Looking to tantalize your taste buds with a dish bursting with rich flavors and aromatic spices? Look no further than the irresistible Butter Chicken recipe. Hailing from the heart of Indian cuisine, this iconic dish combines tender chicken pieces with a luscious tomato-based gravy, infused with a harmonious blend of traditional spices. Known for its velvety texture and mouthwatering taste, Butter Chicken is a true culinary masterpiece that has won the hearts of food enthusiasts worldwide.
Whether you’re a seasoned chef or a home cook eager to explore new flavors, this recipe promises to transport your senses to a realm of culinary delight. Get ready to embark on a gastronomic adventure with this timeless classic.
What’s butter chicken?
Popular Indian cuisine Butter Chicken, commonly referred to as Murgh Makhani, was created in Punjab, the nation’s culinary hub. It is a delicious dish in which tender chicken chunks are marinated in yogurt and a blend of flavorful spices, such as ginger, garlic, and garam masala.
A rich tomato-based sauce that is flavored with butter, cream and a smidge of fenugreek leaves is used to cook the marinated chicken after that. This dish’s delicate taste combination of tender chicken and creamy, gently spiced gravy is satisfying and decadent.
Is butter chicken healthy?
Although there is no doubt that Butter Chicken is tasty, it is not regarded as particularly nutritious food. The addition of butter, cream, and oil while cooking enhances the dish’s content of saturated fats and calories. Additionally, yogurt is frequently used as a marinade for chicken, which increases the overall fat level.
It’s important to remember that moderation is the key and that eating Butter Chicken as a treat occasionally can still be a part of a healthy diet. You may choose slimmer chicken parts, use less butter and cream, and add more veggies to the sauce to make it a little bit healthier.
Is butter chicken gluten-free?
With some modifications to the traditional recipe, butter chicken may be made gluten-free. The meal itself usually contains no gluten and is formed up of marinated chicken, yogurt, spices, and a tomato-based sauce. However, certain variants might contain gluten-containing substances such as wheat flour or thickening agents.
You may thicken the gravy using other techniques, such as using puréed vegetables or gluten-free flours like rice flour or cornstarch, to guarantee that your Butter Chicken is gluten-free. It’s also essential to confirm that any pre-packaged products, such as sauces or spices, are gluten-free by reading the labels.
Is butter chicken dairy free?
Traditional Butter Chicken usually contains dairy products like butter, cream, and yogurt, so it is not dairy-free. The dish’s rich, creamy texture is a result of these dairy items. However, using different ingredients, it is possible to produce dairy-free versions of Butter Chicken.
You may replace the butter with dairy-free margarine or oil and the cream with coconut milk or a dairy-free cream substitute to make a version without dairy. Coconut milk yogurt or dairy-free yogurt can be used in place of yogurt. To guarantee that items don’t contain any milk proteins, look for products that are specifically marked as dairy-free.
Can butter chicken be frozen?
Yes, butter chicken freezes nicely, allowing you to preserve leftovers or prepare ahead of time for helpful meals. How to Freeze Butter Chicken is as follows:
- Before freezing, let the butter chicken come to room temperature. To prevent bacteria from growing, it must first be chilled in the refrigerator.
- Customize the serving sizes of the butter chicken to your needs. This will make thawing and reheating only the quantity you need easier. Put the portions in freezer-safe containers or bags that are airtight. To avoid freezer burn, make careful to remove any extra air.
- To maintain track of freshness, mark the containers with the date of freezing. Transfer the containers to the freezer, considering they can be kept flat to save space.
- Butter Chicken can be safely stored in the freezer for up to 3 months. When you’re ready to eat it, let the frozen parts defrost overnight in the refrigerator. Until it reaches a suitable temperature, reheat it on the stovetop or in the microwave. Occasionally stirring will help to achieve even heating.
Butter Chicken Recipe
Ingredients Â
For the chicken
- 2 1/2 pounds skinless chicken, thinly sliced
- ½ teaspoon of black pepper
- 2 ½ teaspoons of sea salt
- 2 teaspoons of red chili powder
- 1 teaspoon ground coriander
- ½ teaspoon of turmeric
- ½ tsp kasoori methi
- 1 teaspoon of garlic paste
- 1 tablespoon of ginger paste
- ½ cup whole milk yogurt
- Juice of 1 lemon
- 3 tablespoon ghee or oil
For the sauce
- 4 tablespoons of unsalted butter
- 2 peeled and thinly sliced ​​red onions
- 1 tablespoon of garlic paste
- 1 tablespoon of ginger paste
- 1 tablespoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon kasoori methi
- Dried chili peppers
- 1 jalapeño, chopped
- 10 tomatoes, roughly chopped
- ½ cup cashews
- ÂĽ cup heavy whipping cream
- 2 tablespoons chopped fresh coriander
- Salt to taste
InstructionsÂ
- Start by preparing the chicken and cutting it into small pieces.
- Then add salt, pepper, chili powder, coriander, turmeric, kasoori methi, garlic, ginger, yogurt and lemon to a large bowl along with the prepared chicken and mix thoroughly.
- Cover the bowl with plastic and put it in the refrigerator to marinate for 1 hour. While the chicken is marinating, start on the sauce.
- Add 2 tablespoons of unsalted butter to a large pot over low to medium heat and caramelize the red onion until well browned, about 30 minutes. Stir every 5 to 6 minutes.
- Next, stir in the ginger and garlic and cook until the garlic is fragrant, which takes about 30 to 45 seconds.
- Add the garam masala, chili powder, ½ teaspoon kasoori methi, dried chilies, and jalapaño and stir for 1 to 2 minutes. You may need to add a little water to scrape up some of the pool.
- Add the tomatoes and cashews, stir and cover with a lid and cook for 20 minutes on low to medium heat. Come back every 5 to 7 minutes to give it a quick shake.
- Then transfer the mixture to a blender and blend on high speed until smooth.
- Strain the mixture back into the saucepan and keep warm over low heat.
- Beat in 1 stick of cold butter until blended, then add the whipped cream and mix to combine. Season with spices in a sauce of salt. Keep warm.
- In a separate large pan with ghee or oil over medium-high heat, add the marinated chicken once the butter or oil begins to smoke lightly.
- Spread the chicken in the pan and cook the chicken for 3 to 4 minutes, then fry for 1 to 2 minutes, or until cooked through.
- Transfer the cooked chicken to the sauce pot and finish by stirring in the fresh chopped coriander, the remaining ½ tsp kasoori methi and 2 tbsp butter.
- Serve immedietly and enjoy.
Calories in Butter Chicken
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
| Calories | 150.5 |
|---|---|
| Total Fat | 8.3 g |
| Saturated Fat | 9.3 g |
| Polyunsaturated Fat | 0.2 g |
| Monounsaturated Fat | 1.1 g |
| Cholesterol | 77.3 mg |
| Sodium | 220.9 mg |
| Potassium | 44.7 mg |
| Total Carbohydrate | 2.8 g |
| Dietary Fiber | 1.1 g |
| Sugars | 1.3 g |
| Protein | 17.2 g |
| Vitamin A | 4.4 % |
|---|---|
| Vitamin B-12 | 0.1 % |
| Vitamin B-6 | 0.8 % |
| Vitamin C | 6.7 % |
| Vitamin D | 0.0 % |
