Introduction

Butter chicken! The supreme comfort cuisine that the whole family will enjoy! You can prepare the most flavorful, creamy, and delectable authentic Indian Butter Chicken at home with this straightforward recipe. For a straightforward Indian lunch, serve it with Butter Naan, Roti, Chapati, Plain Paratha, Steamed Fluffy Basmati Rice, or Jeera Rice. In this post, I offer the recipe for the classic Murgh Makhani, often known as North Indian Butter Chicken. A lot of Tips & Tricks, Substitutes, and Notes have been added to this decade-old recipe on my blog to create one of the most tasty and succulent butter chickens.

Butter Chicken or Chicken Makhani is one of my favorite Indian dishes. It is a richly Flavorful Sauce that goes well with The Chicken. You may make it as mild or spicy as you like by adjusting the cayenne.

Total Time for Butter Chicken

Preparation Time	10 mins
Cock Time	25 mins
Total Time	35 mins
Servings	4

Ingredients

• 2 Tablespoons Divided of Peanut Oil
• 1 Shallot, Chopped Finely
• 1/4 Chopped White Onion
• 2 Tablespoons of Butter
• 1 Tablespoon of Ginger Garlic Paste
• 2 Teaspoons of Lemon Juice
• 2 Teaspoons of Garam Masala, Divided
• 1 Teaspoon of Chilli Powder
• 1 Teaspoon of Ground Cumin
• 1 Bay Leaf
• 1 Cup of Tomato Puree
• 1 Cup of Half and Half
• 1/4 Cup of Plain Yogurt
• 1 Pinch of Salt and Ground Black Pepper to Taste
• 1 Pound of chicken thighs, skinless and cut into bite-sized pieces.
• 1/4 Teaspoon of Cayenne Pepper, or to Taste
• 1 Tablespoon of Cornstarch
• 1/4 Cup of Water

How To Cock

Step 1 :

1 tablespoon of oil should be heated over medium-high heat in a large saucepan. For about 5 minutes, or until tender and transparent, saute the shallot and onion.

Step 2 :

Add the bay leaf, butter, ginger-garlic paste, lemon juice, chili powder, cumin, and 1 teaspoon garam masala. For one minute, cook and stir. After adding the tomato sauce, simmer for 2 minutes while stirring constantly.

Step 3 :

Yogurt and half-and-half are stirred in. 10 minutes of low heat simmering with frequent stirring. Add salt and pepper to taste. Heat has been removed; set aside.

Step 4 :

The remaining 1 tablespoon of oil is heated to medium-high heat in a large, heavy skillet. For about 10 minutes, cook the chicken until just lightly browned.

Step 5 :

After turning down the heat, cayenne and the last teaspoon of garam spice are added. Add a few spoonfuls of sauce, stir, and cook until the liquid has reduced and the chicken has lost its pink color. Stir in the cooked chicken to the sauce.

Step 6 :

Mix cornstarch and water together before adding to the sauce. To thicken, cook for 5 to 10 minutes.

Step 7 :

Serve with naan and rice.

Nutrition Facts of Butter Chicken (per serving)

408	28g	16g	23g
Calories	Fat	Carbs	Protein

Pro Tips :

• To produce tasty, tender, and succulent chicken, marinating is essential.
• Do not omit the yogurt from the marinade; it helps to tenderize the chicken.
• Both this dish for butter chicken and the Makhani dish never utilize onions. The flavor of the dish is altered by the onion.
• The cashews (or almonds) and cream give the gravy its rich flavor.
• The gravy can be made ahead of time and refrigerated. Simply broil the marinated chicken when necessary while reheating the gravy. The grilled chicken is then added.

Butter Chicken Vs Chicken Tikka Masala

Despite having many similarities, Butter Chicken and Chicken Tikka Masala have different tastes, textures, and flavors.

The gravy for chicken tikka masala is hot and spicy and incorporates onions. The original Butter Chicken includes a mild amount of heat and spice, but the sauce doesn’t contain any onions.
More notably, chicken is cooked in butter rather than oil while making chicken tikka masala. While the gravy or sauce in butter chicken is silky, rich, and smooth, the texture in tikka masala comes from the chopped, caramelized onions.

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