Pakistani-Style Butter Chicken (Better than Restaurant!) That I guarantee its even better than your favorite takeout spot! It’s loaded with warm spices, intensely flavorful, and perfect for spooning on top of basmati rice or naan. By following my step-by-step instructions and video, you can easily make this authentic butter chicken successfully at home! Ready to get started? Let’s dive in.
TABLE OF CONTENTS
- What is Butter Chicken?
- Steps in making the perfect Butter Chicken
- Butter Chicken VS Chicken Tikka Masala
- How to smoke and marinate?
- How to make Butter Chicken?
- What to serve and pair it with?
WHAT IS BUTTER CHICKEN?
Pakistani-Style Butter Chicken (Better than Restaurant!) Also known as Chicken Makhni or Makhni Chicken without doubt the most popular curry across all of South Asia, is a rich, creamy, and flavorful curry of chicken engorged in a spiced tomato, cream, and butter sauce, makes the perfect Pakistani dish.
STEPS IN MAKING THE PERFECT BUTTER CHICKEN
There are few components to cooking the best Butter Chicken:
- Firstly, you have to make the most-delicious masala by dry roasting South Asian spices and grinding it until it's in powder form.
- Next comes the marination and smoking step.
- After which the gravy is made.
Interestingly, after coming up with and perfecting this recipe, I've ceased ordering the dish at restaurants since I'm confident my tried-and-tested recipe breaks the curry-based mold in a very positive, delectable manner.
BUTTER CHICKEN VS CHICKEN TIKKA MASALA
There is a widespread, common misconception that Butter Chicken and Chicken Tikka Masala are one and the same. However, Butter Chicken finds its roots in Northern India and Chicken Tikka Masala was borne in England! Butter Chicken is creamier as compared to Chicken Tikka Masala, and it holds a strikingly orange color whereas Chicken Tikka Masala is typically red. While mistaken to be the same, they are, quite literally, from different ends of the world.
- Always smoke the chicken before its resting time.
- Always marinate the chicken for at least 2 hours up to overnight in refrigerator.
- I always recommend using chicken thighs instead of chicken tenderloins or breast. Chicken breast is more dry and chicken tenderloins have less flavor and are also dry as compared to chicken thighs. Plus, it will give your curry a weird, undesirable texture.
- If dry whole byadgi pepper isn't available use dried long chili pepper.
No, Butter Chicken isn't spicy.
If the chicken is not grilled then a quick smoking step is a perfect substitute that gives out a smoke flavor.
- Cinnamon stick
- Green cardamoms
- Star anise
- Black cardamoms
- Black peppercorns
- Cumin seeds
- Bay leaf
- Mace (Javitri)
- Coriander seeds
- Dry whole byadgi (dry red chillies)
- Red chili powder
- Turmeric powder
- Paprika powder
- Garam masala powder
HOW TO SMOKE AND MARINATE?
HOW TO MAKE BUTTER CHICKEN?
WHAT TO SERVE AND PAIR IT ?
Butter Chicken is usually served with naan, chapati, or Basmati Rice (Perfect & Easy). Pair this recipe with Mutton Charsi Karahi,Chicken Biryani, and Beef Nihari; don't forget the dessert Zarda and Thick Kheer.
LET'S MAKE BUTTER CHICKEN!!!
Pakistani-Style Butter Chicken (Better than Restaurant!)
Butter Chicken Masala
- 1 inch cinnamon stick
- 4 green cardamom pods
- 2 star anise
- 2 black cardamoms
- 6 whole cloves
- 10 black peppercorns
- 1 tbsp cumin seeds
- 1 bay leaf
- ½ piece javitri mace
- ⅛ piece netmug
- 2 tbsp coriander seeds
- 4 dry whole byadgi
- 2 tsp red chili powder
- 1 tsp tumeric powder
- 1 tsp red chili powder
- ¼ tsp garam masala powder
- 1 tsp salt
Marination and Smoke
- 2 lbs chicken thigh ½-1 inch pieces
- 1 tsp white vinegar
- 2 tbsp ginger garlic paste
- 1 tsp pure lemon juice
- 2 tbsp butter chicken masala that you just made
- 1 tbsp full fat yogurt
- 1 tbsp oilve oil extra virgin
- 1 bbq coal
- 4 tbsp sweet salted butter
- 2 tbsp olive oil extra virgin
- marinated chicken
- 1½ salt or as needed
- 1 tsp red chili powder
- 6 ounce tomato paste
- 2 cups heavy whipping cream
- ½ tbsp honey
- 1 tsp heavy whipping cream
- 1 tsp dried kasuri methi
- 2 tbsp sweet salted butter
Butter Chicken Masala
- In a fry pan, add cinnamon, green cardamom, star anise, black cardamoms, cloves, black peppercorn, cumin seeds, bay leaf, javitri, netmeg, coriander seeds, and chili whole byadgi.
- Lightly dry roast the spices in a fry pan on medium heat.
- Grind all until all the whole spices that you added become powder form in a spice grinder.
- Now add salt, red chili powder, tumeric powder, and garam masala powder.
- Mix everything all together.
Smoke And Marination
- In a bowl, add chicken, oil, ginger garlic paste, vinegar, lemon juice, yogurt, and the butter chicken masala that you made.
- Now burn the coal on the stove, place the burned/lighted coal by using a steel tong in a steel bowl.
- Place the bowl on the chicken. pour 1 tbsp oil on the coal and quickly cover the lid let the smoke makes its way around the chicken.
- After 2-3 minutes remove the cover from the chicken and take out the steel bowl and discard the coal.
- Cover the chicken with the lid and refrigerate it for 2 hour or overnight.
- In a medium pot, on medium heat, turn on the stove let it get hot.
- Add ⅓ cup oil.
- Now add in 2 tbsp butter and let it melt.
- Next add the marniated chicken and toss it around pot until the chicken changes its color.
- Now add in tomato paste and mix it well with the chicken.
- Now add 1½ tsp salt,1 tsp red chili powder, 2 tbsp of the butter chicken masala.
- Mix well and let it cook for 5 minutes.
- Add the 2 cups of heavy whipping cream and mix well.
- Now cover and let it cook on medium low for 10-15 minutes or until the oil separates.
- Next add honey and mix well.
- Uncover the pot and garnish with some heavy whipping cream, dried kasuri methi, and butter at top.
- Enjoy it with chapati, naan or white rice.