Butter Chicken
Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in the 1950s. It was invented by Kundan Lal Jaggi and Kundan Lal Gujral, two restaurateurs from Delhi, India. The dish is made with marinated chicken cooked in a rich tomato-butter sauce. It is usually served with naan, roti, and/or basmati rice. Butter chicken is a staple in many Indian restaurants around the world and is a popular choice for Indian food lovers.
Butter Chicken is one of the most popular Indian dishes in the world. It has gained immense popularity due to its rich, creamy, and flavourful taste. The dish is made with chicken cooked in a rich and creamy gravy made with tomato, butter, and a variety of spices. It is usually served with rice or roti and is a favourite of many people around the world. Butter Chicken is especially popular in North India, where it is often cooked in a tandoor oven. It is also popular in Pakistani and Bangladeshi cuisines.
Types of Butter Chicken
- Classic Butter Chicken
- Malai Butter Chicken
- Chicken Tikka Masala
- Spicy Butter Chicken
- Coconut Butter Chicken
- Tandoori Butter Chicken
- Punjabi Butter Chicken
- Makhani Butter Chicken
- Creamy Butter Chicken
- Chettinad Butter Chicken
Punjabi Butter Chicken recipe
Ingredients
-1.5 lbs boneless chicken, cut into cubes
-1/2 cup plain yogurt
-1 tablespoon garlic paste
-1 tablespoon ginger paste
-1 teaspoon ground cumin
-1/2 teaspoon ground turmeric
-1 teaspoon garam masala
-1 teaspoon paprika
-1/2 teaspoon cayenne pepper
-1 teaspoon sugar
-1/4 cup vegetable oil
-2 tablespoons butter
-1 large onion, chopped
-1 (14.5 oz) can diced tomatoes
-2 tablespoons tomato paste
-1/2 cup heavy cream
-1/4 cup chopped cilantro
Instructions
- In a large bowl, combine the chicken with the yogurt, garlic paste, ginger paste, cumin, turmeric, garam masala, paprika, cayenne pepper, and sugar. Mix until all the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes.
- Heat the oil and butter in a large skillet over medium-high heat. Add the onion and sauté until it is softened and lightly browned, about 5 minutes.
- Add the marinated chicken to the skillet and cook until it is browned on all sides, about 5 minutes.
- Add the diced tomatoes and tomato paste to the skillet and stir to combine. Reduce the heat to medium-low and simmer for 10 minutes.
- Add the cream to the skillet and simmer for an additional 5 minutes.
- Garnish the butter chicken with cilantro before serving. Enjoy!
Makhani Butter Chicken recipe
Ingredients:
- 2 lbs. boneless, skinless chicken thighs, cut into bite-sized cubes
- 3 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ginger paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/4 cup chopped fresh cilantro
Instructions:
- Heat the oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 5 minutes.
- Add the onion, garlic, ginger paste, cumin, coriander, garam masala, chili powder, and turmeric. Cook, stirring occasionally, until the onions are softened and the spices are fragrant, about 3 minutes.
- Add the tomato paste and crushed tomatoes and stir to combine. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and the chicken is cooked through, about 20 minutes.
- Stir in the cream, butter, and cilantro. Simmer for another 2 minutes.
- Serve over warm basmati rice. Enjoy!
Creamy Butter Chicken recipe
Ingredients:
-1/2 cup butter
-1 onion, diced
-1 tablespoon garlic, minced
-1 teaspoon ginger, grated
-1 teaspoon garam masala
-1 teaspoon cumin
-1 teaspoon chili powder
-1 teaspoon turmeric
-1 teaspoon paprika
-1/2 teaspoon cinnamon
-1/4 teaspoon ground cloves
-1/4 teaspoon cardamom
-1/4 teaspoon nutmeg
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1 can (14.5 ounces) diced tomatoes
-1 can (13.5 ounces) coconut milk
-2 tablespoons tomato paste
-2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
-1/2 cup heavy cream
-1/4 cup fresh cilantro, chopped
Instructions:
- Heat butter in a large skillet over medium heat. Add onion, garlic, ginger, garam masala, cumin, chili powder, turmeric, paprika, cinnamon, ground cloves, cardamom, nutmeg, salt, and pepper and cook, stirring often, until the onions are softened and fragrant, about 5 minutes.
- Add diced tomatoes, coconut milk, and tomato paste and stir to combine.
- Add chicken cubes and stir to coat. Cover the skillet and reduce heat to low. Simmer for 15 minutes, stirring occasionally.
- Uncover the skillet and add the heavy cream. Simmer for an additional 5 minutes.
- Remove from heat and stir in the fresh cilantro. Serve over hot cooked rice or naan. Enjoy!
Chettinad Butter Chicken recipe
Ingredients:
-3 tablespoons vegetable oil
-1/2 teaspoon cumin seeds
-2 tablespoons minced garlic
-1 teaspoon minced ginger
-2 tablespoons Chettinad masala powder
-1 teaspoon garam masala powder
-1 teaspoon red chili powder
-1/2 teaspoon turmeric powder
-1 cup tomato puree
-1/4 cup yogurt
-1 teaspoon sugar
-2 tablespoons chopped fresh cilantro
-2 tablespoons butter
-2 pounds boneless chicken, cut into 1-inch cubes
-Salt to taste
-1/4 cup heavy cream
Instructions:
- Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and garlic and sauté until fragrant, about 2 minutes.
- Add the ginger, Chettinad masala, garam masala, red chili powder, and turmeric powder. Cook for 1 minute, stirring constantly.
- Add the tomato puree, yogurt, sugar, and cilantro. Simmer for 10 minutes, stirring occasionally.
- Add the butter and chicken to the pan. Cook, stirring frequently, until the chicken is cooked through, about 10 minutes.
- Add the cream and season with salt to taste. Simmer for 5 minutes.
- Serve the Chettinad butter chicken over warm basmati rice. Enjoy!
