Butter Chicken Recipe With Step By Step Pictures (2024)

FAQs

What is the best combination for butter chicken? ›

Butter Chicken is best served with Jeera rice , Turmeric Rice, plain fluffy Basmati Rice, Tandoori Roti, Naan or Paratha.

Water, Tomato, Cream, Unsalted butter, Vegetable oil, Sugar, Modified corn starch, Concentrated tomato purée, Spices, Dried onion, Ginger, Garlic, Salt, Lactic acid (acidulant), Paprika extract, Citric acid (acidulant), Dried fenugreek leaf.

Yoghurt or heavy cream:

To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.

One version of the origin story

Monish Gujral says his grandfather invented butter chicken while experimenting with ways to freshen up unsold tandoori chicken, which could quickly dry out. "So he wanted to put it in a gravy so it could be served later."

Do I have to make butter chicken with chicken thighs? Chicken thighs definitely have more flavour than any other part of the bird, so I usually prefer to use thigh fillets in our butter chicken recipe, but if you're more of a breast person it's totally acceptable to substitute.

Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.

Heavy cream is an important ingredient, and butter adds a final silkiness to the finished sauce (and is why this curry is called Butter Chicken!).

The marination process infuses the chicken with flavors, ensuring each bite is delicious and satisfying. The creamy sauce, made with butter, cream, and a blend of Indian spices, adds depth and richness to the dish.

Cucumber Tomato Salad is a refreshing, vibrant side that pairs wonderfully with butter chicken. The juicy tomatoes and crisp cucumbers, dressed with a light vinaigrette, provide a delightful crunch and fresh, tangy flavors.

You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.

Why add cashews to butter chicken? ›

In many recipes for butter chicken, copious amounts of butter and heavy cream supply richness, but we do as we were taught in India and use cashews pureed with a small amount of water until smooth. The nut puree adds creaminess without making the dish heavy.

As you have discovered, even a heavily spiced dish can taste bland if there is not enough salt or umami flavouring. In the case of your Butter Chicken recipe, first of all I'd ensure the spices you use are fresh, and clearly have an aroma. Stale spices won't taste of much. Secondly, a good dish is a balanced dish.

If you're unfamiliar with butter chicken, also known as murgh makhani, it's a popular Indian dish. It was originally created by Kundan Lal Gujral, a chef at Moti Mahal restaurant in Delhi, in 1947.

It's an imperfect translation of the Hindi term murg makhani. It more accurately means “buttery chicken” - that is to say, it is chicken pieces in a buttery tomato sauce. Plus, in Hindi, the word makhani can also almost mean what English-speaking people might call “creamy”. Does butter chicken actually taste buttery?

Butter Chicken has a milder and creamier taste, while Tikka Masala has a spicier, earthy, and tangier taste. Butter Chicken is a buttery and creamy tomato-based sauce. At the same time, Tikka Masala has a slightly sour and tangy tomato-based sauce.

Unlike most Indian curries where the preparation of the base starts with a blend of onion and a ginger garlic paste cooked in oil, butter chicken uses tomato as a base and is cooked in butter, giving it a slightly sweet flavor. Cashews and almonds add to the sweetness and richness of the dish.

The Real Gem: The Butter

The reason why Butter chicken is such a delightful dish is because of, obviously, butter. The splendid blend of cream sauce, butter, spiced up tomatoes, and an array of Indian spices melts in your mouth instantly.

Butter chicken is a traditional Indian dish that is rich and creamy with a subtle smoky flavor. At the same time, tikka masala is a British Indian dish with a more complex flavor profile with tangy and spicy notes. Butter chicken is generally sweeter and milder in spiciness, while tikka masala is tangy and spicy.