Butter Chicken
Butter chicken, also known as Murgh Makhani, is a rich, creamy, and flavorful Indian dish that has become popular worldwide. It is made with boneless chicken pieces, typically marinated in a mixture of yogurt and spices like turmeric, cumin, garam masala, and chili powder. The marinated chicken is then cooked, usually in a tandoor (clay oven), but it can also be grilled or pan-fried.
The hallmark of butter chicken is its luxurious, velvety sauce made from butter, cream, tomatoes, garlic, ginger, and a blend of aromatic spices. The sauce is smooth and mildly tangy, with a slight sweetness and depth of flavor, which complements the tender chicken. It’s often garnished with a sprinkle of fresh cilantro (coriander) and sometimes a drizzle of cream on top.
Butter chicken is typically served with naan (Indian flatbread) or steamed basmati rice, making it a satisfying and indulgent meal. It strikes a balance between richness and spice, appealing to a wide range of palates. If you like this recipe, check out my Chicken Korma recipe next !
Breakdown of Spices in Butter Chicken
Here’s a breakdown of the key spices in butter chicken and their flavors:
- Garam Masala: A warming blend of spices, garam masala typically includes cinnamon, cloves, cardamom, cumin, and coriander. It adds depth, warmth, and a slightly sweet, aromatic flavor to the dish.
- Cumin: Known for its earthy, smoky flavor, cumin adds a savory, nutty depth to the dish, balancing the richness of the sauce.
- Coriander: With a citrusy, slightly sweet flavor, coriander complements the other spices, adding freshness and complexity to the dish.
- Turmeric: This bright yellow spice has a mild, slightly bitter flavor and imparts a subtle earthy taste, while also contributing to the vibrant color of the sauce.
- Cardamom: This spice has a fragrant, slightly sweet flavor with hints of citrus and mint, adding a refreshing and aromatic note to the dish.
- Ginger and Garlic: Though not always considered “spices” in a traditional sense, these two ingredients form the savory base of butter chicken. Ginger adds warmth and slight spiciness, while garlic adds a rich, savory depth.
Butter Chicken
Equipment
- Blender
Ingredients
- 2 lbs boneless, skinless chicken thighs cut into 1 inch cubes
- 1 yellow onion small diced
- 3 garlic cloves minced
- 2 tbsp oil
- 1 tbsp garam masala
- ½ tbsp salt
- 1 tbsp smoked paprika
- 1 tbsp coriander
- 1 tbsp cumin
- 1 tbsp turmeric
- ½ tbsp curry
- ½ tbsp cardamom
- 1 can diced tomatoes
- ¼ cup cashews
- 2 tbsp unsalted butter
- cilantro for garnish
- heavy cream for garnish
Instructions
- Season chicken thighs with salt, curry, ½ tbsp. of turmeric, ½ tbsp. of coriander, ½ tbsp. cumin, ¼ tbsp. cardamom and ½ tbsp. of smoked paprika. Coat chicken with Greek yogurt and marinate until you're done cutting your vegetables.
- To a pan on medium-high heat, add in oil and sear chicken until outside is browned. Removed and set to the side. You do not need to cook the chicken thoroughly because we'll be adding it back to the dish at a later time
- Add onion to that same skillet and cook for 2 minutes, or until onions are translucent. Add in garlic to the skillet and cook until fragrant.
- Add in can of diced tomato, cashews, and remaining spices. Lower heat to medium-low, cover, and simmer for 15 minutes.
- Blend tomato mixture until smooth and return to pan. Add in chicken and butter and cook for an additional 10 minutes until chicken is tender and fully cooked
- Garnish with cilantro and heavy cream. Serve with basmati rice and garlic naan, enjoy
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