Butter Chicken – Indulge in the exquisite flavors of our Creamy Butter Chicken Delight, also known as Murgh Makhani. This iconic Indian dish is a perfect blend of aromatic spices, tender chicken, and a luscious tomato-based sauce. Prepare to embark on a culinary adventure that will leave your taste buds craving for more. Join us as we unravel the secrets behind this beloved recipe and discover why it has captured the hearts of countless food enthusiasts worldwide.
In our little family, the love for this Butter Chicken recipe knows no bounds. It all started one cozy evening when my husband took the first bite of this culinary masterpiece. His eyes widened with delight as the rich flavors danced on his palate, instantly transporting him to the bustling streets of India. Since then, this recipe has become a treasured part of our family gatherings and special occasions, creating unforgettable memories around the dinner table. The aromatic spices and creamy texture have earned it a permanent spot on our menu, making it an absolute favorite among our loved ones.
Why This Creamy Butter Chicken Recipe is Irresistible?
- Authentic Indian Flavors: Immerse yourself in the authentic taste of India with a harmonious blend of garam masala, cumin, ginger, and garlic. These aromatic spices create a symphony of flavors that will transport you to the vibrant streets of Delhi.
- Tender Chicken Delight: Succulent boneless chicken thighs (or chicken breast) are marinated in a delightful combination of spices, yogurt, and lemon juice. The result? Tender, juicy pieces of chicken that are infused with the marinade’s aromatic essence.
- Creamy Tomato-based Sauce: A velvety tomato sauce forms the heart of this dish. Simmered with diced tomatoes, onions, peppers, and a selection of spices, the sauce develops a rich, complex flavor that beautifully complements the chicken.
- Versatile Serving Options: Whether you pair it with fluffy basmati rice, scoop it up with warm naan bread, or opt for a lighter version with a side of fresh salad, this Butter Chicken recipe is a versatile delight that can be enjoyed in various ways.
Ingredients:
Chicken Marinade:
- 900g (2 pounds) boneless chicken thighs, cut into bite-sized pieces (chicken breast works well too)
- 2 tablespoons grated garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (paprika can be used as a substitute)
- 1 teaspoon turmeric
- ½ teaspoon cumin
- Salt and pepper, to taste
- 120g (½ cup) plain yogurt
- 1 tablespoon lemon juice
Butter Chicken:
- 2 tablespoons olive oil (or butter for a richer flavor)
- 1 medium onion, chopped
- 1 red pepper, chopped (use your favorite variety)
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- Salt and pepper, to taste
- 1 tablespoon spicy red chili flakes (optional)
- 400g (14 ounces) diced tomatoes (fresh or canned) or tomato sauce
- 240ml (1 cup) heavy cream (for a lighter version, use 120ml (½ cup) milk and 120ml (½ cup) cream)
Directions:
Chicken Marinade:
In a medium bowl, combine the chicken, grated garlic, grated ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, yogurt, and lemon juice.
Stir well to ensure the chicken is coated in the marinade.
Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to infuse.
Butter Chicken:
Heat a large pan over medium-high heat and add the olive oil (or butter).
Add the marinated chicken to the pan and cook for approximately 5 minutes, stirring occasionally, until the chicken is browned. Remove the chicken from the pan and set it aside.
In the same pan, melt the butter and add the chopped onion and red pepper. Sauté for about 5 minutes until they soften.
Add the minced garlic and grated ginger to the pan. Cook for 1 minute until the fragrant aroma fills the kitchen.
Sprinkle in the garam masala, cumin, red chili powder, salt, pepper, and red chili flakes (if desired). Stir everything together and cook for an additional minute.
Stir in the diced tomatoes and bring the mixture to a quick boil. Reduce the heat to a simmer and let it cook for 15 minutes, allowing the flavors to meld.
Transfer the sauce to a blender or food processor and process until smooth. If desired, adjust the consistency by adding a little water.
Strain the sauce back into the pan, ensuring it is silky smooth.
Stir in the heavy cream (or milk and cream mixture) and add the cooked chicken back into the pan.
Allow the dish to simmer for an additional 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
Serve the Butter Chicken over cooked white rice and garnish with fresh chopped herbs (such as parsley or cilantro), and a sprinkle of spicy red chili flakes if you desire. Swirl on a bit of extra cream for added decadence.
Notes:
- To make this recipe spicier, increase the amount of red chili powder or add additional spicy red chili flakes.
- For a milder version, reduce the amount of red chili powder or omit the spicy red chili flakes.
- You can adjust the creaminess of the sauce by using different ratios of milk and cream, according to your preference.
- Experiment with different types of peppers to add your preferred level of heat and flavor.
Indulging in the Creamy Butter Chicken Delight, also known as Murgh Makhani, is like taking a flavorful journey to the heart of India. With its aromatic spices, tender chicken, and velvety tomato-based sauce, this recipe is a celebration of culinary excellence. Whether you’re a fan of Indian cuisine or simply looking to explore new flavors, this dish will captivate your taste buds and leave you craving for more.
Bring the vibrant and authentic flavors of India to your dinner table with this beloved recipe. The rich combination of garam masala, cumin, ginger, and garlic will transport you to the bustling streets of Delhi. The tender chicken, marinated to perfection, adds a juicy and satisfying element to every bite. And let’s not forget the creamy tomato-based sauce, which envelopes the chicken with its luscious texture and delightful tang.
With its versatility, you can serve this Creamy Butter Chicken alongside fluffy basmati rice, warm naan bread, or even a fresh salad for a lighter twist. The options are endless, and each bite will leave you wanting more.
So, gather your loved ones around the table, share the joy of cooking, and savor the remarkable flavors of this beloved dish. Create cherished memories and let the Creamy Butter Chicken Delight become a staple in your household, just as it has in ours. Embark on this culinary adventure and experience the magic of Indian cuisine right in your own kitchen.
Prepare to be delighted, as this Creamy Butter Chicken Delight is not just a recipe—it’s an experience that will transport you to the vibrant and aromatic world of Indian flavors. Enjoy!
FAQ
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast can be used as a substitute for chicken thighs. Keep in mind that chicken breast tends to be leaner and may require slightly less cooking time.
How can I make this dish spicier?
If you prefer a spicier Butter Chicken, you can increase the amount of red chili powder or add additional spicy red chili flakes according to your taste. Adjust the spice level to suit your preference.
Can I make this recipe ahead of time?
Yes, you can prepare the Butter Chicken ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat it on the stovetop or in the microwave, and enjoy!
Can I freeze the leftovers?
Absolutely! This Butter Chicken recipe freezes well. Allow it to cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Butter Chicken
Ingredients
Chicken Marinade:
- 900 g 2 pounds boneless chicken thighs, cut into bite-sized pieces (chicken breast works well too)
- 2 tablespoons grated garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon red chili powder paprika can be used as a substitute
- 1 teaspoon turmeric
- ½ teaspoon cumin
- Salt and pepper to taste
- 120 g ½ cup plain yogurt
- 1 tablespoon lemon juice
Butter Chicken:
- 2 tablespoons olive oil or butter for a richer flavor
- 1 medium onion chopped
- 1 red pepper chopped (use your favorite variety)
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon red chili powder
- Salt and pepper to taste
- 1 tablespoon spicy red chili flakes optional
- 400 g 14 ounces diced tomatoes (fresh or canned) or tomato sauce
- 240 ml 1 cup heavy cream (for a lighter version, use 120ml (½ cup) milk and 120ml (½ cup) cream)
Instructions
Chicken Marinade:
- In a medium bowl, combine the chicken, grated garlic, grated ginger, garam masala, red chili powder, turmeric, cumin, salt, pepper, yogurt, and lemon juice.
- Stir well to ensure the chicken is coated in the marinade.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to infuse.
Butter Chicken:
- Heat a large pan over medium-high heat and add the olive oil (or butter).
- Add the marinated chicken to the pan and cook for approximately 5 minutes, stirring occasionally, until the chicken is browned. Remove the chicken from the pan and set it aside.
- In the same pan, melt the butter and add the chopped onion and red pepper. Sauté for about 5 minutes until they soften.
- Add the minced garlic and grated ginger to the pan. Cook for 1 minute until the fragrant aroma fills the kitchen.
- Sprinkle in the garam masala, cumin, red chili powder, salt, pepper, and red chili flakes (if desired). Stir everything together and cook for an additional minute.
- Stir in the diced tomatoes and bring the mixture to a quick boil. Reduce the heat to a simmer and let it cook for 15 minutes, allowing the flavors to meld.
- Transfer the sauce to a blender or food processor and process until smooth. If desired, adjust the consistency by adding a little water.
- Strain the sauce back into the pan, ensuring it is silky smooth.
- Stir in the heavy cream (or milk and cream mixture) and add the cooked chicken back into the pan.
- Allow the dish to simmer for an additional 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Serve the Butter Chicken over cooked white rice and garnish with fresh chopped herbs (such as parsley or cilantro), and a sprinkle of spicy red chili flakes if you desire. Swirl on a bit of extra cream for added decadence.
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