Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish featuring tender chicken thighs cooked in a flavorful tomato-based sauce. This Indian classic is perfect for a cozy dinner, offering a delightful blend of spices and a luscious, buttery finish.

Ingredients:

• 2 pounds chicken thighs
• 3 tablespoons butter
• 1 onion, diced
• 1 tablespoon ginger, grated
• 5 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon coriander
• ½ teaspoon chili powder
• ½ teaspoon turmeric
• 1 cinnamon stick
• ¾ teaspoon kosher salt (or to taste)
• ¼ cup chicken broth
• 14 ounces crushed tomatoes
• 1 teaspoon sugar
• 1 cup heavy cream
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 tablespoon cumin
• 1 cup plain yogurt

Directions:

1. Marinate the Chicken
   Marinate the chicken in yogurt, lemon juice, and 2 teaspoons garam masala for at least 30 minutes or overnight for best results.
2. Brown the Chicken
   Remove the chicken from the marinade, allowing excess to drip off. Brown the chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside.
3. Cook the Onions and Spices
   Melt butter over medium heat, then cook the onions until tender. Add the ginger, garlic, and spices (cumin, garam masala, coriander, chili powder, turmeric, and cinnamon stick) and cook for 1 minute until fragrant.
4. Simmer the Sauce
   Add the chicken broth, browned chicken, crushed tomatoes, and sugar. Simmer for 10 minutes until the sauce is slightly thickened.
5. Add the Cream and Finish
   Stir in the heavy cream and cook for an additional 5-10 minutes. Discard the cinnamon stick before serving.
6. Serve and Enjoy
   Garnish with fresh cilantro and serve over steamed rice.

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Serving and Storage Tips:

Serving Tips:

• Pairing Suggestions: Butter Chicken pairs wonderfully with steamed basmati rice, naan bread, or even a simple side salad. The creamy sauce complements these sides perfectly.
• Garnishing: Fresh cilantro is a classic garnish that adds a burst of color and freshness. You can also add a dollop of yogurt or a sprinkle of garam masala on top for added flavor.
• Accompaniments: Serve with a side of cucumber raita or a refreshing mango chutney to balance the richness of the dish.

Storage Tips:

• Refrigeration: Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and become even more delicious the next day.
• Freezing: Butter Chicken freezes well. Place cooled leftovers in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat Butter Chicken gently on the stovetop over low heat, stirring occasionally until heated through. You can also reheat it in the microwave, stirring every minute to ensure even heating. Add a splash of water or cream if the sauce thickens too much.

Enjoy your Butter Chicken with these serving and storage tips to make the most out of this delicious dish!

Variations:

Spicy Butter Chicken:
For those who love extra heat, increase the chili powder or add finely chopped fresh green chilies to the sauce. You can also add a pinch of cayenne pepper for an additional kick.

Vegetarian Butter Chicken:
Replace the chicken with paneer (Indian cottage cheese) or tofu. Marinate and cook the paneer/tofu as you would with the chicken. This variation maintains the rich flavors while catering to vegetarian diets.

Cashew Butter Chicken:
For a nuttier flavor, blend a handful of cashews with a little water to make a smooth paste and add it to the sauce along with the cream. This adds a creamy texture and a subtle nutty taste to the dish.

Coconut Butter Chicken:
Swap the heavy cream with coconut milk or coconut cream for a dairy-free version. The coconut flavor pairs beautifully with the spices, giving the dish a slightly tropical twist.

Grilled Butter Chicken:
Marinate the chicken as directed, then grill it instead of browning in a pan. This adds a smoky flavor to the chicken, enhancing the overall taste of the dish.

Low-Fat Butter Chicken:
Use Greek yogurt instead of heavy cream to reduce the fat content while maintaining a creamy texture. You can also use skinless chicken breasts instead of thighs for a leaner protein option.

Butter Chicken with Vegetables:
Add vegetables such as bell peppers, peas, or spinach to the sauce for added nutrition and texture. Sauté the vegetables with the onions or add them during the simmering stage.

Butter Chicken Pasta:
Mix the butter chicken with cooked pasta for a delightful fusion dish. This variation combines the rich flavors of Butter Chicken with the comforting texture of pasta.

These variations allow you to customize Butter Chicken to suit different tastes and dietary preferences, ensuring everyone can enjoy this flavorful dish!

FAQs :

1. What is the origin of Butter Chicken? Butter Chicken, also known as Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by chefs Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass at Moti Mahal restaurant.

2. Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts instead of thighs. Chicken thighs are preferred for their juiciness and flavor, but chicken breasts work well if you prefer a leaner option. Adjust cooking time to avoid drying out the breasts.

3. How do I make Butter Chicken spicier? To make Butter Chicken spicier, increase the amount of chili powder or add finely chopped fresh green chilies. A pinch of cayenne pepper or red pepper flakes can also enhance the heat level.

4. Is Butter Chicken gluten-free? Yes, Butter Chicken is naturally gluten-free. However, always check labels on store-bought ingredients like broth and spices to ensure they are gluten-free.

5. Can I make Butter Chicken ahead of time? Yes, Butter Chicken can be made ahead of time. The flavors often deepen and improve after a day in the refrigerator. Store in an airtight container and reheat gently on the stovetop or in the microwave.

6. Can I freeze Butter Chicken? Absolutely. Butter Chicken freezes well. Place cooled leftovers in a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

7. What can I use instead of heavy cream for a dairy-free version? For a dairy-free version, substitute heavy cream with coconut milk or coconut cream. This will give the dish a slightly different but delicious flavor.

8. What should I serve with Butter Chicken? Butter Chicken is typically served with steamed basmati rice or naan bread. You can also pair it with roti, paratha, or a simple side salad. Accompaniments like cucumber raita or mango chutney are also excellent choices.

9. How can I thicken the Butter Chicken sauce? If the sauce is too thin, let it simmer uncovered until it reaches the desired consistency. You can also add a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons water, stirring until the sauce thickens.

10. Can I make Butter Chicken in a slow cooker? Yes, you can make Butter Chicken in a slow cooker. After browning the chicken and sautéing the onions and spices, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream at the end and cook for an additional 15-30 minutes.

These FAQs should help address common questions and make the process of preparing and enjoying Butter Chicken even more enjoyable!