Name: Butter Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 450 grams Chicken breast; 3 Tbsp Butter; 6 Garlic cloves (- minced); 1 Onion ( - cubed); 3 tsp Sugar; 1 Tbsp Ginger and garlic paste; 6 Tbsp Heavy cream; 4 Tbsp Tomato paste; ¼ cup Water; 1 1/2 tbsp Paprika powder; 1 tsp Coriander powder; 1 tsp Cinnamon powder; 1 ½ tbsp Garam masala; 1 ½ tbsp Cumin powder; 1 tsp Salt; 1 tsp Cardamom powder; 1/2 tsp Turmeric powder

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Today, we are making butter chicken! This dish was created in the 1950s by an Indian chef, Kundan Lal Gujral, based in New Delhi, who developed a creamy sauce to use with tandoori chicken.

Butter Chicken is popular around the world. This dish has become a staple on menus in London and Los Angeles. The gravy forms the core of the flavours, made with tomato, cream, and a blend of spices, creating a mellow, tangy, and delicious sauce. The best part of this dish is that marination is not required. Using butter and cream gives this dish a smooth, silky texture. The sweetness of the caramelized onions balances the spices and the cream, making each 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, and ginger paste.

You can use either chicken breasts or thighs for this recipe, but some people prefer chicken legs. We chose chicken breasts because they cook more quickly than thighs or legs. The earthy spices used in this dish include coriander powder, cinnamon powder, cumin powder, and garam masala. Additionally, paprika powder adds heat, although you can substitute it with cayenne pepper or chili powder if you prefer. Chopped onions and garlic cloves contribute depth and flavor to the butter chicken.

Instructions

Add cooking oil to a preheated pot over medium-low heat. Then, add the onion and garlic, and sauté for 3 minutes. It’s important to let the onion and garlic caramelize, as this step will significantly enhance the flavor of the Murgh Makhani.

Add the chicken to the pot with butter. Sprinkle with salt and black pepper. Sauté for four to five minutes over medium-high heat. Then, add the spices and mix well. Continue to stir and cook the chicken for an additional 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, then cook the chicken for 5 minutes over medium-high heat.

Once the chicken is cooked, lower the temperature and add the heavy cream. Stir in 1/2 cup of water to loosen the sauce. Mix the ingredients well and simmer for 10 minutes. Serve and enjoy.

When chicken is simmered in a fragrant, spicy sauce, it becomes a comforting, indulgent meal. The popularity of this recipe reaches far beyond its country of origin, making it a beloved dish worldwide.

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

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. To reheat, add 1 tablespoon of water to a pan and heat over medium-low heat to loosen the sauce. Stir occasionally to prevent burning. Freezing butter chicken is simple. Transfer it to a freezer-safe container or a zip-lock bag. Frozen butter chicken can be kept for up to 3 months. To reheat, thaw the butter chicken, then warm it on the stove over medium-low heat. As it melts, separate the pieces to ensure even reheating. Alternatively, you can thaw the butter chicken and reheat it in the microwave. Keep in mind that transferring it directly from the freezer to the microwave may result in uneven heating.

Expert Tips

Skinless, bone-in chicken thighs are an excellent choice for those seeking extra flavor. If you prefer using chicken breasts, marinate them for about an hour before skewering them. Place the skewers on a grill pan to further enhance the flavor. This method will also achieve browning and caramelization of the chicken. When using this technique, cut the chicken into larger cubes. And, for a sweeter flavor, double the amount of onions. Cooking the onions until they are golden brown will create a more flavourful base for the sauce.