Easiest Butter Chicken Recipe| A Delicious Indian Dish
Delicious butter chicken prepared at home with basic ingredients, just like in restaurants. People have told me this dish is better than the butter chicken they get from restaurants. It’s exactly how it’s made! I’ve shared a simple butter chicken dish with many people and refined it over the years. It is ideal when the sauce is creamy and neither too thick nor too thin. You can adjust the amount of spices and salt to your preference. You may find tandoori & garam masala in the ethnic section of your supermarket. Believe me when I say that it’s delicious—literally!
Butter chicken was created in 1947 by Kundan Lal Gujral, a cook at the Moti Mahal restaurant in Delhi. Although murgh makhani is translated as “butter chicken,” it has nothing to do with butter. Instead, its name (makhani meaning magnificent) comes from the quantity of yogurt and butter used in its recipe. Butter chicken usually has a little more sweetness, tang, and aroma. The meal is also usually creamier than tikka masala. On the other hand, chilies are commonly used in tikka masala, which intensifies its peppery and spicy qualities.
So as to make tangier chunks, the chicken is further marinated and cooked in yogurt and a combination of half. Unlike other Indian curries where the base is made with a blend of onion and ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, which gives it a slightly sweet flavor. Almonds and cashews enhance the dish’s sweetness and depth. Tikka masala is spicier than butter chicken, which is only mildly seasoned. Because the tikka masala sauce contains yogurt for marinating, the chicken is typically softer and more succulent than butter chicken. Additionally, the texture of butter chicken is typically creamier.
A healthy alternative to tikka masala is butter chicken. A dish of butter chicken may contain 440 calories, whereas tikka masala has an astounding 450–520 calories per serving on average. Low-fat alternatives to butter and heavy cream are always an option if you’re worried about the fat content.
The spiced tomato and butter sauce used to make butter chicken gives it a sweet, creamy, and buttery flavor.
Tikka Masala tastes hotter, earthier, and tangier than Butter Chicken, which is softer and creamier. A creamy, buttery tomato-based sauce is called “Butter Chicken.” In addition, the tomato-based sauce in Tikka Masala contains a hint of sourness and acidity. Butter chicken is popular among families with young children since it is a milder curry than other Indian curries. The quantity of chile can certainly be tweaked to suit your preferences. In other words, you have total mastery of the level of heat. One of my favorite Indian recipes is this butter chicken recipe, often known as chicken makhani. It has a flavorful sauce that goes nicely with the chicken. Let’s make the delicious, creamy & mouthwatering butter chicken.
Ingredients:
Marinade:
- 1/2 cup full-fat plain yogurt
- ½ tablespoon lemon juice
- 1 teaspoon ground turmeric
- Half a teaspoon of garam masala
- 1 teaspoon masala tandoori
- Half a teaspoon of red chili powder
- 1 tablespoon fresh ginger paste
- 2 garlic cloves paste
- 1 minced green chili, such as jalapeño, or Serrano (if you use Serrano use half because it’s too hot)
- 1 teaspoon kasoori methi
- 1 kg of boneless chicken breast and thigh fillets cut into bite-sized pieces
Curry:
- 1 tablespoon vegetable oil and 2 tablespoons (30 grams) butter
- 1 large chopped onion
- 1 cup of tomato puree or paste
- 1 cup of thickened or heavy cream
- 1 tablespoon of sugar
- Salt to taste
Directions:
- Blend all of the marinade ingredients—except the chicken—in a food processor until the sauce is exceptionally smooth. (This is not what I do.)
- Put the chicken in a bowl and toss with the marinade ingredients. Cover and chill for at least three hours, preferably overnight.
- In a big fry pan, heat the butter or oil over high heat.
- Get the chicken from the marinade, but do not shake or wipe the marinade off of it. Instead, transfer the marinade that is still in the bowl into the frying pan.
- After adding the chicken to the frying pan, heat it for about 3 minutes, or until it turns completely white (the marinade prevents the chicken from browning).
- Stir in the cream, sugar, salt, and tomato paste. Add to the bowl any leftover marinade as well.
- Let it simmer for 20 minutes on low heat. To check if it needs more salt, taste it.
- If desired, garnish with coriander or cilantro leaves.
Serve With:
Basmati Rice or White Steamed Rice:
I don’t know whether you like rice or not, but I love steamed basmati rice with my creamy butter chicken. Some steamed basmati rice with butter chicken, some ring onion, & 1 green chili you won’t believe I can finish the full plate within 5 minutes.
Plain Naan, Garlic Naan, Butter Naan, or Plain Paratha:
Naan or Paratha is one of the most popular meals. They enjoy the combination of naan with butter chicken, tandoori chicken, different types of kebabs, different types of non-veg curry, and many other dishes.
They also make many kinds of parathas like aloo paratha (this paratha is made with mashed potatoes), gobi paratha (this paratha is made with mashed cauliflower), paneer paratha (this paratha is made with crushed paneer), and many others. Trust me, all types of parathas taste heavenly.
But for the butter chicken, the plain paratha would be the best combo because then you can feel the amazing aroma & texture of the butter chicken. But for naan, all three naan variations go well & taste amazing.
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