When you're in the mood for a comforting meal, butter chicken often comes to mind, but have you considered the different ways to prepare it? You might find that the classic Murgh Makhani offers a rich, creamy experience, while an Instant Pot version could save you precious time. If you're examining vegan options or looking for a healthier twist, there are recipes that cater to those preferences as well. Curious about which variations could enhance your dining experience? Let's investigate these five recipes and discover what sets each apart.
Classic Butter Chicken
Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish that hails from North India. This classic recipe is a delightful combination of marinated chicken cooked in a spiced tomato gravy, enriched with butter and cream, making it a favorite among Indian cuisine lovers.
The dish is best served with naan or steamed rice, allowing you to savor every drop of the luscious sauce.
Ingredients:
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon sugar
- Fresh cilantro, for garnish
Cooking Instructions:
Begin by marinating the chicken in yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, and salt for at least 1 hour, preferably overnight.
In a large skillet, heat butter over medium heat, and sauté the onions until golden brown. Add the marinated chicken and cook until it's no longer pink.
Then, stir in the crushed tomatoes and simmer for about 10 minutes. Lower the heat and pour in the heavy cream and sugar, mixing well.
Let it simmer for another 5-7 minutes until the sauce thickens and the chicken is fully cooked. Garnish with fresh cilantro before serving.
Extra Tips:
For the best flavor, allow the chicken to marinate for as long as possible, even overnight.
You can also add a touch of fenugreek leaves (kasuri methi) for an authentic taste. If you prefer a spicier dish, increase the amount of red chili powder, or serve it with a side of spicy pickles.
To make it healthier, consider using light cream or yogurt instead of heavy cream, and serve it with whole-grain naan or brown rice.
Enjoy your Butter Chicken with a side of cool cucumber raita to balance the spices!
Instant Pot Butter Chicken
Butter chicken, also known as murgh makhani, is a beloved Indian dish distinguished by its rich, creamy tomato sauce and tender chicken pieces. Cooking butter chicken in an Instant Pot not only saves time but also infuses the flavors beautifully, resulting in a dish that can be made in under an hour. With a few simple ingredients and the convenience of pressure cooking, you can enjoy this classic recipe any night of the week.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons butter
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Cooked basmati rice or naan (for serving)
Cooking Instructions:
Begin by setting your Instant Pot to the sauté setting. Melt the butter and add the chopped onion, cooking until it becomes translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Add the chicken pieces and season with salt, pepper, garam masala, turmeric, cumin, and paprika, stirring to coat the chicken evenly.
Pour in the crushed tomatoes and stir well. Close the lid and set the Instant Pot to manual pressure for 10 minutes.
Once the cooking time is complete, allow for a natural release for 5 minutes before quick releasing any remaining steam. Open the lid and stir in the heavy cream until fully incorporated.
Extra Tips:
For a more intense flavor, marinate the chicken in yogurt and spices for a few hours or overnight before cooking.
You can also adjust the level of creaminess by adding more or less heavy cream, depending on your preference. To improve the dish, serve it with freshly chopped cilantro on top and a squeeze of lime.
Pair with fluffy basmati rice or warm naan for a complete meal. If you want to make it spicier, consider adding a pinch of red chili powder or cayenne pepper to the spice mix.
Butter Chicken Skillet Recipe
Butter chicken, also known as Murgh Makhani, is a classic Indian dish beloved for its rich, creamy tomato sauce and tender chicken pieces. This butter chicken skillet recipe simplifies the traditional preparation, allowing you to whip up this comforting dish in one pan. Perfect for a weeknight dinner, this recipe combines the flavors of spices and herbs with the convenience of a skillet, making it both delicious and easy to prepare.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (15 oz) tomato puree
- 1 cup heavy cream
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent. Stir in the minced garlic and ginger, cooking until fragrant.
Next, add the chicken pieces to the skillet and cook until they're browned on all sides. Sprinkle in the garam masala, cumin, coriander, turmeric, and chili powder, stirring to coat the chicken evenly.
Pour in the tomato puree and bring the mixture to a simmer. Reduce the heat to low, then stir in the heavy cream and let it cook for an additional 10 minutes until the chicken is cooked through and the sauce thickens.
Season with salt to taste and garnish with fresh cilantro before serving.
For the best results, marinate the chicken in yogurt and spices for at least 30 minutes before cooking to improve its flavor and tenderness. If you prefer a spicier dish, feel free to adjust the amount of chili powder or add fresh green chilies to the skillet.
Serve the butter chicken with fluffy basmati rice or warm naan to soak up the delicious sauce. Enjoy your homemade butter chicken skillet!
Vegan Butter Chicken Alternative
If you're craving the rich and creamy flavors of traditional butter chicken but want a plant-based alternative, this vegan butter chicken recipe is the perfect solution. Utilizing tofu or chickpeas as the protein base, combined with a luscious tomato-cashew sauce infused with aromatic spices, this dish captures the essence of the classic while being entirely vegan.
Serve it over rice or with naan for a satisfying meal that everyone can enjoy.
Ingredients:
- 14 oz firm tofu or 1 can chickpeas, drained and rinsed
- 1 cup cashews, soaked for at least 2 hours
- 1 can (15 oz) crushed tomatoes
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Cooking Instructions:
Begin by draining and pressing the tofu to remove excess moisture, then cut it into bite-sized cubes.
In a large skillet, heat the olive oil over medium heat, adding the diced onion, garlic, and ginger. Sauté until fragrant and the onion becomes translucent.
In a blender, combine the soaked cashews, crushed tomatoes, garam masala, turmeric, cumin, paprika, cayenne pepper, and coconut milk, blending until smooth.
Pour the sauce into the skillet, stirring well, and then add the tofu or chickpeas, simmering for about 15 minutes until heated through and flavors meld.
Extra Tips:
For an extra layer of flavor, consider adding a splash of lemon juice or a sprinkle of smoked paprika to improve the dish.
If you prefer a thicker sauce, let it simmer a bit longer, or use a cornstarch slurry to thicken it.
To keep the dish entirely vegan, verify that all your ingredients, especially the vegetable broth (if using), are plant-based.
Finally, garnish with fresh cilantro just before serving for a burst of freshness!
Butter Chicken With Cauliflower Rice
Butter Chicken with Cauliflower Rice is a delicious and healthy twist on the classic Indian dish. This recipe combines tender chicken simmered in a creamy, spiced tomato sauce with the low-carb goodness of cauliflower rice, making it perfect for those looking to enjoy rich flavors while keeping things light. The cauliflower rice serves as a fantastic base, absorbing the savory sauce and complementing the tender, flavorful chicken.
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- Salt, to taste
- 1 head of cauliflower, grated or processed into rice-sized pieces
- Fresh cilantro, for garnish
Cooking Instructions:
In a large skillet, heat the olive oil over medium heat and add the chopped onion, cooking until it becomes soft and translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant. Add the chicken pieces and cook until browned on all sides.
Stir in the spices—garam masala, cumin, coriander, turmeric, and chili powder—coating the chicken evenly.
Pour in the crushed tomatoes and bring to a simmer, allowing the chicken to cook through for about 15 minutes.
Stir in the heavy cream or coconut milk, letting it simmer for an additional 5 minutes until the sauce thickens.
Meanwhile, in a separate pan, sauté the cauliflower rice over medium heat for about 5-7 minutes until tender, seasoning with salt.
Serve the butter chicken over the cauliflower rice, garnished with fresh cilantro.
Extra Tips:
For added depth of flavor, marinate the chicken in yogurt and spices for a few hours before cooking. This will help tenderize the meat and infuse it with spices.
If you're looking to make the dish even healthier, you can use less cream or substitute with a lighter alternative like Greek yogurt.
Adjust the spice levels according to your taste preference, and feel free to add vegetables like peas or bell peppers to the sauce for extra nutrients and color.
Enjoy this dish with a side of naan or a salad for a complete meal!