Authentic Indian Butter Chicken (Chicken Makhani)
Indulge in the rich, creamy delight of my Authentic Indian Butter Chicken, a dish that has earned rave reviews from friends and family alike. This mouthwatering recipe offers tender, marinated chicken simmered to perfection in a vibrant tomato and butter sauce—infused with smoky notes, thanks to a couple of drops of liquid smoke. With its exquisite blend of spices, including garam masala and fenugreek leaves, this dish mirrors the traditional flavors found in your favorite Indian curry house. Perfect for gatherings, it pairs beautifully with rice or naan, and promises to impress even the most discerning palates!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
boneless skinless chicken breasts
1 1/2 lbs (Cut into bite-sized cubes)
lemon juice
2 tablespoons (Freshly squeezed)
Mexican chili powder
3 tablespoons (Do NOT use chili pepper!)
salt
to taste (N/A)
liquid smoke
3-4 drops (N/A)
full fat yogurt
1 cup (N/A)
garlic paste
2 tablespoons (Can substitute with 6 garlic cloves)
garam masala
2 1/2 tablespoons (N/A)
butter
4 tablespoons (Melted (3 tablespoons for chicken and 1 for sauce))
ginger paste
2 tablespoons (N/A)
olive oil
1 tablespoon (N/A)
green chili pepper
1 (Chopped)
crushed tomatoes
1 (28 ounce) can (N/A)
tomato paste
1 tablespoon (N/A)
honey or sugar
1/2 tablespoon (N/A)
fenugreek leaves
1 tablespoon (Dried)
heavy cream
1 cup (N/A)
Instructions
1
Begin by cutting the chicken breasts into bite-sized cubes. In a nonporous bowl, combine the chicken with yogurt, lemon juice, Mexican chili powder, salt, and liquid smoke. Ensure the chicken is well coated, then cover and refrigerate to marinate for at least 1 hour, preferably longer for maximum flavor.
2
After marinating, add garlic paste, garam masala, melted butter, additional chili powder, ginger paste, lemon juice, and olive oil to the chicken mixture. Stir well to combine, cover, and refrigerate for an additional 3 to 4 hours to deepen the flavors.
3
Preheat your oven to 400°F (200°C). Spread the marinated chicken evenly on a baking sheet and roast in the preheated oven for about 20 minutes, or until cooked through and slightly charred.
4
While the chicken is roasting, prepare the sauce. In a large saucepan, melt 1 tablespoon of butter over medium heat. Add 1 tablespoon of garam masala and allow it to puff and bubble. Then, stir in the ginger, garlic paste, and chopped green chili pepper, sautéing for approximately 5 minutes until fragrant.
5
Mix in the crushed tomatoes, tomato paste, remaining chili powder, salt, and a couple more drops of liquid smoke. Bring the mixture to a boil, then reduce heat to low and let it simmer. Stir in honey, fenugreek leaves, and cream, allowing the sauce to thicken for about 10-15 minutes.
6
Once the chicken is cooked, add it to the sauce and simmer over medium-low heat for about 30-40 minutes, or until the sauce reduces by one-third. Taste and adjust the salt as needed.
7
Garnish with fresh chopped cilantro if desired, and serve hot with rice or naan. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Indian Butter Chicken?
Authentic Indian Butter Chicken, also known as Chicken Makhani, is a popular Indian dish featuring tender marinated chicken simmered in a rich, creamy tomato and butter sauce infused with aromatic spices.
What is the traditional name for Butter Chicken?
The traditional Indian name for Butter Chicken is Chicken Makhani.
How long should I marinate the chicken for this recipe?
The recipe requires two marination stages: the first for at least 1 hour and the second for an additional 3 to 4 hours to ensure maximum flavor and tenderness.
What gives this Butter Chicken a smoky flavor?
The unique smoky notes in this recipe are achieved by adding a few drops of liquid smoke to both the chicken marinade and the sauce.
Can I substitute garlic paste in this recipe?
Yes, you can substitute 2 tablespoons of garlic paste with 6 finely minced garlic cloves.
What type of chili powder is recommended?
This recipe specifically calls for Mexican chili powder and advises not to use standard chili pepper to maintain the intended flavor profile.
How is the chicken cooked before adding it to the sauce?
The marinated chicken is roasted in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 20 minutes until slightly charred.
What ingredients are used to thicken the sauce?
The sauce is thickened using a combination of crushed tomatoes, tomato paste, heavy cream, and a simmering process that reduces the liquid.
What are fenugreek leaves and are they necessary?
Fenugreek leaves, or Kasuri Methi, provide a distinct earthy aroma essential for traditional Butter Chicken. They are added during the simmering of the sauce.
Can I use sugar instead of honey?
Yes, you can use either 1/2 tablespoon of honey or sugar to balance the acidity of the tomatoes.
Is this Butter Chicken recipe spicy?
The recipe uses chili powder and a green chili pepper, but the heat is balanced by heavy cream and butter, resulting in a rich and flavorful rather than overly hot dish.
What should I serve with Butter Chicken?
This dish pairs perfectly with basmati rice or fresh naan bread to soak up the creamy sauce.
How long does the final simmering process take?
Once the roasted chicken is added to the sauce, it should simmer for 30 to 40 minutes until the sauce reduces by about one-third.
What is the purpose of the first marination stage?
The first stage uses yogurt, lemon juice, and spices to tenderize the chicken and begin the flavoring process.
What temperature should the oven be for roasting the chicken?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How much heavy cream is needed for this recipe?
This recipe requires 1 cup of heavy cream to achieve its signature rich and creamy texture.
Can I use chicken thighs instead of breasts?
While the recipe calls for boneless skinless chicken breasts, you can substitute them with chicken thighs if you prefer darker meat.
What spices are used in the sauce preparation?
The sauce is flavored with garam masala, ginger paste, garlic paste, and chopped green chili peppers.
How much butter is used in total?
The recipe uses 4 tablespoons of butter: 3 tablespoons melted for the chicken mixture and 1 tablespoon for the sauce.
What type of yogurt is best for the marinade?
Full fat yogurt is recommended for the marinade to provide the best texture and moisture for the chicken.
How many servings does this recipe provide?
Based on the 1.5 lbs of chicken, this recipe typically serves 4 to 6 people.
Is olive oil used in this recipe?
Yes, 1 tablespoon of olive oil is added during the second stage of marination.
What is the garnish for this dish?
The dish is typically garnished with fresh chopped cilantro before serving.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared in advance, but the final simmer with the chicken should be done before serving for the best flavor.
What kind of tomatoes should I buy?
You will need one 28-ounce can of crushed tomatoes and 1 tablespoon of tomato paste.
Why is liquid smoke included in an Indian recipe?
Liquid smoke is used to replicate the traditional smoky flavor typically provided by a Tandoor (clay oven) used in professional Indian kitchens.
What is the role of garam masala in this dish?
Garam masala is a key spice blend used in both the marinade and the sauce to provide warm, aromatic depth.
Should the chicken be cut before or after marinating?
The chicken should be cut into bite-sized cubes before the first marination stage begins.
How do I know when the sauce is finished?
The sauce is ready when it has thickened and reduced by about one-third of its original volume during the final simmer.
Can I use fresh ginger instead of ginger paste?
Yes, you can substitute the 2 tablespoons of ginger paste with an equivalent amount of finely grated fresh ginger.