter according to your taste preference. For a richer sauce, add more butter.
Recipe Card
Butter Chicken (Indian Chicken Makhani)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 4
Ingredients:
- 500g boneless chicken, cubed
- 1 cup yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 4 tbsp butter
- 1 cup tomato puree
- 1/2 cup cream
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, minced
- Salt to taste
- Fresh cilantro for garnish
Instructions:
- Marinate chicken in yogurt, lemon juice, and spices for 2 hours.
- Cook chicken until slightly charred.
- Sauté onions, garlic, and ginger. Add tomato puree and cook.
- Add spices, butter, and cream to the sauce.
- Combine chicken with the sauce and simmer.
- Garnish and serve with naan or rice.
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