Indian Butter Chicken: A Creamy, Flavorful Delight

Indian Butter Chicken, also known as Murgh Makhani, is a rich, flavorful dish that has captured the hearts of food lovers around the world. This dish features tender, marinated chicken that’s cooked in a creamy, spiced tomato sauce. The combination of warm spices like cumin, coriander, and garam masala, paired with the richness of heavy cream and butter, creates a luxurious sauce that’s perfect for pairing with naan bread or rice.

What sets Indian Butter Chicken apart is its delightful balance of spiciness, sweetness, and creamy texture. The chicken is marinated in a flavorful yogurt and spice mix, then simmered in a sauce made with almonds, cashews, tomatoes, and spices. The result is a comforting, aromatic dish that’s perfect for a special dinner or weeknight meal. Plus, it’s easier to make than you might think!

Whether you’re a fan of Indian cuisine or new to this flavorful world, this Butter Chicken recipe is a must-try. The depth of flavor and comforting creaminess will have you coming back for more.

Why You’ll Love This Recipe

1. Creamy and Rich Sauce – The combination of butter, cream, and cashews creates a luscious sauce that’s both indulgent and flavorful.
2. Perfectly Marinated Chicken – The yogurt and spice marinade ensures the chicken is tender and infused with deep flavors.
3. Comforting and Hearty – This dish is perfect for cozy dinners, offering both satisfying flavors and textures.
4. Authentic Taste – You’ll love the balance of traditional Indian spices in this recipe, which will transport you straight to the heart of India.
5. Simple and Quick – With straightforward ingredients and easy steps, you can make this flavorful dish in under an hour.

Ingredients

For the Chicken and Marinade:

• Boneless, skinless chicken thighs (cut into 1-inch cubes)
• Full-fat plain yogurt
• Olive oil
• Ginger garlic paste
• Ground coriander seed
• Kashmiri Lal Mirch
• Cumin
• Salt (to taste)

For the Sauce:

• Whole almonds
• Whole cashews
• Unsalted butter
• Ginger garlic paste
• Sugar
• Diced tomatoes (1 can, 15 ounces)
• Ground coriander seed
• Ground garam masala
• Ground Kashmiri Lal Mirch
• Salt
• Water
• Heavy cream
• Kasuri Methi (dried fenugreek leaves)

Variations

Add Vegetables

You can add vegetables like bell peppers, peas, or spinach to the sauce for added flavor and nutrition. Simply add them when simmering the sauce.

Spice Level

If you like your butter chicken extra spicy, you can add extra Kashmiri Lal Mirch or even a chopped green chili to the sauce. For a milder version, reduce the amount of Kashmiri Lal Mirch and use a milder chili powder.

Swap Protein

If you’re not a fan of chicken thighs, you can use boneless chicken breasts or even tofu for a vegetarian version of the dish. Just be mindful of the cooking time if using tofu.

Dairy-Free Option

To make this dish dairy-free, you can swap the heavy cream with coconut milk and use dairy-free butter. The flavor will slightly change but will still be creamy and delicious.

Make it Vegan

For a vegan version, use tofu or chickpeas instead of chicken, and swap the yogurt, butter, and cream for plant-based alternatives.

How to Make the Recipe

Step 1: Marinate the Chicken

In a large bowl, combine the chicken cubes with yogurt, olive oil, ginger garlic paste, ground coriander, Kashmiri Lal Mirch, cumin, and salt. Mix well and let the chicken marinate for at least 30 minutes (or up to 2 hours for more flavor).

Step 2: Prepare the Sauce

In a small pan, dry-roast the almonds and cashews for about 2-3 minutes until they are lightly golden and fragrant. Let them cool, then blend them into a smooth paste with a bit of water.

Step 3: Cook the Chicken

In a large skillet or pan, heat 1 tablespoon of butter over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4: Make the Sauce

In the same pan, melt the remaining 1 tablespoon of butter. Add the ginger garlic paste and cook for 1-2 minutes until fragrant. Add the sugar, ground coriander, garam masala, Kashmiri Lal Mirch, and salt, and cook for another minute.

Step 5: Add Tomatoes and Simmer

Add the diced tomatoes and cook for 5-7 minutes, allowing the tomatoes to soften and break down. Pour in the almond-cashew paste and water, stirring to combine. Let the sauce simmer for 10-15 minutes until it thickens and the flavors meld together.

Step 6: Finish the Dish

Once the sauce has thickened, return the cooked chicken to the pan and stir to coat it in the sauce. Add the heavy cream and Kasuri Methi, and simmer for another 5 minutes. Adjust the seasoning with salt, if necessary.

Step 7: Serve

Serve the Indian Butter Chicken hot with steamed basmati rice, naan, or roti. Garnish with fresh cilantro or additional Kasuri Methi if desired.

Tips for Making the Recipe

• Marinate the Chicken Well – Allow the chicken to marinate for at least 30 minutes to ensure it absorbs all the spices and becomes tender.
• Use Fresh Ingredients – Fresh ginger garlic paste and whole spices (like coriander and cumin) will give your butter chicken a richer, more authentic flavor.
• Adjust the Spice Level – If you prefer a less spicy dish, reduce the amount of Kashmiri Lal Mirch and garam masala. You can also skip the dried fenugreek leaves if you don’t have them on hand.
• Use Full-Fat Dairy – Full-fat cream and yogurt create a creamy, luxurious sauce. For a lighter option, you can use low-fat versions, but the texture will be different.
• Make it in Advance – Indian Butter Chicken tastes even better the next day as the flavors have more time to develop. Make it ahead and refrigerate for up to 2 days.

How to Serve

Indian Butter Chicken is best served with fragrant basmati rice, but it also pairs wonderfully with naan bread or roti. You can also serve it with a side of raita (yogurt with cucumber and spices) to balance the heat. A simple cucumber salad with a tangy dressing would also complement the dish well.

Make Ahead and Storage

Storing Leftovers

Store leftover butter chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or cream to loosen the sauce if necessary.

Freezing

This dish freezes well! Allow the butter chicken to cool completely before transferring it to an airtight container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat.

Reheating

To reheat, place the butter chicken in a pan over low heat. Add a little water or cream if the sauce has thickened too much. Stir occasionally until heated through.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used instead of thighs, but they may dry out slightly as they cook. Chicken thighs are more forgiving and stay tender.

2. Can I make this dish ahead of time?

Yes, Indian Butter Chicken can be made ahead and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.

3. Can I make this recipe spicier?

Yes! If you want more heat, add extra Kashmiri Lal Mirch or some chopped green chilies to the sauce.

4. Can I use a different type of nut instead of almonds and cashews?

You can try using other nuts like pistachios or macadamia nuts, but the flavor will differ slightly from the traditional version.

5. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it uses no wheat or gluten-containing ingredients.

6. Can I substitute heavy cream with coconut milk?

Yes, coconut milk is a good substitute if you’re looking for a dairy-free version of this dish. It will impart a slightly different flavor but still create a creamy texture.

7. Can I make this dish in a slow cooker?

Yes, you can cook the chicken in a slow cooker on low for 4-6 hours, then add the sauce ingredients and cook for another hour before serving.

8. How do I make the sauce thicker?

To make the sauce thicker, cook it down for longer to allow it to reduce, or you can add a bit more cashew-almond paste.

9. Can I use fresh tomatoes instead of canned diced tomatoes?

Yes, fresh tomatoes can be used, but you may need to cook them a bit longer to break down into a sauce-like consistency.

10. Can I make this dish vegetarian?

Yes, you can substitute the chicken with tofu or paneer for a vegetarian version of butter chicken.

Conclusion

Indian Butter Chicken is a comforting, flavorful dish that’s perfect for anyone craving a rich, creamy meal. With its combination of marinated chicken, warm spices, and a luscious, creamy tomato sauce, this recipe brings the authentic taste of India to your home. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guaranteed to impress. Try it today and enjoy the delicious flavors of Indian cuisine!

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