Kashmiri chili powder (can substitute with paprika powder).Ginger and garlic paste (or use minced ginger and garlic).Boneless chicken pieces (thighs or breast).List of Ingredients Ingredients for the chicken marinade Perfect for making ahead or freezing for later - the flavors of the butter chicken improve over time.Ideal for families - not too spicy, you can adjust the amount of heat/spice.Authentic recipe, just like what you get at your favorite Indian restaurant!.The one thing that should not be omitted is the kasuri methi, which adds an earthy, mildly bitter taste that brings out the flavor of the butter chicken and nicely balances out the tang from the tomatoes, the slight sweetness of the honey and the richness of the cashews. Some of the key spices and aromatics that go into classic butter chicken are garam masala spice blend, kasuri methi (dried fenugreek leaves), cashews and honey.įor the meat, use boneless chicken pieces – thigh or breast. The role of spices is also very important to making a delicious butter chicken sauce. There is a misconception that butter chicken needs oodles of butter - nope it doesn't! This recipe uses minimal amounts of dairy – there’s just a little butter and only a hint of cream - having less butter and cream doesn't mean that we compromise on the taste in any way! Most of us know that the sauce for butter chicken is made with tomatoes, cream and butter. I have tried a few recipes for butter chicken, and this is the one that I really enjoy and comes very close to the authentic version. There are several recipes for butter chicken, with so many versions of this dish around, its best to just stick to the classic version – a sauce made with tomatoes, cashews, butter and a hint of cream. And always, always, served with freshly baked tandoori naan and a dollop of butter on top! It is hugely popular all over the world, from the version sold in the humble dhabas (restaurants along the highways, usually serving as truck stops ) to its fine dining avatar in the best Indian restaurants. And the rest, as they say, is history.īutter chicken is a great social leveler.

He came up with a sauce made with tomatoes and dairy (cream, butter), and simmered the tandoori chicken pieces in them, thus creating an entirely new dish. The dish is said to have been invented when an enterprising Dhaba- owner (dhabas are restaurants on Indian highway) tried to give a longer lease of life to his leftover tandoori chicken. What is Butter Chicken or Chicken Makhani?īutter chicken aka, Chicken Makhani literally translates to chicken that is cooked in butter.

I have the best memories of eating butter chicken, lapping up every bit of gravy with a tandoori naan.

What is Butter Chicken or Chicken Makhani?īutter Chicken aka, Murgh Makhani or Chicken Makhani is the ‘little black dress’ of Indian cuisine - a classic, easy-to-make dish that will never go out of style.(This recipe was first published in June 2020 and has been updated) This easy recipe for Butter Chicken is as authentic as it can get! Make classic Butter Chicken or Murgh Makhani at home, just like the one you get at your favorite Indian restaurant.

Butter chicken sauce