Description
Butter Chicken
Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that originated in Delhi in the 1950s. Renowned for its rich, creamy texture and aromatic spices, it’s become a favorite both in Indian households and internationally. This dish features tender chicken marinated in a blend of spices and yogurt, then simmered in a luscious tomato-based sauce. Perfect for family dinners or a cozy night in, Butter Chicken pairs wonderfully with basmati rice or warm naan to soak up every drop of its delicious sauce.
1/2 cup plain yogurt
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp garam masala
1/2 tsp chili powder
1 tsp ground cumin
1 tbsp grated ginger
2 garlic cloves, crushed
1.5 lb chicken thighs, bite-sized
2 tbsp ghee or butter
1 cup tomato passata
1 cup heavy cream
1 tbsp sugar
1 1/4 tsp salt
Directions:
1. Marinate chicken in yogurt, spices, ginger, and garlic for 3+ hours.
2. Cook chicken in ghee until white.
3. Add passata, cream, sugar, and salt; simmer for 20 min.
Prep Time: 15 mins
Kcal: 420 kcal per serving
Step-by-Step Guide
1. Prepare the Marinade: In a large bowl, combine the yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, grated ginger, and crushed garlic. Mix until a smooth paste forms.
2. Marinate the Chicken: Add the bite-sized chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for a minimum of 3 hours, or ideally overnight, for maximum flavor.
3. Cook the Chicken: In a large skillet or pan, heat the ghee or butter over medium-high heat. Add the marinated chicken pieces (shaking off excess marinade) and cook for 5-7 minutes until they are opaque and white on all sides.
4. Create the Sauce: Reduce the heat to medium. Pour in the tomato passata, heavy cream, sugar, and salt. Stir well to combine, ensuring the chicken is fully submerged in the sauce.
5. Simmer: Allow the mixture to come to a gentle simmer. Cover the pan and let it cook for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Serving Suggestions
Serve your Butter Chicken piping hot, garnished with a drizzle of cream and fresh cilantro. It is traditionally paired with steamed basmati rice or fluffy jeera rice. For the ultimate experience, offer warm, buttery garlic naan or roti on the side to scoop up the creamy sauce. A side of cooling cucumber raita or a simple green salad provides a refreshing contrast.
How-to Summary
Butter Chicken is made by marinating chicken in a spiced yogurt mixture, pan-cooking it, and then simmering it in a rich, creamy tomato sauce. The key steps are a long marination for tender chicken and a gentle simmer to blend the sauce flavors perfectly.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but chicken thighs are recommended for their juiciness and flavor. If using breasts, reduce cooking time slightly to prevent dryness.
What can I substitute for heavy cream? For a lighter version, full-fat coconut milk or cashew cream are excellent dairy-free alternatives that still provide richness.
How can I make it spicier? Increase the amount of chili powder in the marinade, or add a finely chopped fresh green chili to the sauce while simmering.
How long does leftover Butter Chicken last? Stored in an airtight container in the refrigerator, it will keep for 3-4 days. The flavors often deepen overnight.
What is tomato passata? It is an uncooked, strained tomato puree. You can substitute it with canned crushed tomatoes or blend canned whole tomatoes until smooth.
Common Mistakes to Avoid
- Skipping the Marination Time: Rushing this step results in less tender and less flavorful chicken.
- Cooking on Too High Heat: This can cause the cream to curdle or the spices to burn. Maintain a gentle simmer for the sauce.
- Overcooking the Chicken: This leads to dry, tough meat. Cook just until opaque and then let it finish in the simmering sauce.
- Not Tasting for Seasoning: Always taste the sauce before serving and adjust salt or sugar to balance the tomatoes’ acidity.
Conclusion
Mastering Butter Chicken at home is a rewarding culinary achievement. By following the detailed steps, avoiding common pitfalls, and serving it with the right accompaniments, you can recreate this restaurant favorite in your own kitchen. Its rich, comforting flavors are sure to impress and satisfy, making it a perfect centerpiece for any special meal.