(This recipe is updated with a simplified version. Originally, the marinated chicken was threaded on wooden skewers and cooked in the pan until charred. Then the cooked chicken was smoked with red hot charcoal for a smoky barbecue taste before adding to the gravy. In marination, 1 tablespoon of store-bought tikka masala was used instead of red chili. The rest is the same.) Butter chicken is an Anglo-Indian curry in which spicy tandoori chicken is wrapped in a creamy tomato sauce that is seasoned with Indian curry spices and finished with fenugreek leaves. It is best served with naan or rice.
Origin
Can you guess how this delicious curry originated? Of course, it’s not traditional Indian food. Well, let me tell you a story. A famous restaurant in Dehli, India called Moti Mehal was run by Kundan Lal Gujral in the 1950s. To utilize leftover grilled tandoori chicken, he used them cleverly in a tomatoey and buttery gravy to create what we call today, butter chicken or Chicken Makhani. While many love chicken tikka masala, another popular Indian dish, it’s distinct from butter chicken. Tikka masala is spicier with a smoky flavor, while Indian butter chicken leans towards creamy, buttery gravy. Also if you want a diverse curry experience! Try chicken korma for a milder, almond-rich twist, achari chicken for a tangy, pickle-infused kick, or karahi gosht, a robustly flavored meat dish. You will simply love these. This butter chicken at home will allow you to enjoy restaurant-quality food without the need for takeaway. You’ll grill the marinated chicken in a skillet then make the tomato sauce in the same pan. The sauce itself is super easy– just mix tomato puree with cream and a few spices. I have added cashews to add a touch of richness and creamy texture, and boom, you’re done!
What goes into this recipe?
You’ll see a lot of ingredients listed in the recipe card for butter chicken, but don’t be overwhelmed, most spices are repeated in gravy! If you’re familiar with Indian cuisine, you know, that spices are the key! Check the details for the ingredients below.
Boneless Chicken: I’ve used skinless boneless chicken. Boneless chicken thighs would also be fantastic. Yogurt: This is regular full-fat yogurt. Substitute with 1 tablespoon lemon juice for a non-dairy version. Heavy cream: Cream adds a luxurious, velvety texture and a decadent richness that complements the tangy tomato base and savory spices. It helps build a smooth and creamy sauce that coats the chicken beautifully. You can substitute with coconut cream for a non-dairy version. Cashews: I like to add cashews as they add richness and creaminess to the gravy. If skipping nuts, use extra cream. If you could soak cashews ahead and make paste it will be even better. Ground spices: This requires simple Indian spices like ground cumin, coriander, turmeric, garam masala, red chili powder, and salt. Ginger & garlic: I prefer freshly minced, the paste is fine too. Tomato puree: Just blend fresh tomatoes until you have a smooth puree. Kashmiri chili: This ingredient primarily enhances the vibrant color of the dish and is spicier than cayenne. You can substitute it with paprika powder. Dried fenugreek: The dried fenugreek leaves (kasuri methi) add a unique aroma that is characteristic of butter chicken. You can omit it. Oil: I used vegetable oil to fry chicken, you can use butter as well. Butter/ghee: For making gravy my go-to is butter, you can swap it with ghee AKA clarified butter. Do not swap with oil as buttery is all that butter chicken is about.
How to make this recipe?
I’ve updated this recipe with a simpler option: pan-grilled chicken! Remember my old version of this with the grilling on skewers? You’ll find this new method even easier and less fussy. Follow the steps below and enjoy the deliciousness of Indian butter chicken right at home!
Expert Tips
Marinating chicken allows extra time for the chicken to absorb flavors and be super tender and moist to bite. Don’t skip this step if possible. Smoke the chicken with red hot charcoal and a drizzle of oil for a smoky taste. If you make it frequently, bulk marinate the chicken, divide it into portions, and freeze it ahead. You can also use your leftover chicken tikka or chicken boti to make this dish. The consistency of butter chicken is usually like a creamy gravy.
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