My version uses no butter or ghee, and is made without cream and you don’t miss it one bit! The creaminess comes from the Greek yogurt. Funny enough, it’s common to not actually use butter in the sauce for butter chicken. It’s also called Murgh Makhani or Chicken Makhani. It provides the perfect creamy texture and an added bonus of extra protein! What is Butter Chicken?īutter Chicken is an Indian dish of chicken in a mildly spiced tomato sauce. There is something so special about this warm cozy meal simply served with rice and naan bread that can brighten my day and warm my heart.īutter chicken is on repeat in our house and so it was important for me to find a ‘healthier’ take on the recipe that did not have a large amount of cream added in. When I have butter chicken my spirits are immediately lifted. I wanted it to be creamy, sweet, a bit spicy and heart warming. It took me weeks to perfect my butter chicken recipe. It is one of the joys behind the culture of eating with your hands. Feel the temperature and the texture which then enhances the flavor. When you touch the food you create a physical connection to it, you can actually feel the food before you indulge in it. Using your hands to eat this meal makes it even more special and enjoyable, while making you closer to the food. Using your naan bread to scoop up pieces of chicken and rice and just indulging in the incredible dish. Butter chicken is one of those comfort meals that provides so much joy while eating it. Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.I hate to admit the number of times I was late getting back to class because I simply refused to rush eating this meal. Garnish with cilantro and salted butter if using. Bring to a boil over medium-high the fat should separate from the sauce. Stir in the lemon juice, taste, and season with salt. Pour in the heavy cream and add the chicken and any liquids left behind in the baking dish. Then add the tomato paste and cook until the paste begins to turn light brown, 5 to 6 minutes. Add the Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Once the butter begins to foam, stir in the oil. Melt the butter in a medium Dutch oven or saucepan over low heat. At the 20-minute mark of cooking the chicken, start the sauce.Transfer the baking dish to the upper rack of the oven, and then broil over high for 2 to 4 minutes, until the chicken starts to char in a few spots. Roast the chicken in the oven until the internal temperature reaches 164F/74C, 30 to 45 minutes (boneless chicken takes about 20 minutes), rotating the dish halfway through during cooking. Lay the marinated chicken pieces out on a baking dish or roasting pan.When ready to cook, preheat the oven to 400F/200C.Leave in the refrigerator covered for 1 hour, preferably overnight. Fold in the chicken and make sure the chicken is completely coated with the marinade. Place all the ingredients for the marinade in a medium bowl or ziptop bag and combine until smooth.If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken skip this if you use the boneless pieces.
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