Butter Chicken

Butter chicken! In the 1950s, Kundan Lal Gujral, an Indian Chef based in New Delhi and the inventor of many Indian dishes, decided to add creamy sauce to the leftover tandoori chicken. He simmered the chicken in the tomato gravy and cream known as Murgh makhani.

Butter chicken is a dish enjoyed worldwide for its rich and hearty flavor. The blend of spices creates a comforting medley of deliciousness.

This dish quickly grew from a local favourite to an international superstar. Butter chicken is a staple dish on menus from London to Los Angeles. The harmony and balance of flavours were the key factors of its success. It is rich and spicy, buttery yet light enough to eat it all in one go. 

Compared to the fiery and complex gravy of other Indian curries, butter chicken’s sauce is mellow, tangy, and delectable. This dish does not require marinating the chicken.

However, the real stars of the dish are butter and cream, which transforms the curry into a silky and smooth texture. The caramelized onion’s sweetness also helps balance the spices and cream, making every bite enjoyable. 

Ingredients

Chicken breast, Paprika powder, coriander powder, cinnamon powder, garam masala, cumin powder, Brown sugar, turmeric powder, cardamom powder and salt. Onion, garlic cloves, garlic and ginger paste.

Butter chicken consists of tender breasts and aromatic spices, including paprika powder, coriander powder, cinnamon powder, garam masala, cumin powder, and salt. Chopped onions, garlic cloves add depth and heat to the butter chicken. 

Instructions 

Add the cooking oil to a preheated pot on medium-low heat. Add the onion, garlic and sauté for 3 minutes. It is important for the onion and garlic to have caramelization. This step will add a lot of flavour into the Murgh makhani.

Add the chicken to the pot with butter. Sprinkle salt and black pepper. Sauté for four to five minutes on medium-high heat. Add the spices and mix. Stir to mix, and cook the chicken for two minutes on medium-high heat.

Add the tomato paste and three tablespoons of water. Also add the tomato paste and 3 tablespoons of water. Stir to mix and cook the chicken for five minutes on medium high-heat.

When the chicken has cooked, adjust the temperature to low, and then add the heavy cream. Add 1/2 cup of water to loosen the sauce. Mix the ingredients and let them simmer for 10 minutes.

What to Serve with Butter Chicken?

Soft and airy Naan is the ultimate pairing for butter chicken. Scoop the creamy sauce with a piece of naan, and the bite will be satisfying.

Fluffy garlic butter rice is also an excellent choice to pair with the chicken, as every grain of rice will soak up the delicious sauce. The delicate fragrance of basmati rice complements the rich taste of butter chicken. Normal White rice will also pair well with Butter chicken.

If you’re feeling for a more Indian side-dish, consider pairing with Roti which is sold at most supermarkets or you can make it from scratch. Butter chicken also pairs well with traditional Indian pickles which are also sold at the grocery store.

How to Store Butter Chicken?

Allow the chicken to cool before transferring it to an airtight container. Butter chicken can be stored in the fridge for 3 to 4 days. Add one tablespoon of water to a pan and reheat on medium-low heat to loosen the sauce. Stir occasionally to prevent burning. 

Freezing butter chicken is easy. Transfer the butter chicken to a freezer-safe container or a zip-lock bag. Frozen chicken lasts for up to 3 months in the freezer. Thaw the butter chicken and reheat on the stove over medium-low heat.

As the butter chicken melts, separate the frozen chicken and layer them on the pan to reheat evenly. Thaw the butter chicken and then reheat it in the microwave. The frozen butter chicken will not heat evenly if transferred from the freezer into the microwave.

Expert tips

Skinless, bone-in chicken thighs also work very well for those who prefer tender cuts of meat and extra chicken flavour. You can cook the chicken separately in a pan or on a grill to have a brown coating on the chicken for extra flavour. Cooking the onion until golden brown enhances the dish’s sweetness and develops a rich base for the sauce.