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After a whole week of Indian favorites to share, I hope the recipes have inspired or motivated some folks to give Indian cuisine a chance in home kitchens. Here’s one more Indian recipe for Chicken Makhani, also known as Indian Butter Chicken. Although I didn’t include this dish in my recent Indian cooking class I hosted last weekend, it was a dish requested by one of my students. I occassionally order this dish when we’re dining at local Indian restaurants so I finally had a chance to try it home. The verdict? I think this was even better than the restaurant versions I’ve tried!…
When you see ‘Butter Chicken’ on an Indian restaurant menu, you might envision a greasy chicken dish if you’re not familiar with it. However, this dish is far from greasy. In fact, it’s extremely flavorful and one I find especially comforting when served with steamed basmati rice. Tender chunks of juicy chicken thighs are seasoned with garam masala and a pinch of cayenne pepper before being sauteed. Meanwhile, a rich tomato sauce simmers with hints of lemon juice, garlic, ginger and a myriad of spices (such as garam masala, cumin, chili powder and bay leaf). The browned chicken is added to this sauce along with half & half, a bit of yogurt and chopped fresh cilantro. Just before serving, ground cashews are mixed in to thicken the sauce which also adds a subtle nutty flavor. It’s an aromatic dish with a bright color that sure to please! If you like your Indian dishes to be on the spicier side, increase the amount of cayenne pepper. Lastly, if you happen to come across ground fenugreek, add a 1/4 teaspoon to the sauce for a special, more authentic touch!
Chicken Makhani (Indian Butter Chicken)
recipe adapted from AllRecipes
Chicken:
1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper (or more if you like it spicy/hot)
Sauce:
1 tablespoon vegetable oil
1 white onion, chopped
2 tablespoons unsalted butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup heavy cream or half & half
2 cups tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1/4 cup chopped fresh cilantro
1/4 cup finely ground cashews
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Add chicken and season with 1 teaspoon garam masala and cayenne. Cook until lightly browned, about 10 minutes.
Meanwhile, prepare the sauce by heating 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf. Cook, stirring for 1 minute. Add tomato puree and cook for 2 minutes, stirring frequently. Stir in cream or half-and-half, yogurt and cilantro. Reduce heat to low, and add the browned chicken. Simmer for 10 minutes, stirring frequently. Season with salt and pepper to taste. Just before serving, add the ground cashews and stir. Serve over steamed basmati rice.
Table of Contents
Introduction
When you delve into the rich tapestry of Indian cuisine, one dish stands out for its creamy, tangy, and sumptuously spiced allure—Chicken Makhani, more popularly known as Indian Butter Chicken. It’s not just another item on the menu; it’s a narrative of culinary innovation and cultural intermingling. The journey of Chicken Makhani began in the early 1950s in the heart of Delhi, at a time when the country was freshly independent and palates were eager for something novel.
Historical Background
Tracing its origins back to the kitchens of Moti Mahal, a renowned restaurant in Daryaganj, Chicken Makhani was born out of a happy accident. The restaurant’s founders, Kundan Lal Gujral and his partners, decided to mix leftover chicken in a creamy tomato gravy enriched with butter and cream. This ingenious way of minimizing waste not only turned into a gastronomic sensation but also marked the start of what would become a global phenomenon. Over the years, Chicken Makhani has evolved. Chefs across the world have put their own spin on this dish, experimenting with the type of tomatoes, the specific blend of garam masala, and even the cooking technique. From being slow-cooked in a traditional tandoor to being given a quick simmer in modern kitchens, Chicken Makhani continues to delight food enthusiasts worldwide.
Cultural Significance
In India, every festival, celebration, or family gathering often sees Chicken Makhani taking center stage on the dining table. Its popularity transcends beyond the borders of the subcontinent, making it a fixture in Indian restaurants globally. Whether it’s a little eatery in the bustling lanes of Bangkok or a posh establishment in downtown Manhattan, Chicken Makhani holds its own. Apart from its delectable taste, Chicken Makhani has played a pivotal role in introducing Indian cuisine to global audiences. Its mild yet rich flavors serve as the perfect gateway for those unfamiliar with the country’s diverse culinary offerings. It embodies the notion that food is more than sustenance—it’s an ambassador of a culture, a conversation starter, and a bridge between different ways of life.
Dining Experiences
For food lovers who relish in the flavors of Chicken Makhani, a frequent quandary is whether to indulge in a restaurant-prepared dish or to replicate the magic at home. Relishing Chicken Makhani at a well-regarded restaurant often means enjoying a dish that has been perfected over years. The ambiance of an Indian restaurant, combined with traditional music and decor, further enhances the dining experience; it becomes an immersive cultural affair. Conversely, creating your Chicken Makhani at home allows for personalization. Mastering the art of balancing spices and achieving the perfect gravy consistency can be a rewarding endeavor. It also allows for adjustments based on dietary needs or taste preferences.
Frequently Asked Questions
Q: What’s the difference between Chicken Tikka Masala and Chicken Makhani (Indian Butter Chicken)?
A: [Answer would be here]
Q: Is Chicken Makhani (Indian Butter Chicken) considered a healthy dish?
A: [Answer would be here]
Q: How can I make my Chicken Makhani (Indian Butter Chicken) taste like it’s from a restaurant?
A: [Answer would be here]
Q: Are there any tips for pairing Chicken Makhani (Indian Butter Chicken) with other dishes?
A: [Answer would be here]
Q: What makes Chicken Makhani (Indian Butter Chicken) distinct from other Indian curries?
A: [Answer would be here]
Chicken Makhani (Indian Butter Chicken)
Savor the richness of Indian Butter Chicken with this authentic recipe. Tender chicken in a creamy, spiced tomato sauce, this dish is a staple in Indian cuisine.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Units Scale
1 tablespoon vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper, or more to taste
1 tablespoon vegetable oil
1 white onion, chopped
2 tablespoons unsalted butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup heavy cream or half & half
2 cups tomato puree
1/4 teaspoon cayenne pepper, or to taste
Salt, to taste
Black pepper, to taste
1/4 cup chopped fresh cilantro
Instructions
Heat 1 tablespoon oil in a large heavy skillet over medium heat.
Season the chicken with 1 teaspoon garam masala and a pinch of cayenne pepper.
Cook the chicken until lightly browned, about 10 minutes, then set aside.
In a large saucepan, heat 1 tablespoon oil over medium-high heat.
Saute onion in the saucepan until soft and translucent.
Stir in the butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin, and bay leaf.
Cook the mixture for 1 minute while stirring continuously.
Add the tomato puree to the saucepan and continue cooking for 2 minutes, stirring frequently.
Blend in the cream or half-and-half, yogurt, and chopped cilantro into the saucepan.
Reduce the heat to low, add the browned chicken into the sauce, and allow to simmer for 10 minutes, stirring frequently.
Season the sauce with salt, pepper, and additional cayenne pepper according to taste.
Just before serving, mix in the ground cashews.
Serve the Chicken Makhani over steamed basmati rice for a complete meal.
Notes
For a nuttier flavor and thicker sauce, ensure the cashews are finely ground before mixing into the sauce.
If you desire more heat, adjust the amount of cayenne pepper to your preference.
Adding 1/4 teaspoon of ground fenugreek to the sauce can provide an authentic flavor to the dish.
You can use cream for a richer taste or half-and-half for a lighter option.
- Author: 9
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600 kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Chicken Makhani,Indian Butter Chicken,Creamy Chicken,Indian Cuisine,Authentic Indian Recipe,Comfort Food,
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