Quick & Easy Homemade Butter Chicken Recipe
Introduction: Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. It’s rich, creamy, and packed with flavor, making it the perfect comfort food. Traditionally made with marinated chicken cooked in a spiced tomato gravy and finished with butter and cream, this dish strikes a perfect balance between savory, tangy, and rich flavors. While making butter chicken from scratch might seem like a lengthy process, this quick and easy version brings all the deliciousness of the original without taking hours in the kitchen.
The History of Ingredients: Butter Chicken was created in the 1950s by the chefs at the famous Indian restaurant Moti Mahal in Delhi. The chefs combined leftover chicken with tomatoes, butter, and cream to create a new dish. The creamy sauce became an instant hit, and Butter Chicken quickly became one of the most popular dishes in Indian cuisine.
Key Ingredients:
- Chicken: Typically boneless, skinless chicken breast or thighs are used for this dish. Thighs are often preferred for their juiciness and flavor.
- Butter: A key component of the dish, butter gives the sauce its rich, silky texture and flavor.
- Tomatoes: Pureed tomatoes form the base of the sauce, giving it a tangy and slightly sweet flavor.
- Cream: Heavy cream or a blend of yogurt and cream is used to add richness and smoothness to the sauce.
- Spices: A combination of garam masala, turmeric, cumin, coriander, and chili powder gives butter chicken its signature warm, aromatic flavor.
- Garlic and Ginger: Fresh garlic and ginger are essential for providing depth and warmth to the dish.
- Fenugreek: Dried fenugreek leaves, also called kasuri methi, add a distinct flavor that elevates the dish.
Breakdown of Ingredients:
- Proteins: Chicken is the star of this dish, providing lean protein that absorbs the delicious sauce.
- Dairy: Butter and cream form the foundation of the dish’s luxurious sauce.
- Spices: Garam masala, cumin, coriander, turmeric, and chili powder give the dish its complexity and warmth.
- Tomatoes: Fresh or canned tomatoes are used to create the base of the sauce.
- Aromatics: Garlic and ginger add depth, while fenugreek contributes a unique, slightly bitter note that enhances the overall flavor.
Step-by-Step Recipe:
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 ½ cups tomato puree or crushed tomatoes
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- ½ tsp chili powder (adjust to taste)
- 1 tsp dried fenugreek leaves (kasuri methi)
- Salt to taste
- Fresh cilantro (for garnish)
Instructions:
- Cook the Chicken:
- Heat a tablespoon of butter in a large skillet or pan over medium-high heat.
- Add the chicken pieces and season with salt and a pinch of chili powder.
- Cook the chicken for 6-8 minutes, or until fully cooked and browned. Remove the chicken from the pan and set it aside.
- Prepare the Sauce:
- In the same skillet, add the remaining tablespoon of butter.
- Add the chopped onion and sauté until golden and soft (about 5-7 minutes).
- Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
- Stir in the ground cumin, coriander, turmeric, and chili powder. Cook for 1 minute to allow the spices to bloom.
- Add Tomatoes:
- Add the tomato puree or crushed tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally. The tomato sauce should thicken slightly.
- Finish the Sauce:
- Stir in the cream and dried fenugreek leaves (kasuri methi). Simmer for 5-10 minutes, allowing the sauce to thicken and become creamy. Adjust seasoning with salt and additional chili powder if desired.
- Combine Chicken with Sauce:
- Return the cooked chicken to the pan, stirring to coat the chicken in the sauce. Let it simmer for another 5-7 minutes to heat the chicken through and allow the flavors to meld together.
- Serve:
- Garnish with fresh cilantro and serve with steamed rice, naan, or roti.
Tips for the Perfect Butter Chicken:
- Marinate the Chicken: If you have extra time, marinate the chicken with yogurt, garlic, ginger, and spices for 30 minutes before cooking. This helps tenderize the chicken and infuses it with flavor.
- Use Fresh Tomatoes: Fresh tomatoes will give a richer, more natural flavor to the sauce. You can also use canned tomatoes in a pinch.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of chili powder and adjust to your taste.
- Simmer for Flavor: Don’t rush the simmering step. Let the sauce cook down to bring out the full depth of flavor.
Variations and Customizations:
- Vegetarian Version: Swap the chicken for paneer (Indian cottage cheese) or vegetables like cauliflower, peas, and potatoes for a vegetarian option.
- Spicy Butter Chicken: Add extra chili powder or even some green chilies for a spicier kick.
- Use Coconut Cream: For a dairy-free version, replace the heavy cream with coconut cream and omit the butter for a coconut-flavored butter chicken.
- Add Nuts: For a richer texture, add a handful of ground cashews or almonds to the sauce.
Health Considerations and Nutritional Value:
- High in Protein: This recipe provides a good amount of protein from the chicken, making it a satisfying meal.
- Calorie Dense: Butter chicken is a rich dish, so it can be high in calories due to the butter and cream. For a lighter version, you can reduce the butter and cream or use lower-fat alternatives.
- Rich in Antioxidants: The spices used in butter chicken—such as cumin, coriander, and turmeric—are packed with antioxidants that may have anti-inflammatory benefits.
- Low Carb: If served with cauliflower rice or steamed vegetables instead of traditional rice or naan, butter chicken can be a low-carb meal.
Nutritional Breakdown (approx. per serving):
- Calories: 350-450 kcal
- Protein: 30-35g
- Fat: 20-25g
- Carbs: 10-12g
- Fiber: 2-3g
FAQ:
- Can I make Butter Chicken ahead of time? Yes! Butter Chicken can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors actually improve as they sit. Reheat gently before serving.
- Can I freeze Butter Chicken? Absolutely! You can freeze Butter Chicken for up to 3 months. When reheating, do so slowly on the stovetop or in the microwave. The sauce might separate slightly, but stirring it will bring it back together.
- Can I substitute yogurt for cream? Yes, you can substitute half the cream with plain yogurt for a tangier version. Just make sure to add it after the sauce has cooled slightly to prevent curdling.
- Is Butter Chicken spicy? Butter Chicken is typically mild to medium in spice. You can adjust the chili powder or omit it entirely if you prefer a milder dish.
- Can I add vegetables to the Butter Chicken? Yes! You can add vegetables like bell peppers, peas, or spinach to the sauce for added flavor and nutrition.
This quick and easy homemade Butter Chicken recipe delivers all the flavors of a restaurant-quality dish in just under 30 minutes. Whether you’re cooking for a special occasion or a comforting weeknight dinner, it’s a delicious and satisfying option!
Quick & Easy Homemade Butter Chicken Recipe
Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. It’s rich, creamy, and packed with flavor, making it the perfect comfort food. Traditionally made with marinated chicken cooked in a spiced tomato gravy and finished with butter and cream, this dish strikes a perfect balance between savory, tangy, and rich flavors. While making butter chicken from scratch might seem like a lengthy process, this quick and easy version brings all the deliciousness of the original without taking hours in the kitchen.
Ingredients
- For the Chicken & Marinade
- 1 ½ pounds skinless boneless chicken thighs cut into bite-sized chunks
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon curry powder
- 1 tablespoon Greek yogurt
- For the Butter Chicken Sauce
- 3 tablespoons vegetable oil
- 3 tablespoons butter divided
- 6 garlic cloves minced
- 1 medium onion diced
- 1 15- ounce can tomato sauce
- 1 teaspoon sugar
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 cups heavy cream
- ½ teaspoon cayenne pepper optional for heat
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼ cup freshly chopped parsley optional for garnish
- To Serve
- Naan bread
- Steamed rice
Instructions
- arinate the Chicken
- In a medium bowl, combine chicken, salt, garlic powder, sweet paprika, curry powder, and Greek yogurt. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 15 minutes while preparing the other ingredients.
- Cook the Chicken
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 8-10 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside, leaving the oil in the pan.
- Prepare the Sauce Base
- Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Deglaze the pan by scraping any browned bits, adding a splash of water if needed. Add the minced garlic and diced onion, along with a pinch of salt. Sauté until the onion is translucent and fragrant.
- Build the Sauce
- Stir in the tomato sauce and sugar. Let it simmer for 2-3 minutes before adding the chicken back into the skillet. Mix well, then pour in the heavy cream. Stir until the sauce turns a beautiful orange hue.
- Season and Simmer
- Add cayenne pepper (if using), garam masala, curry powder, and black pepper. Let the sauce simmer on low heat for 10 minutes, allowing the flavors to meld. Add in the rest of the spices & salt to taste!
- Finish with Butter
- Stir in the remaining 2 tablespoons of cold butter and let it melt into the sauce for a silky finish. Sprinkle with chopped parsley if desired.
- Serve and Enjoy
- Serve hot with naan bread and steamed rice. Enjoy the creamy, flavorful goodness!