Originating from the Indian subcontinent, this dish has gained worldwide popularity for its creamy texture and aromatic spices. While it may seem intimidating at first glance, I assure you, it’s quite manageable even for beginners in the kitchen.
Butter Chicken, also known as Murgh Makhani, is a classic North Indian dish that dates back to the 1950s, originating in Delhi. It was reportedly created by the chefs of the Moti Mahal restaurant, who ingeniously repurposed leftover tandoori chicken by simmering it in a rich, buttery tomato sauce.
Since then, it has become a staple in Indian cuisine, loved for its indulgent flavors and comforting appeal.
Now, you might be wondering about the difficulty level of this recipe. While it does involve a few steps, they’re all relatively straightforward, making it a perfect dish to experiment with if you’re new to cooking Indian cuisine.
Expert Tip: If you prefer a smoother sauce without any texture from the cashews, you can soak the cashews in hot water for 30 minutes before blending them with the tomatoes. This will help them blend more smoothly and evenly.
Chicken: Chicken provides a tender and protein-rich base for the flavorful marinade.
Garlic Paste and Ginger Paste: These two ingredients add depth of flavor and aromatic warmth to the chicken, enhancing its overall taste.
Chilli Powder: A hint of spice from the chili powder gives the chicken marinade a kick without overpowering the dish.
Salt: Salt not only seasons the chicken but also helps to tenderize it, ensuring each bite is succulent and flavorful.
Butter Masala:
Oil: Used for frying and sautéing, oil provides the base for cooking the onions and tomatoes, infusing them with flavor.
Onions: Onions form the foundation of the butter masala, imparting a sweet and savory flavor to the dish as they caramelize.
Tomatoes: Tomatoes lend their vibrant color and tangy sweetness to the sauce, complementing the richness of the butter and cream.
Cashews: Cashews add creaminess and a subtle nuttiness to the sauce, creating a velvety texture.
Garlic Paste and Ginger Paste: Just like in the marinade, garlic and ginger paste bring aromatic flavor to the sauce, enhancing its depth.
Salt: Salt balances the flavors of the sauce, bringing out the natural sweetness of the tomatoes and onions.
Garam Masala: Garam masala is a blend of warm spices that adds complexity and depth to the sauce, giving it a signature Indian flavor.
Butter: Butter adds richness and creaminess to the sauce, making it velvety smooth and indulgent.
Double Cream: Double cream adds luxurious richness and a creamy texture to the sauce, balancing out the acidity of the tomatoes.
Dried Fenugreek Leaves (Methi): Fenugreek leaves impart a unique earthy flavor and aroma to the dish, enhancing its complexity.
Expert Tip: Don’t skip the step of blending the sauce until smooth. This helps to create a velvety texture and ensures a consistent flavor throughout the dish.
Expert Tip: For extra flavor, marinate the chicken for several hours or overnight in the refrigerator. This allows the spices to penetrate the meat and infuse it with flavor.
Yes, you can absolutely use boneless chicken for this recipe. Boneless chicken cooks faster and is easier to eat, making it a convenient option for many home cooks. Simply adjust the cooking time accordingly to ensure the chicken is cooked through.
Yes, Butter Chicken can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it gently on the stovetop or in the microwave before serving. The flavors actually develop more over time, so it often tastes even better the next day!
The level of spiciness in Butter Chicken can be adjusted according to your preference. In this recipe, the amount of chili powder used is moderate, providing a subtle kick without being overwhelmingly spicy. If you prefer a milder dish, you can reduce the amount of chili powder or omit it altogether. Conversely, if you like it spicier, you can increase the amount of chili powder or add chopped green chilies.
Butter Chicken is naturally gluten-free, as none of the ingredients typically contain gluten. However, it’s always a good idea to double-check ingredient labels, especially for store-bought items like garam masala or double cream, to ensure they are gluten-free. If you’re sensitive to gluten or have celiac disease, be cautious of cross-contamination when preparing and serving the dish.
Yes, Butter Chicken can be frozen for longer-term storage. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently reheat it on the stovetop or in the microwave until heated through.
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I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
Latest comments (4)
This was absolutely delicious – thank you! Like the previous reviewer, mine came out much paler than your photo, so just wondering why you think that might be please?
Great to hear you enjoyed the butter chicken! One trick to achieve a richer color is to use Kashmiri chili powder instead of normal chilli powder. It adds a lovely red hue without making the dish too spicy. Give it a try next time and see if it helps.
Aunty, this dish is lovely. I’m learning to cook Pakistani dishes and this was so helpful! My butter chicken doesn’t turn out as red as yours but I add a little food colouring to it 😊
I’m glad you enjoyed the dish! It’s great that you’re learning to cook. Adding a touch of food coloring is a clever idea for getting that vibrant red color. Keep experimenting and adjusting to find what works best for you.