Butter chicken. It’s the dish that’s better than anything else in the world. Need I say more? Okay, I will, but only because you asked so nicely.
Butter chicken is one of India’s most popular dishes and is a staple on many Indian restaurant menus worldwide. It’s also very easy to make at home! All you need are some simple ingredients and about 30 minutes of your time. You don’t even need to be a culinary expert if you follow these easy steps:
Butter chicken is an Indian dish make with marinated grilled chicken chunks mixed in with a spicy tomato gravy.
Buttery chicken is an Indian dish is actually grill chicken chunks and mixing in with a spicy tomato gravy. Butter chicken is also popularly known as murgh makhani. Hence, ‘butter-milk chicken.’ This traditional dish is one of the most popular Indian dishes worldwide and you can find on almost any menu that offers Indian food.
The name of this dish you can derive from the word “makhani,” which roughly translates to “buttery.” In Hindi, makhani means butter chicken.
Murgh makhani, or simply murgh (chicken), can be translated as “butter chicken.”
The masalas in butter chicken is a mixture of tomatoes, garlic, ginger, and spices, including garam masala, chili powder, and more.
The masala used in butter chicken is best with a mixture of tomatoes, garlic, ginger, and spices, including garam masala, chili powder, coriander, and more. Garam masala is an Indian blend of spices that includes cardamom seeds and cinnamon sticks. Some recipes also call for adding dried fenugreek leaves to the butter chicken sauce.
Chili powder is an ingredient common to many Indian dishes and is often used in this dish as well as in other curries such as vindaloo or korma. Garlic and ginger are also key components of any good curry recipe.
Butter chicken you can make in many ways, and restaurants put their own spin on it.
If you want to make butter chicken at home, a few basic ingredients are require. There is the chicken itself (preferably boneless and skinless), tomatoes, onions, and garlic. This dish can also you can make with a number of other ingredients depending on how it will be serve—for example:
- If you want to make butter chicken for sandwiches or wraps, you could add avocado slices or cucumbers.
- If you want to make a dessert version of this dish using paneer instead of chicken, raisins would be included, and cardamom powder and saffron strands for flavoring.
If you are making butter chicken in bulk quantities, then it might be easier if everything is chopping beforehand. Hence, all that is need is assembly once everything has been cook through separately before they go into one pot together at the end stage of the cooking process.
Authentic butter chicken recipes include ghee or clarified butter, though you can substitute oil or butter.
Butter chicken is made with ghee, so it’s very important that you know what this ingredient is. Ghee is also known as clarified butter. If you’ve ever had Indian food before, then you’ve probably tried ghee—the thick buttery creaminess adds richness to many Indian dishes. Besides being delicious, ghee can add extra depth of flavor to any dish or sauce.
To make ghee at home:
- Heat butter in a small saucepan over medium heat until it foams up and separates into three layers: foam on top (to be discarded), clear liquid below (the “cream”), and white solids at the bottom (the “clarified” part). You’ll know your butter has come to proper clarity when the solids are golden brown; if not, keep cooking until they are!
- Strain off any excess liquid from the cream layer using cheesecloth or even an old pair of tights for good measure; discard anything left behind except for some golden flecks at best which will tint your final product just a little bit browner as mine did here.
Many people like to marinate their chicken overnight to enhance its flavor before cooking it with the masala.
Many people like to marinate their chicken overnight to enhance its flavor before cooking it with the masala. The amount of time you need to marinate depends on how much time you have. Also, how much flavor you want to achieve. You can marinate the chicken in a plastic bag or a bowl, but if you have an injector available, it will make things even easier!
If you have extra time on your hands, try marinating your chicken for 24 hours or more at room temperature (not in the fridge). If that’s not possible, don’t worry—a few hours should do it!
Whether it’s butter chicken, murgh makhani, or murgh malai kofta, this dish is among the most popular in India. If you like Indian food and have never tried this dish before, then it’s time to do so!
Its popularity has spread throughout the world, and now many restaurants serve their own version of butter chicken. You can find them all over Europe too, so don’t worry. If there aren’t any near where you live because they’re worth traveling for!