Make Our Butter Chicken Sauce
Our Butter Chicken Meatballs
Butter Chicken is a rich and flavorful Indian dish that has gained international popularity. We offer our own twist on this beloved classic with our Butter Chicken Meatballs. The meatballs are terrific but the real star is the aromatic tomato-based gravy scented with a melange of South Asian spices. Prior to opening Alpana, I would make a batch of just the butter chicken sauce and keep it on hand in my refrigerator. Whether enjoyed with tender grilled chicken or as a vegetarian option with chickpeas and naan, it’s an easy go-to for a quick weeknight meal. You can also use your favorite meatball recipe and simmer it in the sauce for a replica of our Butter Chicken Meatballs. The options are endless!
Most of the spices called for in this recipe can be found at an upscale supermarket or you can order them online.
BUTTER CHICKEN SAUCE
1/2 stick unsalted butter
1 tablespoon vegetable oil
1 small onion minced fine
1 tablespoon sweet paprika (not smoked)
2 teaspoon ground cumin
1 tablespoon grated ginger
1 tablespoon grated garlic
1 teaspoon garam masala
1 teaspoon turmeric powder
1 serrano or jalapeno pepper minced
1 small can tomato paste (6 oz)
1 cup water, chicken or vegetable stock
1 cup heavy cream (add more if you like it richer)*
1 teaspoon salt
1 tablespoon sugar
INSTRUCTIONS
Melt the butter and oil in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to caramelize slightly, 8 to 10 minutes. Add the cumin, garam masala, paprika, turmeric and cook, stirring frequently, until fragrant, about 1 minute. Add water or stock and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and salt and bring to boil. Reduce heat, cover and simmer for 10 minutes, stirring every 2-3 minutes to make sure the sauce doesn’t stick to the bottom of the pan. Add the heavy cream and stir until well combined. Add more cream if you like it richer. Add more salt if desired. Remove from the heat. Sauce can be frozen or refrigerated for up to 7 days; gently reheat sauce before adding hot protein or vegetables of choice.
VEGAN AND DAIRY FREE
Plant-based butter and coconut milk can be used in place of the butter and cream. Just be sure to use canned coconut milk and not the stuff that comes in cartons. The coconut milk will change the flavor slightly by giving it a coconut flavor but it’s still very tasty!
ORIGINS OF BUTTER CHICKEN or MURGH MAKHANI — pronounced moorg muk-kaw-knee
Also known as Murgh Makhani (Murgh is Punjabi for chicken and Makhani is butter), this beloved dish is often confused with Chicken Tikka Masala but is equally as delicious. Butter chicken was “invented” in the 1950’s by Kundan Lal Gurjal who operated a restaurant in Delhi called Moti Mahal, which is still in existence today. Kundan had settled here and started his business after fleeing the violence and upheaval caused by partition. The curry was made "by accident" after mixing leftover tandoori chicken in a sauce made from tomatoes, heavy cream and you guessed it — lots of butter.