Like Chicken Tikka Masala, Butter Chicken is one of the most popular curries in any Pakistani restaurant around the world. Scented golden chicken pieces in an incredible creamy curry sauce, this butter chicken recipe is a must-try! You'll love how easy it is to make your homemade treats, especially with garlic butter rice and fresh homemade bread.

Butter chicken

Soft and Juicy Chicken Thanks to the delicious spicy yogurt marinade, making butter chicken is ridiculously easy. Curry sauce is out of this world!

I know you all love food with beautiful, bold flavors, and nothing beats sitting on a great curry to end a chaotic day. The fragrance alone takes you to a completely different world.

Why is it called butter chicken?

Butter chicken originated in 1948 in northern India. Created by Kundan Lal Gujral, you can see that the Butter Chicken (called Chicken with Chicken Butter - Butter) is similar to the British Tikka Masala.

The addition of cream gives the curry sauce prepared in Battery Gravy a silky smooth texture. Most restaurants are known to add a lot of butter, which can make you feel bloated or sick due to fat.

However, while testing the recipe we found that we prefer to start the sauce in ghee (clear butter, or you can use a mixture of half ordinary butter and half oil).

Adding cream at the end of cooking gives you plenty of authentic butter chicken. Our low-oil version makes you feel good and satisfied.

How do you make butter chicken at home?

Milder than other Pakistani curries, curry makes butter chicken a favorite among families with young children. You can add as much or as little pepper as you like. In other words, you have complete control over how spicy you make it.

As mentioned above, juicy and soft, the flavorful chicken starts with a simple yogurt marinade prepared from scratch: plain yogurt, fresh garlic and ginger, and easy-to-find spices.

You can use chicken thighs or breasts without bones, without skin. We prefer black meat, but go with what you like.

First, mix your yogurt marinade.
To marinate the chicken for 20 minutes, or overnight if time permits. (The longer it marinates, the softer your chicken will be.)
Put the chicken in a frying pan. Place these burnt pieces on the pan to make your sauce. Brown bits = flavor. If you have a lot of burnt pieces stuck in the pan, you can discard some of them if you wish.
Finally, make your curry sauce in the same skeleton.

What are the spices in butter chicken?

It's easy to find spices, for example, hot spices, tumors, cumin, cayenne powder, and salt, all you need to make a great sauce. Some of these may already be in your kitchen cabinets! If you do not, there is no doubt that you can reuse them.

What is butter chicken sauce made of?

It's all about the sauce when it comes to authentic butter chicken. You will be surprised to know that all you need is an onion, crushed tomatoes, a can of garlic and ginger, and some spices to keep these beautiful flavors in the sauce.

The best sauce recipe is to let the tomatoes cook for at least 10-15 minutes until they are almost dry on your pan. Additionally, if it dries quickly, you can add two tablespoons of water.

Then, blend until smooth and add to your cream (heavy wiping cream or thick cream). You can use steamed milk or half milk for the low-calorie option.

If you want a delicious sauce, feel free to add two tablespoons of butter (or ghee) at the end, and let it melt with the sauce before serving.

Ingredients:

For Chicken Marinade:

28 ounces (800 grams) without bones and skin, chicken thighs, or breasts are cut into cutting-sized pieces.
1/2 cup plain yogurt
1 1/2 tablespoons chopped garlic
1 tablespoon minced ginger (or finely chopped)
2 teaspoons of hot spices
1 teaspoon turmeric
1 teaspoon crushed cumin
1 teaspoon red chili powder
1 teaspoon salt

For the sauce:

2 tablespoons olive oil
2 teaspoon's ghee (or 1 tablespoon butter + 1 tablespoon oil)
1 large onion, chopped or sliced.
1 1/2 tablespoons garlic, chopped.
1 tablespoon ginger, minced or finely chopped
1 1/2 teaspoons crushed cumin seeds
1 1/2 teaspoons hot spices
1 teaspoon crushed coriander
14 ounces (400 grams) of crushed tomatoes
1 teaspoon red chili powder (according to your taste preference)
1 1/4 teaspoon salt (or to taste)
1 cup heavy or condensed cream (or steamed milk to save calories)
1 tablespoon sugar
1/2 teaspoon Kasuri Methi (or dried fenugreek leaves)

Instructions

In a bowl, combine the chicken with all the chicken marinade ingredients. So let's marinate for 30 minutes to an hour (or overnight if time permits).
So heat oil in a large pan over medium-high heat. When stirring, place the chicken pieces between two or three, making sure the pan is not overcooked. Fry on each side for just 3 minutes until brown. Set aside and keep warm. (You'll finish the cooking chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping off the brown bits trapped under the pan.
Add garlic and ginger and fry for 1 minute till fragrant, then add crushed coriander, cumin, and hot spices. Cook for about 20 seconds, stirring occasionally, until fragrant.
Add crushed tomatoes, chili powder, and salt. Let it cook for about 10-15 minutes, stirring occasionally until the sauce thickens and turns a dark brown-red color.
Remove from heat, put the mixture in a blender, and blend until smooth. You may need to add a couple of tablespoons of water to help blend (up to 1/4 cup). So work in batches depending on the size of your blender.
Put the pewter sauce back in the pan. Stir in the cream, sugar, and crushed fenugreek (or fenugreek leaves) with the sauce. Put the chicken back in the pan with the juice and cook for another 8-10 minutes until the chicken is cooked and the sauce is thick and bubbly.
Garnish with chopped red pepper and serve with fresh, hot garlic butter rice and fresh homemade bread!

Notice

Optional: To dilute the sauce, add two tablespoons of ghee or butter at the end of cooking, and boil it gently. So alternatively, add a small amount of water

Nutrition

Common Questions

Q1, What is butter chicken sauce made of?

The answer is water, tomatoes, cream, unsalted butter, vegetable oil, sugar, modified corn starch, concentrated tomato puree, spices, dried onions, ginger, garlic, salt, lactic acid, paprika extract, citric acid. (Acid), dried fenugreek leaves. Contains milk.

Q2, What is the difference between Butter Chicken and Tikka Masala?

The answer is, Common Ingredients

The main difference between these two mouth-watering dishes is that butter chicken has less tomato flavor and chicken tikka masala is less creamy than butter chicken. Tikka masala is a dry dish that is cooked in the oven while butter masala is cooked in a pan over a fire.

How to Make Butter Chicken?