Welcome to an authentic and delicious journey with Indian Butter Chicken, also known as Murgh Makhani. This creamy, spiced dish is beloved for its rich flavors, combining aromatic spices and tender chicken in a buttery tomato sauce. Whether you’re an enthusiast of traditional Indian cuisine or just discovering it, this recipe is perfect for impressing guests or enjoying a comforting dinner at home. Let’s dive into the recipe and explore how to make this delightful dish from scratch!
Introduction to Indian Butter Chicken
Indian Butter Chicken, or Murgh Makhani, originates from the northern regions of India, particularly Punjab. It is known for its creamy tomato-based sauce, rich with butter and infused with a variety of spices. This dish was developed as a way to use leftover tandoori chicken, creating a flavorful meal that can be enjoyed with naan or basmati rice. Today, it is a global favorite, cherished for its balance of heat and creaminess. For fans of classic Indian dishes, this butter chicken recipe is a must-try!
For more on the history of Indian cuisine and how butter chicken has evolved, check out this detailed article.
Ingredients for Indian Butter Chicken
Here’s everything you’ll need to prepare the perfect Murgh Makhani:
- 3 tablespoons peanut oil (or substitute with any neutral oil)
- 2 pounds boneless, skinless chicken breasts, cut into 1” chunks
- 3 tablespoons unsalted butter
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- ¼ cup heavy cream
- 1 cup whole milk plain yogurt
- 2 teaspoons cornstarch
- Kosher salt, as needed
Optional Substitutions:
- Use tofu instead of chicken for a vegetarian version.
- Swap almond milk for yogurt to make the dish dairy-free.
- Replace peanut oil with coconut oil for a slightly different flavor profile.
How to Make Indian Butter Chicken – Step by Step
Follow these instructions for a flawless Indian Butter Chicken experience:
Step1: Prepare the Chicken
- Heat a large heavy-bottomed pot over medium heat, add the peanut oil and allow it to heat through.
- Add the chicken and sauté until lightly browned on all sides, about 5 minutes.
Step2: Sauté the Aromatics
- Add the butter and allow it to melt, then add the onion.
- Cook, stirring occasionally, until the onions are soft and translucent, about 2 minutes.
- Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about an additional 30 seconds.
Step3: Add the Spices
- Stir in the ginger, garam masala, cumin, coriander, chili powder, and the bay leaf.
- Let cook, stirring constantly, until spices are fragrant but not burnt, about 1 minute.
Step4: Incorporate the Tomato Base
- Add the tomato paste and crushed tomatoes, stirring occasionally, for about 2 minutes.
- Reduce the heat to low and stir in the heavy cream and yogurt.
Step5: Thicken the Sauce
- Let simmer until the liquid has reduced by about a third and the chicken is cooked through, about 10 minutes.
- In a small container, combine the cornstarch and ¼ cup of cold water. Shake or whisk to mix, then slowly whisk the mixture into the sauce.
- Cook, stirring occasionally, until the sauce has thickened, about 5 to 10 minutes.
Step6: Final Seasoning
- Season to taste with Kosher salt.
- Serve hot with a side of basmati rice and naan bread.
Helpful Tips for Making Indian Butter Chicken
- Use freshly ground spices for a more aromatic and authentic flavor.
- Marinate the chicken in yogurt and spices for a few hours to enhance tenderness and taste.
- If the sauce is too thick, add a splash of water or cream to adjust the consistency.
Cooking Tips for the Best Indian Butter Chicken
- High Heat Sear: Sear the chicken on high heat initially to lock in moisture.
- Use Full-Fat Dairy: Full-fat yogurt and cream provide the best texture and flavor.
- Simmer Slowly: Allow the sauce to simmer on low heat for a deeper, richer flavor.
Serving Suggestions for Indian Butter Chicken
Pair this dish with:
- Steamed Basmati Rice: A fragrant and fluffy rice that complements the creamy sauce.
- Garlic Naan Bread: Perfect for soaking up every last drop of the delicious sauce.
- Cucumber Raita: A refreshing yogurt-based side to balance the spiciness.
Nutritional Information
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Fats: 22g
- Carbohydrates: 12g
- Proteins: 38g
- Fiber: 3g
- Sugar: 5g
- Cholesterol: 110mg
Storage and Leftovers for Indian Butter Chicken
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a saucepan over low heat, adding a splash of water if needed.
Frequently Asked Questions (FAQs) for Indian Butter Chicken
- Can I make Indian Butter Chicken ahead of time? Yes! The flavors actually deepen overnight, making it even more delicious the next day.
- What can I use instead of chicken? Paneer or tofu are great vegetarian options that work well with the sauce.
- Is butter chicken spicy? It has a mild heat level, but you can adjust the chili powder to your preference.
- Can I use Greek yogurt instead of plain yogurt? Absolutely, but it might make the sauce thicker, so adjust with a little extra cream or water.
Related Recipes for Butter Chicken Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
I hope you enjoy this flavorful and rich Indian Butter Chicken recipe! Don’t forget to share your thoughts, variations, or questions in the comments below. Try it tonight and discover why this dish is a beloved favorite across the globe!
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Indian Butter Chicken Recipe | Creamy & Flavorful Murgh Makhani
Description
Welcome to an authentic and delicious journey with Indian Butter Chicken, also known as Murgh Makhani. This creamy, spiced dish is beloved for its rich flavors, combining aromatic spices and tender chicken in a buttery tomato sauce. Whether you’re an enthusiast of traditional Indian cuisine or just discovering it, this recipe is perfect for impressing guests or enjoying a comforting dinner at home. Let’s dive into the recipe and explore how to make this delightful dish from scratch!
Ingredients
- 3 tablespoons peanut oil (or substitute with any neutral oil)
- 2 pounds boneless, skinless chicken breasts, cut into 1” chunks
- 3 tablespoons unsalted butter
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- ¼ cup heavy cream
- 1 cup whole milk plain yogurt
- 2 teaspoons cornstarch
- Kosher salt, as needed
Optional Substitutions:
- Use tofu instead of chicken for a vegetarian version.
- Swap almond milk for yogurt to make the dish dairy-free.
- Replace peanut oil with coconut oil for a slightly different flavor profile.
Instructions
Step 1: Prepare the Chicken
- Heat a large heavy-bottomed pot over medium heat, add the peanut oil and allow it to heat through.
- Add the chicken and sauté until lightly browned on all sides, about 5 minutes.
Step 2: Sauté the Aromatics
- Add the butter and allow it to melt, then add the onion.
- Cook, stirring occasionally, until the onions are soft and translucent, about 2 minutes.
- Add the garlic and cook, stirring occasionally, until the garlic is fragrant, about an additional 30 seconds.
Step 3: Add the Spices
- Stir in the ginger, garam masala, cumin, coriander, chili powder, and the bay leaf.
- Let cook, stirring constantly, until spices are fragrant but not burnt, about 1 minute.
Step 4: Incorporate the Tomato Base
- Add the tomato paste and crushed tomatoes, stirring occasionally, for about 2 minutes.
- Reduce the heat to low and stir in the heavy cream and yogurt.
Step 5: Thicken the Sauce
- Let simmer until the liquid has reduced by about a third and the chicken is cooked through, about 10 minutes.
- In a small container, combine the cornstarch and ¼ cup of cold water. Shake or whisk to mix, then slowly whisk the mixture into the sauce.
- Cook, stirring occasionally, until the sauce has thickened, about 5 to 10 minutes.
Step 6: Final Seasoning
- Season to taste with Kosher salt.
- Serve hot with a side of basmati rice and naan bread.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use freshly ground spices for a more aromatic and authentic flavor.
- Marinate the chicken in yogurt and spices for a few hours to enhance tenderness and taste.
- If the sauce is too thick, add a splash of water or cream to adjust the consistency.
