Indian Butter Chicken Recipe, commonly referred to as Murgh Makhani, is a well-liked meal that comes from the Indian state of Punjab. It is prepared with boneless chicken pieces that have been cooked in a decadent tomato and butter sauce.
Ginger, garlic, turmeric, cumin, and coriander are among the classic Indian spices that are used to flavour the sauce. Usually, the meal is served with rice or an Indian flatbread called naan.
The chicken is first marinated in a concoction of yoghurt, lemon juice, ginger, garlic, and spices before being prepared as Indian Butter Chicken. Following grilling or sautéing, the marinated chicken has finished cooking.
Onions, tomatoes, and a mixture of spices are sautéed in butter or ghee to create the sauce. To enable the sauce’s flavours to blend, the cooked chicken is added and simmered for a little while.
The sauce may be made richer and luscious by adding cream as one of the recipe’s variations. To give the sauce a nutty taste and a creamy consistency, some people also prefer to add cashews or almonds.
Naan bread, basmati rice, or any other type of Indian bread goes well with butter chicken. To add colour and taste and garnish the meal, some individuals like to include fresh cilantro or mint leaves.
Indian Butter Chicken is an all-around tasty and soothing dish that is ideal for a family supper or a special occasion. No extra tools are needed to prepare the dish, which is simple. It’s undoubtedly one of the most beloved dishes in Indian cuisine because of its rich and creamy sauce, delicate chicken, and perfect balance of spices.
WHY IS IT CALLED THE INDIAN BUTTER CHICKEN RECIPE?
Due to the substantial usage of butter in the meal, the dish is known as “Butter Chicken.” The onions, tomatoes, and spices for the sauce are sautéed according to the recipe’s traditional instructions in butter or ghee, an Indian clarified butter.
The butter or ghee not only gives the food richness and flavour but also enhances the flavour of the spices that are utilised. Butter chicken gets its name from the sauce, which is very creamy and flavorful.
Ingredients(Needed Items):
- Garlic
- Cumin Powder
- Lemon Juice
- Garam Masala
- Ginger
- Boneless, Skinless Chicken Breasts or Thighs
- Coriander Powder
- Butter or Ghee
- Turmeric Powder
- Onion
- Tomatoes
- Salt
- Heavy Cream or Full-Fat Coconut Milk (Optional)
- Plain Yoghurt
- Rice or Indian Bread for Serving.
- Cashews or Almonds (Optional)
- Fresh Cilantro or Mint Leaves (Optional)
WHAT SPICES GO IN BUTTER CHICKEN?
The following spices are frequently used in Indian Butter Chicken:
- Garam masala
- Coriander powder
- Cumin powder
- Ginger
- Salt
- Garlic
- Turmeric powder
These spices are utilised in several dishes. By putting this in the recipe, the taste is enhanced. Garam masala is a mixture of many ingredients. Cardamom, black pepper, cinnamon, cumin, and coriander are a few examples of seasonings that can be used.
The recipe benefits from the different tastes and aromas of these spices.
HOW DO YOU MAKE HOMEMADE BUTTER CHICKEN?
Step 1
Take a big bowl, add garlic, lemon juice, ginger, and curd, and you have to mix spices with it and make the marinade. You have to add chicken to it and keep it in the fridge. You have to marinate for at least 2 hours or even overnight.
Step 2
Take a pan and heat it by keeping it on the flame. Apart from the pan, you can also use the grill. You have to put the chicken in it and heat it.
Step 3
Now you have to take another pan, take butter or ghee in it and heat it. Keep the flame low while heating so that it gets heated properly and does not burn.
Step 4
You have to put ginger, onion, and garlic in it and heat it well so that it becomes soft to eat.
Step 5
Now you have to add cumin, coriander, tomato, and salt as per your taste. You have to watch the tomato in it when it cooks till it becomes soft and till the sauce thickens with it.
Step 6
If you want, you can use it by grinding cashews or almonds well in water and making a paste. And if you want you can add sauce to it.
Step 7
You can add coconut or cream milk if you are using it. After adding the milk, you have to mix it well.
Step 8
Dip the chicken that you have cooked in the sauce and let it boil well for a few minutes. Boil till it mixes well.
Step 9
You should garnish it well before eating and you can use mint or cilantro to garnish.
Step 10
Your Indian butter chicken recipe is ready and you can serve it with roti or rice.
Tips and Tricks (Pro Tips):
Richen the sauce by adding some cream or full-fat coconut milk: To make the sauce richer and creamier, add a little cream or full-fat coconut milk.
Serving suggestions: Serve Indian Butter Chicken with rice or Indian bread, such as naan, to sop up the mouthwatering sauce.
Indian Butter Chicken leftovers may be kept in the fridge for up to 4 days or in the freezer for up to 3 months. Chicken and sauce should be cooked thoroughly in a pan simultaneously.
Richness and creaminess may be increased by adding nuts, such as cashews or almonds, which will give the sauce a nutty taste and a creamy consistency.
Include nuts for The flesh will become more soft and flavorful if the chicken is marinated in yoghurt, lemon juice, and spices. More flavour will develop in the chicken the longer it is marinated.
Tomatoes should be of great quality because they are a crucial component of the sauce. Ripe, juicy tomatoes with a lot of acidities are best. A pleasing mix of sweetness and acidity will result from doing this for the sauce.
The sauce should be thick enough to coat the back of a spoon after being cooked until it reaches that consistency. Continue cooking the sauce if it is too thin until the right consistency is achieved.
More Indian Dinner Recipes to try:
- Samosas: A popular Indian snack made with a savoury filling (usually vegetables or meat) wrapped in a crispy pastry.
- Biryani: A flavorful rice dish made with meat or vegetables and a variety of spices.
- Dosa: A popular South Indian dish made with fermented rice and lentil batter, filled with a variety of fillings, and served with chutney or sambar.
- Vada Pav: A popular street food from Mumbai made with a deep-fried potato patty served in a bun with various chutneys and spices.
- Kofta Curry: Made with meatballs or vegetable balls cooked in spicy gravy.
- Chicken Tikka Masala: A classic Indian dish made with marinated chunks of chicken cooked in a creamy tomato-based sauce.
- Palak Paneer: Spinach and cottage cheese cooked in a flavorful gravy.
- Chana Masala: A popular dish made with chickpeas cooked in a spicy tomato-based sauce.
- Aloo Gobi: A vegetarian dish made with potatoes and cauliflower cooked in a flavorful spice blend.
- Butter Chicken: A popular dish made with marinated chicken cooked in a creamy tomato-based sauce.
Is That Possible to Store Fridge Indian Butter Chicken Recipe?
The answer is that you can keep Indian Butter Chicken (Murgh Makhani) in the fridge. Place the dish in an airtight container after allowing it to cool to room temperature. It will keep in the refrigerator for three to four days when properly stored.
To guarantee food safety, it is preferable to reheat the dish in a microwave or a skillet over low to medium heat until it is thoroughly heated. If the sauce thickens after being chilled, you can want to add a little water or cream to thin it down.
Additionally, Indian Butter Chicken may be frozen for up to three months; however, the texture and flavour may alter after thawing.
Can I Freeze the Indian Butter Chicken Recipe?
Yes, Indian Butter Chicken may be frozen. It is preferable to wait until the dish has completely cooled before putting it in the freezer or transferring it to an airtight container.
Reheat it on the stove or in the microwave after it has thawed in the refrigerator when you’re ready to eat. Remember that after freezing and reheating, some components, like cream, may lose part of their texture.
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Indian Butter Chicken Recipe
Description
Indian Butter Chicken is an all-around tasty and soothing dish that is ideal for a family supper or a special occasion. No extra tools are needed to prepare the dish, which is simple. It’s undoubtedly one of the most beloved dishes in Indian cuisine because of its rich and creamy sauce, delicate chicken, and perfect balance of spices.
Ingredients
Instructions
- Take a big bowl, add garlic, lemon juice, ginger, and curd, and you have to mix spices with it and make the marinade. You have to add chicken to it and keep it in the fridge. You have to marinate for at least 2 hours or even overnight.
- Take a pan and heat it by keeping it on the flame. Apart from the pan, you can also use the grill. You have to put the chicken in it and heat it.
- Now you have to take another pan, take butter or ghee in it and heat it. Keep the flame low while heating so that it gets heated properly and does not burn.
- You have to put ginger, onion, and garlic in it and heat it well so that it becomes soft to eat.
- Now you have to add cumin, coriander, tomato, and salt as per your taste. You have to watch the tomato in it when it cooks till it becomes soft and till the sauce thickens with it.
- If you want, you can use it by grinding cashews or almonds well in water and making a paste. And if you want you can add sauce to it.
- You can add coconut or cream milk if you are using it. After adding the milk, you have to mix it well.
- Dip the chicken that you have cooked in the sauce and let it boil well for a few minutes. Boil till it mixes well.
- You should garnish it well before eating and you can use mint or cilantro to garnish.
- Your Indian butter chicken recipe is ready and you can serve it with roti or rice.
Video
Notes
- Indian Butter Chicken leftovers may be kept in the fridge for up to 4 days or in the freezer for up to 3 months. Chicken and sauce should be cooked thoroughly in a pan simultaneously.
- Richness and creaminess may be increased by adding nuts, such as cashews or almonds, which will give the sauce a nutty taste and a creamy consistency.
- Include nuts for The flesh will become more soft and flavorful if the chicken is marinated in yoghurt, lemon juice, and spices. More flavour will develop in the chicken the longer it is marinated.
- The answer is that you can keep Indian Butter Chicken (Murgh Makhani) in the fridge. Place the dish in an airtight container after allowing it to cool to room temperature. It will keep in the refrigerator for three to four days when properly stored.
- To guarantee food safety, it is preferable to reheat the dish in a microwave or a skillet over low to medium heat until it is thoroughly heated. If the sauce thickens after being chilled, you can want to add a little water or cream to thin it down.
- Additionally, Indian Butter Chicken may be frozen for up to three months; however, the texture and flavour may alter after thawing.
Servings 4
- Amount Per Serving
- Calories 440
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 11g56%
- Cholesterol 172mg58%
- Sodium 927mg39%
- Potassium 723mg21%
- Total Carbohydrate 12g4%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 32g64%
- Vitamin C 21 mg
- Calcium 124 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frequently Asked Questions:
1. What is Indian butter sauce made of?
Answer: Indian butter sauce is a thick and creamy sauce comprised of tomatoes, butter, cream, sugar, fenugreek leaves, and spices including cumin, coriander, ginger, garlic, and garam masala. frequently used as a dip or garnish as well as the foundation for meals like butter chicken.
2. Is butter chicken truly Indian?
Answer: Butter chicken sometimes referred to as murgh makhani, is a cuisine that dates back to the early 20th century and is believed to be authentically Indian. It’s generally served with chicken and is created with a tomato-based sauce, butter, cream, and spices. It is a much-adored and well-known Indian dish.
3. What can I substitute for heavy cream in Indian butter chicken?
Answer: In Indian butter chicken, heavy cream can be swapped out for yoghurt, coconut cream, sour cream, or even cashew cream. To thicken the sauce, you may also try mixing milk with butter or milk with cornflour.
4. Why is butter chicken so tasty?
Answer: Its blend of rich, creamy, and spicy characteristics makes butter chicken so delicious. While the butter and cream provide the sauce with a rich, creamy texture, the tomatoes in the sauce balance the dish’s sweetness and acidity. It has a rich flavour and is spicy because of the use of spices including cumin, coriander, ginger, garlic, and garam masala.
5. What is heavy cream called in India?
Answer: Heavy cream is referred to as “Malai” or “Amul Cream” in India. It adds richness and a creamy texture to a variety of Indian cuisines. Most Indian grocery stores have it, but you can also make your own by boiling milk until the cream floats to the top and then skimming it off.
6. How can I thicken butter chicken?
Answer: Add cornflour, tomato paste, and coconut milk, or use a roux to thicken the butter chicken instead of simmering it for a longer period of time. You may also purée part of the cooked tomatoes and stir them into the sauce. Don’t thicken it too much because doing so might change the flavour and consistency.
