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Tender grilled chicken pieces simmered in a rich, creamy, and mildly sweet tomato gravy. This world-famous North Indian curry is a true crowd-pleaser, perfect with naan or rice.
For 4 servings
Marinate the Chicken
Cook the Chicken
Prepare the Makhani Gravy Base
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Tender grilled chicken pieces simmered in a rich, creamy, and mildly sweet tomato gravy. This world-famous North Indian curry is a true crowd-pleaser, perfect with naan or rice.
This north_indian recipe takes 85 minutes to prepare and yields 4 servings. At 539.35 calories per serving with 30.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Blend for a Silky Smooth Gravy
Combine and Finish the Curry
Rest and Serve
Reduce the amount of butter and cream by half. Replace cream with an equal amount of full-fat Greek yogurt or milk for a lighter gravy.
Substitute chicken with firm tofu or chickpeas. Use vegan butter, a neutral oil, and full-fat coconut cream or cashew cream instead of dairy products.
Add 1-2 finely chopped green chilies along with the ginger-garlic paste in the gravy preparation step.
Replace the chicken with 400g of paneer cubes. Lightly pan-fry the paneer before adding it to the finished gravy.
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage and supports heart health.
Cashews provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The recipe uses spices like ginger, garlic, and turmeric, which are known for their anti-inflammatory and immune-boosting properties.
Butter Chicken is a rich and indulgent dish, high in protein from the chicken but also high in calories and saturated fat due to the butter and cream. It's best enjoyed in moderation as part of a balanced diet. You can make a healthier version by reducing the butter and using yogurt instead of cream.
A typical serving of this Butter Chicken recipe (around 340g) contains approximately 480-550 calories. The exact number can vary based on the fat content of the chicken, yogurt, and cream used.
Butter Chicken (Murgh Makhani) originated in Delhi and is known for its milder, sweeter, and creamier tomato-based gravy. Chicken Tikka Masala is a British-Indian dish that is generally more robust and spicier, often containing onions, bell peppers, and a stronger blend of spices.
Yes, you can. Use a plant-based yogurt for the marinade, a neutral oil and vegan butter for cooking, and full-fat coconut cream or a rich cashew cream in place of the heavy cream for the gravy.
Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan over low heat, adding a splash of water or milk if the gravy has thickened too much. Avoid microwaving on high as it can make the chicken tough and split the cream.