The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
why you will love this recipe
Butter Chicken, also known as Murgh Makhani, is a beloved dish that captures the essence of Indian cuisine. Its rich and creamy tomato sauce combined with tender pieces of chicken makes it a favorite for many. You will love this recipe because it brings authentic Indian flavors into your kitchen with ease. This dish is not only delicious but also relatively straightforward to make, making it perfect for both novice cooks and experienced chefs.
Whether it’s a weeknight dinner with the family or a special weekend gathering, Butter Chicken shines as a crowd-pleaser. The creamy sauce is kid-approved and can be served with rice or naan for a complete meal. Enjoying Butter Chicken at home allows you to control the ingredients, ensuring a nutritious and satisfying dish that fits your family’s tastes.
how to make Butter Chicken (Murgh Makhani)
Step-by-step overview
Making Butter Chicken is a simple yet rewarding process. You’ll start by marinating the chicken, which helps to infuse it with flavor and make it tender. After marinating, you’ll create a flavorful sauce that combines spices, tomatoes, and cream. The final step involves cooking the marinated chicken and then mixing it with the creamy sauce for a deliciously comforting meal.
Ingredients
- 2 lbs chicken thighs (cubed)
- ½ cup dahi (*see notes)
- 1/2 lemon (juiced)
- 2 tablespoon ginger garlic paste
- 1 green chili (finely chopped, optional)
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon salt
- 4 tablespoon butter (divided)
- 1 small yellow onion (chopped)
- 1 star anise
- 1 black cardamom pod
- 4-5 green cardamom pods
- 1 cinnamon stick
- 1/2 tsp cumin seeds
- 1 tablespoon ginger garlic paste
- ½ teaspoon garam masala
- 1 teaspoon ground coriander
- ⅛ teaspoon ground cloves
- 1 tablespoon Kashmiri chili powder
- 1 tablespoon tomato paste
- 14 oz canned tomatoes
- 1 teaspoon sugar
- salt (to taste)
- 5-8 cashews (optional)
- ¼ cup heavy cream
- 1 teaspoon kasuri methi
- cilantro, red onion (for garnish)
- heavy cream (for garnish)
Directions
- Trim the fat from the chicken thighs and cut them into 1-inch cubes.
- In a large bowl, mix the dahi, lemon juice, ginger garlic paste, green chili, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Add the chicken and toss until coated. Cover and marinate for at least 30 minutes, ideally up to 24 hours.
- Crush the green cardamom pods, discarding the green parts, and keeping the seeds.
- Melt 2 tablespoons of butter in a pot over medium heat. Add the star anise, black cardamom, green cardamom seeds, cinnamon stick, and cumin seeds to infuse the butter for about a minute.
- Add the chopped onions and ginger garlic paste, sautéing until the onions brown.
- Incorporate the ground spices (garam masala, coriander, cloves, and Kashmiri chili powder) for about a minute.
- Stir in the tomato paste, crushed tomatoes, cashews (if using), sugar, and salt to taste. Lower the heat to simmer for 5-10 minutes until the sauce thickens.
- Meanwhile, heat a skillet on high and add a tablespoon of ghee or oil. Cook the marinated chicken until browned and fully cooked, about 3-4 minutes on each side.
- Discard the whole spices (black cardamom, star anise, cinnamon stick) and blend the sauce until smooth. If it’s too thick, add water as needed.
- Return the sauce to the skillet, bring to a simmer, and add the chicken. Cook for an additional 5 minutes.
- Slowly stir in the heavy cream, simmering for 2-3 minutes. Adjust spices to taste and finish with kasuri methi.
- Garnish with heavy cream, cilantro, and diced red onions. Serve hot with rice or naan.
how to serve Butter Chicken
Butter Chicken is best served hot, alongside steaming basmati rice or soft garlic naan. Its creamy texture pairs wonderfully with warm bread for scooping, making each bite a delightful experience. You can also add a side of cucumber salad or pickles for a refreshing contrast to the richness of the dish.
how to store Butter Chicken
Allow any leftovers to cool completely, then transfer them to an airtight container. Butter Chicken can be stored in the refrigerator for up to 4 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water if needed to loosen the sauce. You can freeze Butter Chicken for up to three months; just ensure it’s well-sealed to prevent freezer burn.
tips to make Butter Chicken
- For an intense flavor, allow the chicken to marinate for the full 24 hours.
- Adjust the level of spice by modifying the amount of Kashmiri chili powder and green chili.
- Use a high-quality butter for the best flavor in the sauce.
- Adding cashews creates a creamier texture if you choose to include them.
variation
You can make Butter Chicken with various proteins. Swap chicken for paneer for a vegetarian option, or try it with tofu for a vegan twist. Consider adding vegetables like spinach or peas to enhance the nutritional value.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs tend to be more tender and juicy, resulting in a better texture.
Is Butter Chicken spicy?
Butter Chicken is generally not very spicy due to the creamy sauce, but you can adjust the heat level by adding less Kashmiri chili powder or omitting the green chili.
Can I make Butter Chicken ahead of time?
Absolutely! Butter Chicken tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat before serving.
Butter Chicken
A rich and creamy dish that brings authentic Indian flavors to your kitchen, perfect for family dinners or special gatherings.
Ingredients
Method
Preparation
- Trim the fat from the chicken thighs and cut them into 1-inch cubes.
- In a large bowl, mix the dahi, lemon juice, ginger garlic paste, green chili, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Add the chicken and toss until coated. Cover and marinate for at least 30 minutes, ideally up to 24 hours.
Making the Sauce
- Crush the green cardamom pods, discarding the green parts and keeping the seeds.
- Melt 2 tablespoons of butter in a pot over medium heat. Add the star anise, black cardamom, green cardamom seeds, cinnamon stick, and cumin seeds to infuse the butter for about a minute.
- Add the chopped onions and ginger garlic paste, and sauté until the onions brown.
- Incorporate the ground spices (garam masala, coriander, cloves, and Kashmiri chili powder) for about a minute.
- Stir in the tomato paste, crushed tomatoes, cashews (if using), sugar, and salt to taste. Lower the heat to simmer for 5-10 minutes until the sauce thickens.
Cooking the Chicken
- Meanwhile, heat a skillet on high and add a tablespoon of ghee or oil. Cook the marinated chicken until browned and fully cooked, about 3-4 minutes on each side.
Combining and Finishing
- Discard the whole spices (black cardamom, star anise, cinnamon stick) and blend the sauce until smooth. If it’s too thick, add water as needed.
- Return the sauce to the skillet, bring to a simmer, and add the chicken. Cook for an additional 5 minutes.
- Slowly stir in the heavy cream, simmering for 2-3 minutes. Adjust spices to taste and finish with kasuri methi.
Serving
- Garnish with heavy cream, cilantro, and diced red onions. Serve hot with rice or naan.
Notes
Allow any leftovers to cool completely, then transfer them to an airtight container. Butter Chicken can be stored in the refrigerator for up to 4 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water if needed to loosen the sauce. You can freeze Butter Chicken for up to three months; just ensure it's well-sealed to prevent freezer burn. For an intense flavor, allow the chicken to marinate for the full 24 hours.
