Butter Chicken Recipe (2024)

FAQs

What is the sauce in butter chicken made of? ›

It's all about that sauce when it comes to authentic butter chicken. You'll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavours in the sauce.

Butter Chicken is best served with Jeera rice , Turmeric Rice, plain fluffy Basmati Rice, Tandoori Roti, Naan or Paratha.

Yoghurt or heavy cream:

To achieve a creamy, tangy curry sauce, incorporate yoghurt or heavy cream. Stir them in gently, as high heat may cause curdling. These ingredients are ideal for creating a luxurious texture in dishes like butter chicken or tikka masala.

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.

While both are Indian spice mixes, their unique flavor profiles distinguish them. Curry Powder tends to be milder, with a symphony of spices creating a harmonious, less intense flavor compared to the robust complexity of Garam Masala.

Butter chicken tends to be creamier and sweeter than chicken curry, with heavier spices. On the other hand, Tikka masala tends to focus more on heat and spice. The two dishes often use similar ingredients: tomatoes, onions, garlic, ginger, and different types of chilies—but they're not quite interchangeable.

The creamy tomato-based gravy is the heart and soul of butter chicken. It strikes a perfect balance between tanginess and richness. Combining tomatoes, onions, and spices creates a harmonious blend of flavors. The tomatoes lend a tangy and slightly sweet note, while the onions add depth and richness to the gravy.

Butter chicken is made with a spiced tomato and butter sauce, which does in fact give it the sweet, creamy and buttery taste.

If you've ever wondered "why is my curry too watery"? here are some common causes: Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce.

In many recipes for butter chicken, copious amounts of butter and heavy cream supply richness, but we do as we were taught in India and use cashews pureed with a small amount of water until smooth. The nut puree adds creaminess without making the dish heavy.

How do you reduce the bitterness in butter chicken? ›

The chances are you can rescue your bitter curry by: Add equal parts sugar and salt, a teaspoon at a time, mixing well between each pair of additions and tasting until the curry is no longer bitter. Sugar and salt help to reduce bitterness. You can use any sweetener or salt you like.

Common Mistakes to Avoid in Butter Chicken Preparation

Be cautious when adding salt, as some ingredients like garam masala may already contain salt. Do not overcook the chicken, as it can become tough and dry. Be patient while simmering the sauce, as this allows the flavours to develop fully.

Yep, ketchup makes a surprisingly adequate tomato paste alternative! Since ketchup is already quite concentrated, you can substitute from the bottle using a 1:1 ratio (if your recipe calls for one tablespoon of tomato paste, use one tablespoon of ketchup).

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. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.

If you're using tomato sauce as a substitute, keep in mind that it will be more watery and may affect the texture of the dish you're preparing. To compensate for the difference in consistency, you may need to reduce the amount of liquid in your recipe or simmer the sauce for longer to thicken it.

Butter Chicken has a milder and creamier taste, while Tikka Masala has a spicier, earthy, and tangier taste. Butter Chicken is a buttery and creamy tomato-based sauce. At the same time, Tikka Masala has a slightly sour and tangy tomato-based sauce.

Garam masala consists of ground spices like cloves, cinnamon, cardamoms, cumin, coriander, nutmeg, bay leaf, mace and black pepper. Some versions even consist of fennel seeds, red chilies and black cardamoms.

Butter Chicken is much more creamy and rich due to the addition of a generous amount of butter. The Butter Chicken sauce is pureed until smooth, while Chicken Tikka Masala keeps the tomatoes and onions in chunks to add more texture to the sauce. And, Butter Chicken is much less spicy than Chicken Tikka Masala.