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 mild-spiced tomato, cream, and butter sauce, makes the perfect Pakistani recipe. Almost every country in the South Asia has their own version of Butter Chicken, so here is the Pakistani recipe version. This recipe is extremely close to my heart because this is one of the first Pakistani dinner recipes I made for my husband. This is all time favorite recipes just like the Chicken Biryani and Mutton Karahi.
STEPS IN MAKING THE PERFECT BUTTER CHICKEN
There are few components to cooking the best Butter Chicken: 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.
TIPS
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.
INGREDIENTS
Cinnamon stick Green cardamoms Star anise Black cardamoms Cloves Black peppercorns Cumin seeds Bay leaf Mace (Javitri) Nutmeg Coriander seeds Dry whole byadgi (dry red chillies) Red chili powder Turmeric powder Paprika powder Garam masala powder Salt
HOW TO SMOKE AND MARINATE?
HOW TO MAKE BUTTER CHICKEN?
WHAT TO SERVE AND PAIR IT ?
Butter Chicken is usually served with Naan or Basmati Rice. Pair this recipe with Mutton Charsi Karahi and Beef Nihari; don’t forget the dessert Kheer.
LET’S MAKE BUTTER CHICKEN!!!
