Butter chicken is a curry dish made with butter, tomato sauce, cream, and traditional Indian spices. Its simple yet iconic flavors make this a dish that many will enjoy. Known for its rich consistency, butter chicken is a true comfort food that will leave you nourished and feeling satisfied. It can be served with rice, naan bread, or other Indian side dishes for a complete meal. With Multo® and its all-in-one capabilities, you can easily broaden your weeknight cooking to include this well-known Indian recipe.
Naan bread is an unleavened flatbread commonly served with Indian food. It is great for scooping up pieces of meat and vegetables, and is also perfect for dipping in sauces. Since butter chicken has both meat and a curry sauce, naan bread is a great accompaniment for it.
To make naan bread, add the dry bread ingredients and yogurt into Multo and mix into a firm dough. Refrigerate until ready to steam. This recipe allows you to cook the naan bread at the same time as the chicken, but naan bread can be made and saved up to a day before eating.
The recommended type of chicken for this recipe is boneless, skinless chicken breasts, cut into 1” bite-sized pieces. If you do not have them handy when making this meal, you can easily remove the bone and skin.
To debone a piece of chicken, use a sharp knife and cut as closely as you can next to the bone. Aim to remove the bone completely. If you need to skin a piece of chicken, use a sharp knife to loosen the skin layer at one side, and then peel the skin back with occasional help from your knife.
If you prefer to eat dark meat chicken, then substitute the chicken breast with chicken thighs. You could just follow the same steps but will use the whole chicken thighs instead. Cooking time would need to be increased slightly to account for the larger pieces.
Add the chopped vegetables into Multo with vegetable oil and cook for 4 minutes or until fragrant.
Vegetable oil is used in this recipe because it has a clean, neutral flavor and richconsistency that will not interfere with the unique spices called for in this dish. It also has a high smoke point, meaning it will not burn when searing or cooking at high temperatures.
If you prefer, you can use olive oil as well.It has a more distinct flavor and will enhance the buttery richness of the dish. It also has lots of health benefits, for example being high in antioxidants and less-processed than vegetable oil.
The decision is yours about which oil to use as the final outcome will be just as delicious with either!
It is important to use tomato paste in this recipe. Whereas some people are more familiar with tomato purée or tomato sauce, tomato paste is thicker, comes in a small container and is pure tomato concentrate. Tomato sauce or purée are too liquid for this dish, especially since cream and coconut milk are the main ingredients. Tomato paste adds the perfect taste and thickness to this curry sauce.
You can substitute the heavy cream with full-fat coconut cream, milk, or evaporated milk. An equal amount of each item can be used in place of the heavy cream.
Add the chicken into the sauce mixture and cook until ready.
This dish is perfect for those looking for a protein-packed, filling meal. Protein not only helps to curb hunger, but it’s also great for building lean muscles and maintaining weight loss. Protein also has amino acids which provide many health benefits to your body. Although this dish doesn’t taste like healthy food, it actually has a lot of nutrients packed in!
If you want this dish without the chicken, you could use other meats such as lamb or beef. The process would be the same, but do note that they will add to the heaviness of the dish. There are also plenty of vegan substitutes that work with this curry sauce - such as tofu, seitan, chickpeas, cauliflower, tempeh, or vegan chicken. Again, you would follow the same process, but be sure to check the cooking time on the packaging for your vegan substitutes. Multo’s easy-to-use touch screen allows you to adjust cooking times with any hassle.
Butter chicken, traditionally known asmurgh makhani, is an Indian curry with a spiced tomato and buttery sauce. The cream makes this dish unique as it lends a smooth, creamy texture to the sauce.
Butter chicken and chicken tikka masala may seem identical, but there are some small differences. Chicken tikka masala originated in Great Britain when a chef improvised with a can of tomato soup and Indian spices to prepare a meat-based meal with “gravy”, whereas butter chicken originated in India. Also, chicken tikka masala adds onions to the sauce.
Should you have leftovers from this recipe (although it may be tough, given how tasty it is), it stores well in the fridge for 2-4 days, or in the freezer for up to two months. Thaw the leftovers in the fridge overnight before using your frozen leftovers though.
Butter chicken can be served as a main dish or one of many dishes depending on the style of your meal. If it is the only dish you are eating, you can serve it over basmati rice, pulao (rice pilaf), or with a side of samosas. Naan bread and roti are also great accompaniments as they can be dipped into the sauce and further savored.
For a lighter meal, this chicken dish pairs nicely with cauliflower, saag (spinach), daal (lentils), and Kachumber salad. Butter chicken can also serve as one entrée in a family-style dining experience, and in this case, other main curry dishes may also be present.
This butter chicken recipe is a hearty meal filled with nutrients and flavor. It is easy to make and even easier to eat as it can be served with other main dishes and various sides. Packed with traditional spices and ingredients, this dish is sure to transport your taste buds to your favorite Indian restaurant. Be sure to also check out Multo’s other recipe ideas for inspiration and step-by-step directions for delicious meals!
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Indian spiced chicken in a rich and creamy sauce.
6.5 OZ / 180 G yellow onions (medium)
1 PIECE / 2.5 CM piece fresh ginger
4 EA garlic cloves
17 OZ / 480 G boneless, skinless chicken breast
1 TBSP vegetable oil
2 TBSP butter
1 TBSP curry powder
1 TBSP garam masala
1 TSP turmeric
2 TSP paprika
6.5 OZ / 180 G tomato paste
14 OZ / 390 G coconut milk
1 OZ / 30 ML heavy cream
0.75 TSP kosher salt
Cut chicken into 1-inch sized pieces. Peel and quarter onion. Peel ginger and garlic cloves.
Add onion, ginger and garlic to mixing bowl and chop for 5 seconds / speed 10.
Add vegetable oil to mixing bowl and remove the measuring cup and cook for 4 minutes / 265°F|130°C / speed 1.
Add butter, curry powder, garam masala, turmeric, paprika and kosher salt and cook for 1 minute / 265°F|130°C / speed 1.
Add tomato paste, remove the measuring cup and cook for 2 minutes / 265°F|130°C / speed 1. Add coconut milk and heavy cream.
Add chicken to deep steaming tray then insert onto the mixing bowl, cook for 15 minutes / 230°F|110°C / speed 1.
Transfer steamed chicken to mixing bowl. Close the lid and cook for 15 minutes / 230°F|110°C / speed 1.
Enjoy your meal!
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