Copycat recipes and cookbooks full of them are a dime a dozen. Whether it’s because of nostalgia, a favorite meal or just the appeal of a challenge, there’s no shortage of people trying to re-create classic dishes or improve upon them. I’ve done it myself, most successfully for the type of scones I’ve enjoyed in Englandand thebagels you’d find at a really good shop.
Get the Eat Voraciously newsletter for delicious dinner inspiration, delivered straight to your inbox.ArrowRight
If you like Indian food, butter chicken might be that kind of holy grail for you. You may be a fan of your local takeout place. Or perhaps you’re a devotee — there are many of them, and I can see why — of the frozen version from Trader Joe’s. Whatever the source of your inspiration, you can have the butter chicken of your dreams at home, made by you. And it’s easier than you probably think.
Count me in as an admirer of all types of Indian food. I love the variety of excellent vegetable-based dishes (see this Easy Chickpea Curry, which is a favorite among readers), especially those that are layered with spices and not weighed down by rich sauces. Sometimes, though, you want something creamy, saucy and as comforting as a warm blanket. That, in a nutshell, is butter chicken (also known as murgh makhani).
Anyone can make Indian food at home, and this chickpea curry is how to start
Diet food it’s not. As cookbook authorRaghavan Iyer says in his intro to one of my source recipes, “If you recently had a heart attack, this is not the curry for you — sorry.”
So, yes, it’s rich, but not to the point that it’s one-note. The alchemy of butter chicken, and this recipe in particular, is how a dish that is so complex in flavor doesn’t have to cook for hours. Once the chicken is broiled, the sauce and finished dish come together in less than a half-hour. Because Iyer’s recipe used paneer (an Indian cheese) rather than chicken, I decided to crib a simple yogurt, lime and spice marinade from a previous butter chicken recipe from our archives. Sure, it added some ingredients and the time it takes to marinate and broil the meat, but I think the flavor and tenderness you get is well worth the effort. That being said, if you decided to throw this together with leftover roast chicken, paneer or even extra-firm tofu, you’d still have a pretty great meal.
After all, my favorite part of the dish is the sauce. I’d be happy to eat it alone just over rice, ideally with some warm naan (Trader Joe’s again for the win). Starting with canned tomato sauce adds smooth texture and concentrated flavor that doesn’t leave you at the mercy of out-of-season grocery store tomatoes. What really takes the sauce over the top, though, and the closest to what you’d find in a restaurant are the fenugreek leaves. Check the TJ’s label — they’re in there, too. They add something between a maple and licorice flavor that you won’t necessarily miss if you don’t have it, but you’ll appreciate if you do.
The rest of the ingredients are pantry and refrigerator staples. (Garam masala is easy to find at most grocery stores these days.) It almost feels like you shouldn’t be able to combine them into something that’s so spectacular that you’ll hardly be able to believe you made it. But you can and, dare I say, you should.
5 recipes for making easy Indian food at home
Recipe notes:You’ll need several metal or bamboo skewers. If using the latter, soak them in water for 30 minutes.
The chicken needs to marinate for at least 30 minutes in the refrigerator, and up to overnight. The sauce can be made separately and refrigerated for a day or two. Leftovers reheat well in the microwave.
Dried fenugreek leaves are available at Indian markets (look for kasoori methi), as well as some spice shops, such as Bazaar Spices in Washington, and via online purveyors. If you find fresh or frozen leaves, use double the amount called for in the recipe. The curry is still quite good without them, but a teaspoon or two of maple syrup added at the end of cooking can impart some of the same flavor and round out the overall balance of the curry.
Get the recipe: Simple Butter Chicken
FAQs
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.
What are some interesting facts about butter chicken? ›
Legend has it that Butter Chicken, also known as 'murgh makhani' in Hindi, was invented in the 1950s at the iconic Moti Mahal Delux restaurant in Delhi. It resulted from a cooking experiment when the leftover marinated chicken was combined with a rich tomato-based gravy, resulting in a heavenly creation.
Who made butter chicken first? ›
Peshawar residents identified the inventor of butter chicken as Kundan Lal — the first name of both of the cooks. But only one Kundan Lal returned to Pakistan to visit the old restaurant: Gujral, whose grandson says he invented butter chicken in Peshawar.
Who invented butter chicken Moti Mahal and Daryaganj? ›
restaurant in Daryaganj, where butter chicken and dal makhani were invented, was founded by Kundan Lal Jaggi and Kundan Lal Gujral with a third partner who retired.” Now, which of the Moti Mahal founders – Gujral or Jaggi – invented butter chicken is a question for Justice Sanjeev Narula to decide.
Is butter chicken the same as butter chicken tikka? ›
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.
What is butter chicken called in America? ›
What Is Butter Chicken? Tikka masala became popular in America as butter chicken after Indian restaurants began serving it with a side of white rice instead of basmati. The dish doesn't always include chicken, but it's called chicken-tikka or chicken-curry when it does.
Why is butter chicken red? ›
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Remove from heat, scoop mixture into a blender and blend until smooth.
How long does butter chicken last? ›
The butter chicken curry and rice will last up to 4 days in the fridge. They can also be frozen for up to 5 months.
Why do people love butter chicken? ›
Unlike some other bold and spicy curries, butter chicken has a delicate mixture of spices that can be enjoyed by people of all ages. Butter Chicken pairs well with a variety of Indian bread like naan, roti, or rice/biryani that offers a satisfying and complete dining experience.
Who invented butter? ›
It's not precisely known who invented butter. There is a theory of how humans created the first batch purely by accident. Quite likely, some nomad was transporting sheepskin bags with milk attached to his horse or another animal he was riding.
There is no national dish of England nor is there any national dish of the UK. Yes, there are very popular dishes in all of the Home Countries however apart from haggis in Scotland there really aren't any national dishes as such.
Who invented chicken 65? ›
Origins. Although Chicken 65 is well established as being the invention of A. M. Buhari of the Buhari Hotel chain, its popularity as a dish has spawned several myths about its origin and name. One account claims that the dish emerged as a simple meal for Indian soldiers in 1965.
Who invented chicken tikka? ›
This version recounts how a British Pakistani chef, Ali Ahmed Aslam, proprietor of a restaurant in Glasgow, invented chicken tikka masala by improvising a sauce made from a tin of condensed tomato soup, and spices.
Who invented makhani gravy? ›
Kundan Lal Gujral (c. 1902 - 1997) was an Indian chef and restaurateur based in New Delhi. He invented several Indian dishes which have since become popular worldwide, including Butter chicken, Paneer makhani, Tandoori chicken and Dal makhani. He was the founder of the restaurant chain Moti Mahal Delux.
Who invented chicken tikka curry? ›
Ali Ahmed Aslam is said to have come up with the dish in the 1970s when a customer asked if there was a way of making his chicken tikka less dry. His solution was to add a creamy tomato sauce, in some versions of the story a can of tomato soup.
What is the other name for butter chicken? ›
If you're unfamiliar with butter chicken, also known as murgh makhani, it's a popular Indian dish. It was originally created by Kundan Lal Gujral, a chef at Moti Mahal restaurant in Delhi, in 1947.
What other names does butter chicken have? ›
Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala.
Is butter chicken also called korma? ›
Butter chicken has chicken and tomato whereas korma has meat without tomato. They are cooked very differently. Butter chicken is light with taste of butter and tomato. The traditional method of cooking korma is to mix all the ingredients including curd and meat pieces and left for marination for 3–4 hours.
