Butter Chicken
I love Indian food and love butter chicken! One of our locals made this beautiful creamy Butter Chicken that I absolutely adored. When I found out I was moving, the owner invited me in for a private ‘Butter Chicken’ session and shared his recipe. It was such a simple recipe, I made a few tweaks and now have an easy recipe my boys and I have love.
Of course when I got my Thermomix I converted it to make it even easier and quicker, but I still tend to finish off in a pan unless I am short of time!
Butter chicken, or murgh makhani, consists of tender chicken in a creamy tomato-based sauce. The chicken is marinated, cooked, and then simmered in a rich buttery sauce. It is known for its vibrant flavours and is often served with naan bread or rice. Its not too hot or too spicy which gives it such appeal!
Ingredients
Let’s talk about some of the more unusual ingredients:
- Kashmiri Chilli Powder: Known for its vibrant red colour, mild heat and smoky flavour. It adds a beautiful colour and a mild spiciness to various dishes, without overpowering them. Buy it in Indian spice shops. If you can’t find it, substitute equal parts of regular chili powder and paprika. Please note that the flavour profile of the substitute may differ slightly from Kashmiri chili powder, as it may lack the subtle smokiness and unique characteristics of the original spice.
- Garam Masala: Garam masala is a blend of ground spices commonly used in Indian cuisine. The term “garam” translates to “warm” in Hindi, Masala, on the other hand, means “mixture” or “blend”. So a blend of warm spices! I make my own by dry roasting the following in the Thermomix 3 min/120°C/speed 1, simmering basket on lid instead of measuring cup and then milling them 1 min/speed 10, scraping down and repeating until I have a nice smooth powder blend. I don’t make a big batch as I want to maintain flavour!
- 1 cinnamon quills
- 1 tsp ground cardamom
- 2 tbsp coriander seeds
- 1 tsp whole cloves
- 1 tsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 2 dried bay leaves
Chicken Thigh or Breast
You can choose either but my choice always is thigh for butter chicken!
Both have distinct characteristics in terms of flavour, texture, and nutritional composition.
- Flavour: Chicken thighs are known for their rich and pronounced flavour. They have more fat content compared to chicken breasts, which contributes to their juiciness and adds flavour. On the other hand, chicken breasts have a milder and more subtle flavour.
- Texture: Chicken thighs have a higher fat content and connective tissue, resulting in a more tender and moist texture when cooked. They are often described as having a succulent and slightly chewy texture. Chicken breasts, being leaner, have a firmer and sometimes drier texture, especially when overcooked.
- Cooking versatility: Chicken thighs are well-suited for longer cooking methods like braising, stewing, or roasting because they retain moisture and remain tender. They can also withstand higher heat without drying out. Chicken breasts are often preferred for quicker cooking methods like grilling, sautéing, or baking due to their faster cooking time and leaner nature.
- Nutritional composition: Chicken thighs contain more calories and fat compared to chicken breasts. The fat content contributes to their flavour and moisture. Chicken breasts, being leaner, have less fat and fewer calories. They are also higher in protein compared to chicken thighs.
- Price: Chicken thighs are generally more affordable than chicken breasts, making them a popular choice for budget-conscious consumers.
- Thermomix: make sure you cook on reverse. Chicken thigh holds its structure better, breast can often shred if you are not careful.
When choosing between chicken thigh and chicken breast, it often comes down to personal preference and the cooking method you plan to use. Chicken thighs are favored by those who enjoy richer flavor and juiciness, while chicken breasts are preferred by individuals seeking a leaner option or who prefer a milder taste.
What to serve with Butter Chicken
- Basmati Rice: Butter chicken pairs beautifully with fragrant basmati rice. The mild flavor and fluffy texture of basmati rice complement the rich and creamy butter chicken sauce. I love to step it up and serve it with a Pilau Rice, a cookidoo recipe; it’s so good!
- Naan Bread: Soft and fluffy naan bread is perfect for scooping up the flavourful butter chicken sauce. It adds a delightful element of texture and can be used to mop up any remaining sauce.
- Roti or Paratha: Similar to naan bread, roti or paratha, which are Indian flatbreads, can be served as an alternative to naan. They are thinner and can be torn into pieces to accompany the butter chicken. Roti Canai is a favourite of mine!
- Raita: Raita is a yogurt-based condiment that helps balance the richness of butter chicken. It is made by mixing yogurt with chopped cucumbers, tomatoes, onions, and spices like cumin and mint. Raita adds a refreshing and cooling element to the meal.
- Salad: A fresh and crisp salad can provide a nice contrast to the creamy butter chicken. Consider serving a simple salad of mixed greens, tomatoes, cucumbers, and onions, dressed with a light vinaigrette or yogurt-based dressing.
- Pickles or Chutneys: Indian pickles or chutneys, such as mango chutney or lime pickle, can add tanginess and a burst of flavor to the meal. They provide a nice contrast to the creamy butter chicken and add a touch of sweetness or spiciness, depending on the variety.
- Sautéed Vegetables: To incorporate more vegetables into the meal, consider serving a side of sautéed or stir-fried vegetables. Bell peppers, onions, and mushrooms are popular choices that can complement the flavours of the butter chicken.
These are just a few suggestions, and you can mix and match based on your personal preferences and dietary restrictions. The idea is to have a combination of rice, bread, condiments, and fresh elements to create a balanced and satisfying meal with butter chicken as the star dish.
Another way to cook!
I must confess that I do finish off my butter chicken in a pan. I place the marinated chicken and fry it in batches with 2 tbsp ghee for about 3 mins in a hot non stick pan. I then return all the chicken to the pan with the sauce ingredients (except the ghee as I have used it already), any remaining marinade and simmer for about 20 mins. I keep an eye on things as I cook up my roti. I find the sauce thickens and reduces nicely. Make sure not to cook any longer, we want that chicken cooked but moist!
I would love to hear your thoughts on this family favourite of mine!
Butter Chicken
Equipment
- TM5 or TM6
Ingredients
MARINADE
- 4 cm piece fresh ginger peeled and cut into 4 pieces
- 3 cloves garlic peeled
- 130g grams yogurt
- 1 – 2 tsp kashmiri chilli powder
- 1 ½ tsp turmeric
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tbsp lemon juice
- 750 grams chicken thigh boneless, skinless cut into 3cm – 4cm pieces
SAUCE
- 180 grams tomato passata
- 30 grams Tomato Paste
- 180 grams thickened cream
- 2 tbsp ghee
- 1 tbsp castor sugar
- 1 tbsp chicken stock powder or paste, or cube
- Salt to adjust season
GARNISH
- Chopped Coriander
- Drizzle of yogurt or cream
Instructions
MARINADE Overnight
- Add ginger and garlic to Thermomix bowl and chop 3 secs/speed 5. Scrape down and repeat two more times until finely chopped.
- Add yogurt, chilli, turmeric, garam masala, cumin and lemon juice and blend 30 secs speed 8.
- Place chicken into a bowl, pour on marinade and mix well. Cover and refrigerate overnight if possible but for a minimum of 2 hours. Longer marinading means better flavour!
SAUCE
- Add ghee to thermomix bowl and with simmering basket in place of measuring cup, heat 1 min/varoma/speed 1.
- Add marinated chicken and any left over marinade to Thermomix bowl and cook 4 mins/100℃/reverse/speed spoon/ simmering basket on lid, no measuring cup.
- Add tomato passata, paste, cream, sugar and chicken stock powder and and with simmering basket in place of measuring cup, heat 10 min/100℃/reverse/speed spoon/simmering basket on lid, no measuring cup.
- Taste and adjust sauce, adding more salt, sugar, garam masala as needed.
- Cook with simmering basket in place of measuring cup, 5 mins/100℃/reverse/speed spoon. Check chicken is cooked through and enjoy!