"Created by chef Kundan Lal Gujral in Delhi sometime during the 1950s, butter chicken – which is also traditionally known as murgh makhani – is without doubt one of the most popular curries to emerge from India; forefather to the British fave, the tikka masala," says chef Aktar Islam
Aktar Islam is the chef-owner of Michelin-starred Opheem restaurant in Birmingham, and has launched Aktar at Home, a successful finish-at-home dining experience.
See more of Aktar Islam’s recipes
Aktar Islam
Aktar Islam is the chef-owner of Michelin-starred Opheem restaurant in Birmingham, and has launched Aktar at Home, a successful finish-at-home dining experience.
See more of Aktar Islam’s recipes
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Ingredients
For the tandoori chicken
10 skinless chicken thigh fillets
1 tbsp garlic and ginger paste
juice of 1 lime
1-2 green chillies, deseeded and finely chopped
1 handful of coriander, finely chopped
½ tsp Kashmiri chilli powder(or hot paprika)
1 tbsp ground cumin
1 tsp garam masala
2 tbsp tandoori masala powder
½ tsp fennel seeds, ground
100ml rapeseed oil (or any flavourless oil)
3 tbsp full-fat natural yogurt
For the makhani sauce
6 large ripe plum tomatoes, halved
2 large onions, sliced
4 garlic cloves, crushed
2.5cm root ginger, sliced
1 tbsp Kashmiri chilli powder (or hot paprika)
5-6 whole cloves
1 cinnamon stick
3 bay leaves
6 black peppercorns
2 cardamom pods
1½ tsp fine sea salt
100g butter
To finish
30g butter
½ tbsp Kashmiri chilli powder (or hot paprika)
1 tsp ground coriander
75ml double cream
1 tsp clear honey
1 tbsp dried fenugreek leaves (methi*), toasted and ground (optional)
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Step by step
Make ahead
The sauce and marinated chicken can both be cooked up to 2 days ahead and chilled. Continue from step 5, making sure that the chicken is heated through thoroughly. Any leftover curry will keep for up to 2 days in the fridge, or can be frozen.
Score the chicken thigh fillets, season with salt and rub with the garlic and ginger paste and lime juice. Cover and marinate for 30 minutes.
Mix all the remaining ingredients for the tandoori chicken together and then massage into the meat. Cover and marinate for at least 3 hours, or preferably overnight.
For the sauce, place all the ingredients in a large pan with 150ml water. Simmer on a low heat for 30 minutes, covered, until the tomatoes are soft. Remove the cinnamon stick and bay leaves then blend and strain the sauce. Set aside until ready.
Meanwhile, preheat the grill to high and the oven to 220°C, fan 200°C, gas 7. Put the chicken on a foil-lined baking tray, spaced apart, and grill for 8-10 minutes or until charring. Transfer to the oven and roast for 10 minutes so the chicken is just cooked through but there is some blistering of the coating; set aside.
To finish, melt the butter in a wide pan and then add the chilli powder and ground coriander; cook for 1 minute. Add the strained makhani sauce, stir in and simmer for 10 minutes until the sauce has the consistency of double cream. Add the cream and honey. Cut the roasted chicken thighs into bite-size chunks, add to the sauce and simmer for 5 minutes or until piping hot. Finally, stir in the ground fenugreek leaves, if using, and check the seasoning to taste.
*Dried methi is available at specialist and Asian grocers
Serve with
Serve with
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Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.
Heavy Cream: My family has always used heavy cream or heavy whipping cream for our homemade butter chicken recipe. If you are dairy-free full-fat coconut milk would make a good substitution as this is what many of my readers have mentioned using.
Adding a sour tasting ingredient such as lime juice helps add another layer of flavour to the dish. It balances out the sweetness and gives it a sweet and sour taste instead. You can also use tamarind or white vinegar if you do not wish to add lime juice to your curry.
The basic and simplest thing to reduce bitterness caused by burnt masala is to add some dairy product like milk cream or some milk or curd and little bit of sugar….. Add some sweet substance whether it may be sugar or jaggery or honey etc .
Coconut is a great ingredient used for thickening curries. It can be used in any form – milk, cream or grated. This method is most suited for Thai, South Indian and other Asian curries. It not only makes your curry flavorful, but also makes the curry creamier.
Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce.
Usually, it includes butter, cream, and cashew paste as a thickener. The tangy tomatoes, smokey Kasuri methi, and yogurt will give a special and attractive taste to the gravy.
Butter chicken is a traditional Indian dish that is rich and creamy with a subtle smoky flavor. At the same time, tikka masala is a British Indian dish with a more complex flavor profile with tangy and spicy notes. Butter chicken is generally sweeter and milder in spiciness, while tikka masala is tangy and spicy.
Spices: To make a good butter chicken you need a really good garam masala else your dish can end up being bland without any flavors. You can make your own from this Garam masala recipe or use store bought. But be sure to use an aromatic blend and adjust the quantity because every brand is different.
How to Substitute Tomato Sauce or Puree for Tomato Paste. You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.
As we mentioned, flour and cornstarch are the most popular ingredients used to thicken butter sauce for pasta. After you've heated your butter and water combo in your skillet, turn your heat down so nothing scorches as you work in the dry ingredients. Then slowly whisk in your flour or cornstarch.
Use two tablespoons flour mixed with ¼ cup cold water for each cup of medium-thick sauce. Thoroughly mix in the water to prevent lumps. After stirring the combined flour and water into the sauce, cook and stir over medium heat until thickened and bubbly.
If too thick, add in a little chicken broth. Add in the chicken and cook and stir occasionally until the chicken is done and the sauce has thickened slightly.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 45 mins
