Butter chicken is a popular Indian food, especially in Northern India. It is a tender and juicy dish due to tasty spiced yogurt marinade. The healthy butter chicken recipe is easy to make at home, provided one knows the right procedure to make this lip-smacking dish. The aroma of this chicken dish is likely to transport you to another world. Butter chicken is called butter chicken because it is made with makhani butter gravy, which requires a lot of butter in the recipe.
Since it contains a lot of makhani gravy; this recipe is called butter chicken. Some restaurants also serve it with other names like makhani chicken, makhani murgh, etc. With butter chicken, usually, you can serve naan or you may substitute it with Pita bread if you like , pilaf, roti, or plain white basmati rice.
The common accompaniment to this spicy and creamy Indian dish is cucumber and yogurt salad also known as raita. Usually, many Indian vegetables go with easy butter chicken recipe.
Some of them include stir-fried green beans, carrots, cauliflower, etc. You may pick anyone to make it easier for you. The best thing about butter chicken is that it can be varied depending on what you like.
Both butter chicken masala and butter chicken are amazing dishes. It depends on your taste and preference what you like.
However, the main difference between the two delicious dishes is that butter chicken includes lesser tomato intensity compare to chicken tikka masala.
Moreover, chicken tikka masala is less creamy than butter chicken. Tikka masala is a dry dish cooked in tandoor, whereas butter chicken is cooked in a pan on a stove. Now that you know the difference between the two, you may decide which one you like the most. Butter chicken is known to be a popular Indian dish. No harm in a little short-cut! Anyway, just wanted to let you know, and to thank you for putting the recipe online. Made this for dinner tonight and it is almost done! The color and smell are both perfect.
My husband and I are serious Indian cuisine lovers and I really hope that it tastes as good as it smells and looks! Thanks for posting! I just found this recipe today and made it for lunch! We went to our favorite Indian restaurant last week and evidently the chef had changed, because the butter chicken was not as good as it normally is.
So, when I saw this recipe, I had to try it. Sure am glad I did. I made a full recipe, when normally I cut them in half and am sure glad I did. Leftovers Baby, Leftover! Hi Arla! Thanks for commenting! I stumbled on your website looking for a butter chicken recipe. This one is awesome. I will be putting it on regular rotation. Hi Cindy, You can use coconut milk if you like but the flavor will be a little different then if you use whipping cream.
It will be more like a coconut curry with the tandoori flavor. I think it would be delicious, just a different flavor than authentic butter chicken. Hope that helps! So glad I stumbled upon it.. Thank you for taking the time to comment!
This is probably in my top 3. Hi marzia could you do this recipe and then put it in a slow cooker for a few hours to make it more tender? The boneless chicken may dry out if you cook it then add it to the crockpot.
I would cook it for 2 hours on high and 4 hours on low. Hope this helps! Thank you for your recipe. Just wanted to confirm that the stated proportions were for 1 lb of chicken or 1 kg of chicken?
I would like to make your recipe for about 25 people how do I increase the ingrediants please help. Hi Anita, This recipe comfortably feeds people. Hi thank you for this excellent recipe, I made butter chicken better then my mom for the first time ever!
Thank you! Hi, instead of crushed tomatoes, can I use tomatoes bought from the grocery store? If yes, how many do I use? To replace with fresh tomatoes, use about Roma tomatoes. Boil them in water until the skin bursts, peel, and pulse them in a food processor. I have never tried using apple cider vinegar to make the ginger garlic paste before, so unfortunately I cannot say.
I love butter chicken and always try to seek out Indian restaurants that make it well. Not any more. I make my own at home. Thanks to you. I did feel it was a bit bland so added salt, and honey to sweeten it up. Great recipe. Thanks again. With homemade naan, my husband was so excited. Hi Marzia! Recipe sounds great but we dont have any of tandoori masarla type mixes here in Oz that we can find. Do you have a recipe for how we could make that component from scratch?
Do you perhaps get tandoori masala paste? That can be used instead of the my mixture. Just make sure your tandoori masala recipe has red chili powder, turmeric, and garam masala amongst other ingredients. Do you have Pataks brand over there? Thanks for the suggestion for Pataks paste. Thanks so much for the tip! We definately have Pataks here. Do you use the same amount as nominated in the recipe above? Yes, exactly the same. Yes, ground fenugreek is absolutely fine! A dutch oven is a cast-iron, thick bottomed cooking pot.
Can you make the gravy in advance? Or freeze it? You can make the gravy portion in advance, puree it and freeze it. Just make sure you defrost and reheat the sauce before adding in the whipping cream.
Hey Rebecca! The previous butter chicken recipe is almost identical to this one. But of course, making it fresh right before you make the butter chicken will definitely make this recipe more delicious.
The leftover paste can be stored in single portions in ice cube trays and frozen or you can keep the paste in the refrigerator for up to 1 week. Hope you enjoy the recipe! I bought a huge can of tomatoes 6.
Thank you for this wonderful recipe. I marinated the chicken over night and was wondering one thing. Is the left over marinade discarded or is it all added when combining everything? Hi Phil! I see no mention of how much salt should be added. I was wondering if you put any, and how much?
Hey there! Tandoori masala usually contains quite a bit of salt but can vary brand to brand. For best results, I suggest tasting at the very end and adjusting the salt to taste. I am so ready to make this tonight. I think one of my biggest problems was the type of tomato sauce I used. What brand do you use?
Also can you share your recipe for garam masala? I made chicken recipie 1st tym in lyf N wen i saw ur recipie…. I ended up using unsalted butter and i must say this was an easy to follow recipe and the outcome was lovely. I had guests yesterday and they all loved it. I dint find fenugreek leaves so i used ground fennel and it was just as perfect. Will definitely make this again, am on the hunt for the fenugreek leaves. Thank you. Is this just Cayenne?
Love the recipe, sooooooo delish. No unfortunately the seeds are not a suitable substitute. The recipe for the marinade says you need a tbsp of oil.
Do I need the oil in the marinade? Thanks so much! This recipe is amazing. I cooked for my boyfriend for the first time ever this past week. I made this recipe, tandoori lamb rack chops, rice, and raita. He told me he was beyond impressed, and so was I. This recipe is perfectly spiced. I used fresh ginger and garlic instead of paste, it was so authentic and amazing. Thank you so much for sharing this recipe. I doubled the recipe but used 1 can tomato puree g. I marinated my 1. I added in salt.
I absolutely love this butter chicken. This recipe is a keeper. This has been my go-to recipe for butter chicken, ever since I stumbled upon it a few months ago. I follow the recipe almost exact, except I have trouble finding fenugreek, so I just omit it completely.
Thanks so much for posting this! As a mother on a budget, I love that I can make this at a fraction of the cost of ordering take out, and still get my butter chicken fix in anytime I want! Love it!! Hello Marzia. I have quadrupled the recipe and things are looking and smelling fab. Thanks for the recipe I feel a long overdue success coming on! Julie, NZ. Just toss out the remaining marinade.
I find the yogurt after marinating overnight sometimes curdles if added in. Best to just toss it. Hope all the hungry teenagers enjoyed it! I have a thing for mixing and grinding my own whole spices instead of buying powder. So I made my own tandoori masala, which came out great. I doubled the recipe but then found out I only had one can of crushed tomatoes.
But a bit of quick thinking and realizing the whole thing was going to be blended up anyway led me to just add some tomato paste and water, and it seemed to come out ok. Do they use cans of crushed tomatoes in India? The only other mistake I made was when I made my ghee — I just made clarified butter. Oh well. But all in all, this recipe came out wonderfully!
Regular tomatoes are usually used in India when making butter chicken. But I find the overall flavor of the butter chicken comes out richer with canned tomatoes.
Glad to hear you enjoyed my take on it! Absolutely delish! My family devoured it and I cannot wait to share with more family and friends! I made this over the weekend and it was ridiculously good!!! Just wow! Thank you so much! I expected it to be red. When I mixed it with the rest of the marinade ingredients, the marinade turned a brown colour.
Is this normal? Am I overthinking this? Hi Theresa! They usually look red or orange in color. But that being said, this specific brand may not have food coloring added to the mix.
You can simply add in a drop or two of yellow and red food coloring to make that orange color if the color is important to you! No need to worry so much about the color though, it usually ends up a little brownish orangey after it all cooks down anyway! Hi there, when you say yogurt…are you meaning greek plain yogurt? I am so excited to try this! I just used plain yogurt not Greek but yes, Greek yogurt will work just fine for this recipe. I was wondering what to do with the extra marinade sauce?
I put it in with the chicken but was not sure if I should have? Made your Butter Chicken recipe.. This was perfection! The recipe was easy to follow, and the ingredients were available at my local grocery store.
Two kids, ages 4 and 10, ate every bite. Will definitely make this again often. I tried your recipe for the portions stated and it was very easy and fantastic. I am now about to attempt an increase in the proportions by 15X for a school fair!!!!
Is there any advice in regards to the proportions of spices etc i. BTW I will cook the chicken once marinated on a rotisserie charcoal grill then add them to the mixture. Rotisserie chicken from a charcoal grill sounds amazing! How long should I leave it to simmer at the end? The chicken should mostly be cooked through step 3 before adding in the butter chicken sauce.
Hi, can I substitute garlic and ginger paste combo instead of the separate pastes? It would be more budget friendly for me if I bought the combo. Finally, thanks to your recipe posting I got the colour and flavour I was looking for with ease. Another thing I did differently was fry in the pan was the garlic, ginger and onions for the sauce.
Then I ground them up in a food processor to make things easier. Every other step I followed and it was perfection! This butter chicken recipe is a keeper, thank you so much for posting! Authentic restaurant style butter chicken! Thank you so much for posting it. I am Indian and I have always wanted a good recipe and now I finally have one that is amazing!
My family loved it! Dear Marzia, firstly, congrats on your beautiful photography. I was astounded with your honest soul. I applaud you Marzia. I started this recipe yesterday morning…cooked it this morning at …my husband walked in the house and next thing you know we are having a butter chicken snack for breakfast.
Thanks so much. This turned out amazing!! I was looking for a recipe to use the tandoori masala my old roommate left when she moved out, and I ended up bookmarking this recipe.
I was snowed in today so I made some naan from scratch and whipped this together. That made it a bit hotter than I was going for, but not unpleasantly so. He thought it is only possible to eat such in an Indian restaurant…. Recently made butter chicken using this recipe.. My sister lives across the street and close with neighbors so we take turns cooking dinner weeknights since with the exception of my sisters family husband and 2 teen boys we are all single.
Hard to cook for just one. She and her husband eat Butter Chicken at a local place and rave about it. In a money saving effort of not eating out as often, I am trying to cook stuff we eat out. This was excellent and easy. Followed exactly but did not have the leaves to garnish. I used 2 breasts and still had plenty of gravy. Thanks for the recipe.
My hubby loves it so much that he wants this in constant rotation for dinner. Thank you for sharing this recipe! This recipe was excellent! Simple to make and tasted just like a dish you would get at a restaurant!
Highly recommended! It looks divine. You should try it with a ground cashew sauce. Then you can omit the tomatoes. The colour will be totally different, as will the flavour. I rather prefer the cashew sauce. Hi Marzia, Thank you so much for this recipe.
I have already prepared this recipe several times for my husband and he is totally in love with it. Could you tell me what you added to make your recipe extra spicy? I love VERY spicy butter chicken in restaurants and am looking to recreate the heat at home. To make it spicier, I suggest adding cayenne pepper.
Start with 1 teaspoon and work your way up to your liking. Any other suggestions to heat up the dish a little more? Glad to hear it was enjoyed! Simple, delicious, amazing! I was really looking forward to this recipe. I had it saved for two weeks while I gathered the ingredients had to order the tandoori masala you recommended, and also had to order garlic and ginger paste since none of my stores carried them.
My sauce was not smooth, despite being blended for well over 4 minutes. After reading through the comments tonight to see what other people thought of it, I saw the one reply about discarding the marinade sauce, which I did not do. As it may have caused the recipe to thin out too much, thus diluting the flavor. Also, the sauce should definitely be smooth after blending for a whole 4 minutes! I just want to be sure, did you add a bit of water to help it along?
Love this recipe! I also downsize on the Cumin and up the chilli powder to be more to my taste. Glad to hear it worked well with coconut milk too, Baily!
Thanks for taking the time to comment! Hi Thanks for the recipe it tasted great but unfortunately my gravy was toooo thick. It seems like you needed a little more water when blending the tomato gravy portion of the recipe. Keep in mind that the cream will tone down the spices though.
I was so excited to make this for me and my wife because every couple of weeks we get Butter Chicken delivered from our local Indian restaurant and I wanted to be able to make this at home. This biggest problem we had was that the texture of the sauce was grainy like cream of wheat and not smooth.
I used a large white onion, so maybe a yellow onion might be different in terms of both blending and taste? Or maybe I should used tomato sauce instead of crushed tomatoes? Anyone try this? Hi Peter, thanks so much for your comment. There are so many different versions of butter chicken from different parts of India and that makes it difficult to be able to figure out how your local Indian place made it.
For the texture issue, I think it just needed to be blended a bit more. Depending on how powerful your blender is, it may be better to divide the mixture into two batches to blend. Also, I see that you added water during the cooking time but did you perhaps add a little more water during blending? Love the idea of adding sliced almonds like your local restaurant does. Thanks again for the comment and I hope this helps! Hi there. I did have the same issue with the texture.
I added more butter from a previous comment after tasting the first time and it did make a difference. I also added more fenugreek spice. Just a note that some store bought ghee is grainier than others. This has been my experience. You may have to try a few different brands or attempt to make it yourself.
Thanks for a wonderful, accurate and totally legitimate restaurant style murgh makhani. I am so glad to have found your blog. I made this last night following the measurements closely but with three substitutions — coconut yogurt and lime in the marinade and coconut cream instead of dairy cream husband has dairy allergy. I also used thighs. The results were perfect. Any suggestions? Made this as a birthday meal. Everybody loved it!! I made this tonight and there was not a morsel left!
Delicious and so much simpler than many other Butter Chicken recipes I looked at. Also followed your directions for cooking Basmati rice and for the first time ever made perfect rice!
Thank you. I have frozen this sauce a few times now and it was fine! I just heated it slowly on the stove. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Collections Curries. Butter Chicken — a Chef recipe!
Is Butter Chicken really Indian?? Did you know…. What to serve with Butter Chicken. Author: Nagi RecipeTin Eats. Prep: 10 mins. Cook: 25 mins. Total: 35 mins. Chicken, Curry. Servings 3 - 4. This is a Chef recipe and is one of the easiest Indian curries to make. The Butter Chicken Sauce is so good that you will want it on tap! Many restaurants take it over the top by adding copious amounts of ghee or butter into the sauce, but you'll find this rich enough as it is with the rich, creamy sauce!
Instructions Optional blitz: for an extra smooth sauce, combine the Marinade ingredients except the chicken in a food processor and blend until smooth. I do not do this. Marinade: Combine the Marinade ingredients with the chicken in a bowl.
Cover and refrigerate overnight, or up to 24 hours minimum 3 hrs. Butter chicken is sweeter and chicken tikka masala is spicier. If you have trouble finding the spices, you can substitute paprika for the Kashmiri Lal Mirch and skip the Kasuri Methi.
Bring the chicken and the rest of the marinade ingredients together in a large bowl. Using your hands, massage the marinade into the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight. Soak cashews and almonds in water for at least an hour to or up to overnight before preparing the rest of the recipe. Heat a skillet or grill pan over medium-high heat. Drizzle a teaspoon of oil to the pan. Working in batches, remove chicken from the marinade and grill them on the pan for 3 to 5 minutes on each side, until the chicken is cooked through clear juice runs out of it when you cut into it.
Do not crowd the pan. Once cooked, transfer the chicken into a separate dish. Cover and set aside for later. As soon as the butter melts, add the ginger garlic paste followed by sugar. Stir in the tomato and cook for 8 to 10 minutes on medium high heat, until all the extra liquid is cooked off.
The sauce should be a loose, paste-like consistency. Add coriander, garam masala, Kashmiri Lal Mirch, and salt. Stir and cook on medium heat for 2 to 3 minutes. Turn off the heat. Transfer the paste to a blender or the bowl of a food processor. Add the soaked cashews and almonds. Blend into a smooth paste. Return the paste to the cooking pan over medium heat.
Add the water to the paste and stir to make a smooth sauce. As the sauce begins to boil, add the grilled chicken and heavy cream.
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