Check out our popular chicken biryani recipe and some of the best Indian breads that you can serve with butter chicken.
What is Butter Chicken?
Traditional and authentic butter chicken is a classic Indian dish where the marinated and roasted or grilled chicken is simmered in an aromatic creamy onion-tomato-based gravy or curry sauce. Butter chicken is a popular North Indian curry also known as chicken makhani, murgh makhani, butter chicken masala, butter chicken curry, etc. It is now one of the most famous Indian chicken dishes around the world. If you have any leftover chicken tikka or tandoori chicken, you can make butter chicken masala or chicken tikka masala. The best way to use leftover grilled chicken. Today, we will be making the best butter chicken recipe with simple ingredients in and easy way. You will fall in love with the curry sauce. This is going to be your family’s new favorite recipe for chicken butter masala (murgh makhani).
Butter Chicken vs Chicken Tikka Masala
Both curries use similar ingredients and are popular but differ in flavor and texture. Butter masala or Makhani originates from Delhi, North India, and tikka masala is a British creation. Kundal lal Gujral , who ran a restaurant in Delhi called Moti Mahal, did not want any leftover cooked meat in his restaurant to dry out. To avoid this, he cooked them in aromatic spiced tomato-based gravy along with butter and/or cream, adding richness to the overall dish, and named it Butter chicken or Murgh Makhani. On the other hand, tikka masala was developed in the UK by a person from a subcontinental region. Chicken tikka refers to pieces of chicken grilled on skewer, and masala means Indian spice blend used to make tikkas or gravy. Butter masala is on the sweeter side, and Tikka masala is on the spicier side.
Ingredients
For the marination
Chicken: Boneless chicken thighs give the best result and are used traditionally. But bone-in chicken breasts can also be used. Just note that the cooking time will vary accordingly.Yogurt: For tender pieces of chicken, yogurt (dahi) is key.Ginger garlic paste: Fresh homemade paste or freshly crushed or grated ginger and garlic.Kashmiri red chilie powder: For the color.Salt and lemon juice: For flavor.
Spices used:
I have used whole spices like bay leaf, cinnamon and cardamom and powder like garam masala, red chile, cumin powder, and kasuri methi. All these ingredients are easily available in Indian grocery stores. You may skip kasuri methi but will miss the magical north Indian flavor in your final dish.
For the butter chicken gravy or makhani sauce
Onion: Caramelized onions give the natural sweetness to your dish.Tomatoes: Add a little tang. Canned puree can also be used.Cashews: Make your dish rich, creamy, and silky smooth.Butter: For rich flavor, use butter or ghee to make this gravy. Else, use ½ butter and ½ oil.Cream: Once you have added gravy to the serving bowl, drizzle with cream if desired. See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
Chicken Marination
Onion tomato gravy or sauce
Roast or grill the marinated chicken
Making of simple butter chicken curry
Tips
The thickness, richness, and sweetness of the gravy were perfect for my family. I add cream only while serving. You can make the curry richer by adding cream or more cashews if desired. The curry sauce or the onion tomato gravy with spices for butter chicken can be made ahead of time and refrigerated. When you are ready to serve, grill the marinated chicken, add it to the gravy or curry sauce, and heat. Do not skip the marination. Marinating will not only make the chicken tender but also absorb the flavors from yogurt and spices. Boneless chicken thighs or breasts are used. Bone in can also be used, but the cooking time will change accordingly. Fresh ingredients like ginger, garlic, onion, and tomatoes will enhance the taste of the dish. Adjust all the spices to taste. Simple ingredients are used. Leftover butter chicken can be stored in the refrigerator. It tastes even better as the flavors meld. Reheat gently. Sauteing the onion till it’s light and translucent is very important, and don’t rush this step.
Instant Pot Butter Chicken Recipe
Marinate the chicken for 30 minutes. Turn on the saute mode of your IP. Add 2 tablespoon oil, bay leaves, cinnamon, cardamom, and onion, and saute for 6 to 8 minutes or until light in color. To this, add cashews and tomatoes and saute until it turns soft. Once this cools, transfer this to a blender and blend it to a smooth paste. Add butter and marinated chicken to your IP and saute for 2-3 minutes. Add onion tomato paste, cumin powder, garam masala powder, salt, chile, kasuri methi, and coriander leaves with 1 ¼ cups of water and give it a nice mix. Place the lid on your IP and seal to close. Set the pressure cook on HIGH for 5 minutes. Let the pressure release naturally for 10 minutes. After that, release any pressure manually. Switch the setting to simmer and stir 2 tablespoon cream. Add more butter and cilantro if desired. Simmer for 3-5 minutes or until the sauce is thickened to the desired consistency.
What to serve with butter chicken?
For a complete Indian meal, serve it with homemade naan, roti, chapati, kulcha, steamed rice, ghee rice, etc. You can also serve this gravy with bread, dinner rolls, burger buns, etc. Any Indian bread is the best accompaniment for your butter chicken curry. Some onion rings, cucumber salads, cut vegetables and lemon can also be served with butter chicken. You can also try this with garlic turmeric rice, cilantro lime rice, basmati rice, etc.
More Indian Chicken Recipes
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Recipe card
