Tereyağlı Tavuk
Authentic Indian Butter Chicken (Murgh Makhani) recipe with tender marinated chicken in creamy tomato sauce. Restaurant-quality results at home!
This Indian-style Butter Chicken recipe can easily compete with any restaurant version. Buttery, flavorful, and incredibly tender, it has all the hallmarks of amazing butter chicken! Plus, there are no hard-to-find ingredients and the recipe takes just over an hour to prepare.
Butter Chicken, or Murgh Makhani, originated in North India in the 1950s when Kundan Lal Gujral, owner of Delhi's popular restaurant Moti Mahal, began mixing leftover tandoor chicken with a blend of spices, butter, and tomatoes. This creamy, aromatic dish has since become one of the most beloved Indian curries worldwide.
Yapılışı
-
Marinate the Chicken
Cut 800g chicken into bite-sized pieces and place in a large bowl. Add 1 cup yogurt, 1 tsp ginger-garlic paste, 1 tsp turmeric, 2 tsp garam masala, 2 tsp ground cumin, and 1 tsp salt. Mix thoroughly until chicken is well coated. Cover and marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
-
Cook the Chicken
Heat 2 tbsp oil in a large heavy-bottomed pan over medium-high heat until shimmering. Add marinated chicken pieces in a single layer, working in batches if needed. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 74°C/165°F). Transfer chicken to a plate and set aside.
-
Build the Sauce Base
In the same pan, melt 2 tbsp butter over medium heat. Add 1 finely chopped onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden. Add 3 tsp minced ginger-garlic paste and cook for 1 minute until fragrant.
-
Add Spices and Tomatoes
Add 1 tsp garam masala, 2 tsp ground cumin, 2 tsp ground coriander, and 3 tsp chili flakes to the pan. Stir constantly for 30 seconds until fragrant. Add 400g crushed tomatoes and 1 tsp salt. Cook for 10-12 minutes, stirring occasionally, until the sauce darkens to a deep red-brown color and reduces by about half.
-
Smooth the Sauce
Remove pan from heat and let cool slightly. Transfer sauce to a blender and blend until completely smooth, adding 2-3 tbsp water if needed. Return smooth sauce to the pan over medium-low heat.
-
Finish and Serve
Add 1 cup heavy cream, 1 tbsp sugar, and 1 tsp dried fenugreek leaves to the sauce. Stir to combine and bring to a gentle simmer. Return cooked chicken to the pan and simmer for 8-10 minutes until sauce thickens and coats the chicken. Taste and adjust salt as needed. Serve immediately over rice or with naan bread.
İpuçları
For incredibly tender and crispy butter chicken, leave the chicken in the marinade overnight.
When frying the chicken, keep the browned bits for extra flavor.
Don't overcrowd the pan when frying chicken - cook in batches of two or three portions.
You can substitute two tablespoons of oil with one tablespoon each of butter and oil if desired.
For the best sauce, let your tomatoes cook until almost dry - this takes 10-15 minutes, but you can add a few tablespoons of water if they dry out too quickly.
This butter chicken recipe requires heavy whipping cream or thickened cream. To make butter chicken without cream, substitute with condensed milk or half milk and half cream.
For a richer sauce, stir in a few tablespoons of butter or ghee at the end.
If the sauce becomes too thick, add a few tablespoons of ghee, butter, or a small amount of water and cook until thinned.
What is Indian Butter Chicken?
Butter Chicken, or Murgh Makhani, is an Indian dish consisting of grilled chicken in a creamy and buttery sauce. It's believed to have originated in North India in the 1950s when Kundan Lal Gujral, owner of Delhi's popular restaurant Moti Mahal, started mixing leftover tandoor chicken with a mixture of spices, butter, and tomatoes and serving it.
The History and Cultural Significance
This iconic dish emerged from the innovative mind of a chef who didn't want to waste food. What started as a creative solution to repurpose leftover tandoor chicken became one of India's most exported culinary treasures. The dish represents the rich Mughlai cuisine tradition, which combined Indian spices with Persian cooking techniques and ingredients like cream and butter.
Key Ingredients That Make the Difference
The secret to authentic butter chicken lies in the balance of spices and the quality of ingredients. The marinade typically includes yogurt, which tenderizes the chicken, along with garam masala, turmeric, and cumin. The sauce combines tomatoes, cream, and butter with aromatic spices like fenugreek leaves (kasoori methi), which adds a distinctive flavor that sets butter chicken apart from other curries.
How to Make Butter Chicken
To make authentic Indian Butter Chicken, marinate the chicken pieces in a mixture of yogurt, ginger, garlic, and other spices for about 30 to 60 minutes before frying. Then sauté some onion, ginger, and garlic with ground coriander, cumin, and garam masala, and add crushed tomatoes, chili powder, and salt to the mixture. Cook this mixture for 10-15 minutes before blending it in a blender and pouring the smooth mixture back into the pan. Finally, add cream, sugar, fenugreek leaves, and the partially cooked chicken. Cook for another 8-10 minutes, then serve with garnish.
Marination Tips for Perfect Texture
The marination process is crucial for achieving restaurant-quality butter chicken. The yogurt's acidity breaks down the protein fibers, resulting in incredibly tender meat. For best results, marinate overnight in the refrigerator, allowing the spices to penetrate deeply into the chicken.
What's the Difference Between Butter Chicken and Chicken Tikka Masala?
Although the two dishes are quite similar in taste and texture, they have some subtle differences. The main difference between butter chicken and Tikka Masala is that butter chicken masala is a mixture of tomato sauce and spices, while tikka masala is made with tomato sauce and onion sauce. This makes butter chicken less tomato-heavy and chicken tikka masala less creamy.
How to Serve Butter Chicken
Indian butter chicken should be served with garnishes like rice pilaf, basmati rice, naan bread, aloo gobi, dal, raita, Indian pickles, or papadum for a delicious traditional dinner. However, it can be paired with salad, steamed vegetables, cauliflower rice, or pasta for something a bit more modernized.
Traditional Accompaniments
The classic way to serve butter chicken is with fluffy basmati rice and warm naan bread. The rice absorbs the rich sauce beautifully, while naan is perfect for scooping up every last drop. Consider adding a cooling raita (yogurt-based side dish) to balance the richness of the curry.
Storage and Reheating Tips
Store leftover butter chicken in an airtight container in the refrigerator for up to 3-4 days. Freeze in freezer bags, airtight containers, plastic wrap, or aluminum foil for up to 3 months. Reheat in the microwave or on the stove, and add extra cream if your butter chicken looks dry.
Nutritional Benefits
While butter chicken is indulgent, it does provide high-quality protein from the chicken and beneficial probiotics if made with yogurt. The tomatoes contribute lycopene and vitamin C, while the spices like turmeric offer anti-inflammatory properties.
Common Mistakes to Avoid
Don't rush the cooking process, especially when reducing the tomato sauce. This step is crucial for developing the deep, complex flavors that make restaurant-style butter chicken. Also, avoid using low-fat cream or milk substitutes, as the richness is essential to the dish's character.
