Easy Butter Chicken recipe with cream instead of coconut milk. From Delhi, India.
Indian Butter Chicken to me is a curry for beginners. It’s not complicated, it’s spicy but not too hot. A dish, really for everyone. Kundan Lal Gujral invented it in the first part of the 19th century, it is also known as Murgh Makhani. He landed in Delhi after the British partition of India in 1947 and sought out a home for his culinary talent. Thus began the world famous Moti Mahal restaurant.
This rich, creamy dish uses cream and butter instead of the usual coconut milk for a more creamy, silky curry. The spices are easy to find in most regular markets and are staples in an Indian grocery. You can also order spices online. Serve Butter Chicken with rice, crusty French bread or Mana’eesh. This dish makes great leftovers so make it on a weekend and enjoy during the week, just make rice and re-heat, weeknight easy.
Bon Appetit and Namaste Y’all!Print
A spicy, authentic Indian curry that will please the pickiest eaters.
1 Tbs vegetable oil
1 1/2 lb boneless, skinless chicken thighs cut into 1 inch cubes
1/2 white onion, chopped
1 Tbs garlic, chopped
2 Tbs fresh lemon juice
2 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 Tbs turmeric
1 bay leaf
1 pint of half & half
4 Tbs butter
1 cup of tomato puree (or 3 oz of tomato paste and 1 cup of broth)
1 cup of water
2 Tbs corn starch
salt & pepper to taste
Heat oil in large stock pot and brown chicken cubes, set aside.
In same stock pot add onion and sauté until soft.
Add garlic, lemon juice, spices and bay leaf and cook for one minute.
Add half & half, butter, tomato puree and bring to simmer.
If the sauce is too thick, add 1 cup of additional water, bring back to simmer.
Mix water and corn starch to make a slurry, add to pot.
Check for seasonings and add salt & pepper if needed.
Add chicken cubes and cook an additional 20 minutes to maintain simmer on low-medium.
Serve over rice or with a big, crusty French loaf, or Naan bread.