Butter Chicken with many delicious ingredients including tomato paste is a very popular meal that can be found at every Indian restaurant located anywhere in the world. This recipe for butter chicken, which features golden chicken pieces that are fragrant and bathed in an exquisite creamy curry sauce, is sure to become one of your favorites.
You are going to be amazed at how simple it is to prepare in the convenience of your own home, particularly when combined with garlic butter rice and fresh baked Naan bread.
Butter chicken is absurdly simple to prepare and results in chicken that is tender and juicy due to the flavorful yogurt marinade that is used. The curry sauce is truly otherworldly.
I know that all of you adore dishes that are bursting with vibrant flavors, and I can assure you that there is nothing more satisfying than settling down to a delicious curry dish at the end of a crazy day. You feel as though you’ve stepped into an entirely other universe as soon as your nose takes in the scents.
The list of ingredients is the most enjoyable aspect of making butter chicken in your own kitchen. You shouldn’t have any trouble locating any of the ingredients at a local supermarket or grocery shop.
What gives this dish its name, butter chicken?
In 1948, Northern India was the birthplace of the butter chicken dish. You may have noticed that Kundan Lal Gujral’s Butter Chicken (also known as murgh makhani, which literally translates to “chicken with butter”) is quite comparable to the British dish known as tikka masala.
The silky smooth and creamy texture of the curry sauce is due to its preparation in a buttery gravy, which is followed by the addition of cream.
It is common knowledge that most restaurants put in enormous amounts of butter, which, as a consequence, might leave you feeling bloated or uncomfortable due to the slick of fat that is left behind.
Nevertheless, while trying various versions of the recipe, we discovered that we like the sauce best when it is begun with ghee.
When making an authentic butter chicken, adding cream at the very end of the cooking process will give the dish the desired level of richness. Our version, which has significantly less oil, will leave you feeling good and fulfilled.
To begin, combine the ingredients for your yogurt marinade.
Marinate the chicken for at least twenty minutes, or overnight if you have the time. (The chicken will be more tender once it has marinated for a longer period of time.)
Using a skillet or a pan, sear the chicken. Hold on to those burned pieces so you can use them to make a sauce. Flavor comes from browned particles. If there are too many burnt pieces that have become attached to the pan, you have the option of throwing part of them away.
If you want a sauce that is more decadent, feel free to add a couple of tablespoons of butter (or ghee) right at the end, letting it melt into the sauce before you serve it. This will give you a sauce that is fuller in flavor.
make ahead option
The best part about this gravy or sauce is that it may be made in advance, should you feel the need or desire to do so.
After allowing it to totally cool, store it in a glass jar or container that is airtight and place it in the refrigerator for up to 48 hours. Before you add the chicken, those complex flavors will have plenty of time to mature and come to the forefront of the dish. Obviously, participation in this is not required in any way.
If there is one Indian dish that is worth recreating in your own kitchen, it is definitely butter chicken, and this version is the BEST butter chicken you’ll ever cook!
To make the marinade for the chicken:
28 ounce thighs or breasts of boneless, skinless chicken that have been deboned and sliced into bite-sized portions
1/2 cup plain yogurt
1 and a half tablespoons of garlic that has been minced
1 tablespoon of ginger that has been minced
2 teaspoons garam masala
1 teaspoon of the spice turmeric
1 teaspoon of cumin that has been ground
1 level teaspoon of ground red chili
A single level teaspoon of salt
For the condiment:
2 tablespoons olive oil
2 tablespoons of ghee (or 1 tablespoon of butter combined with 1 tablespoon of oil)
1 medium or 1 big onion, cut or chopped
1 and a half tablespoons of minced garlic
1 tablespoon of ginger, either chopped or grated very finely
1 and a half teaspoons of cumin seed powder
1 1/2 tablespoons garam masala
1 teaspoon of coriander that has been ground
14 ounce tomatoes in a crushed form
1 level teaspoon of ground red chili
1 1/4 teaspoons salt
1 cup of heavy cream or cream that has been thickened.
1 tablespoon sugar
1/2 teaspoon kasoori methi
Mix the chicken with all of the ingredients for the chicken marinade and place it in a bowl; let it marinate for at least half an hour and up to an hour.
Prepare the oil by heating it in a big saucepan or skillet over medium-high heat. When the mixture begins to sizzle, add the chicken pieces two or three at a time, making cautious not to overcrowd the pan. Fry in hot oil until browned, but for no more than three minutes on each side. Set aside and keep heated. (The chicken will finish cooking in the sauce that you have prepared.)
The same pan can be used to melt butter or ghee. Cook the onions over medium heat for about six minutes, or until they begin to release their moisture, while scraping the bottom of the pan to remove any browned bits that have accumulated there.
After sautéing the garlic and ginger for one minute, or until the aroma has developed, add the ground spices of coriander, cumin, and garam masala. Allow it heat for about 20 seconds, swirling the pan occasionally, until the aroma is released.
To the bowl, add chili powder, salt, and crushed tomatoes. Allow to simmer for around 10 to 15 minutes, stirring the mixture on occasion, until the sauce begins to thicken and turns a dark brownish red color.
Take the mixture off the heat, transfer it to a blender, and blend it until it is completely smooth. To facilitate the blending process, you might need to add up to a quarter of a cup’s worth of water in addition to a couple of tablespoons. Depending on the capacity of your blender, you may need to work in batches.
Return the sauce that was puréed to the original pan. In a separate bowl, whisk together the cream, sugar, and crushed kasoori methi (also known as fenugreek leaves).
Place the chicken, along with any accumulated liquids, back into the pan and continue to simmer for another 8 to 10 minutes, or until the chicken is fully cooked and the sauce has thickened and is boiling. Garnish with chopped cilantro and serve with freshly cooked Naan bread and hot, fresh garlic butter rice.