This chicken butter sauce is perfect with a piece of beautiful fried or roasted chicken. We’ve topped it with some honey sriracha.
Chicken Butter Sauce: A Rich and Flavorful Classic for Your Home Cooking
Introduction to Chicken Butter Sauce
When it comes to comforting, flavourful dishes, chicken butter sauce reigns supreme in many kitchens around the world. This rich and silky sauce, also known as murgh makhani in Indian cuisine, has become a global favorite due to its creamy texture and well-balanced flavours of spice and tang. This sauce gas found a permanent spot in home kitchens where chefs and amateur cooks alike love to recreate this dish.
In this article, we’ll delve into the history of chicken butter sauce, its ingredients, and how you can easily make it at home. Follow this recipe to enjoy the restaurant-quality taste of this indulgent dish, right from the comfort of your kitchen.
A Brief History of Chicken Butter Sauce (Murgh Makhani)
The origins of chicken butter sauce can be traced back to the Indian subcontinent, specifically to the kitchens of the famous Moti Mahal restaurant in Delhi. It was created in the 1950s by chefs who were experimenting with leftover tandoori chicken. By combining it with a rich tomato-based sauce and adding butter and cream, they created the now-legendary dish that has become synonymous with Indian cuisine.
Over the years, chicken butter sauce has evolved to suit various palates, incorporating more accessible ingredients and milder spices. Today, it is a beloved dish worldwide, often served with naan, basmati rice, or as part of a larger feast.
Cooking Tips for the Perfect Chicken Butter Sauce
- Marinating the Chicken: To ensure the chicken stays juicy and flavorful, marinate it in yogurt and spices for at least an hour before cooking. This helps the chicken absorb the flavors and remain tender.
- Balancing the Spice: If you prefer a milder version of this dish, reduce the amount of chili powder or replace it with paprika for a smoky flavor without the heat.
- Using Fresh Ingredients: Opt for fresh tomatoes, garlic, and ginger to create the most vibrant flavors in the sauce. Canned tomatoes can work in a pinch, but fresh ingredients yield the best results.
- Cooking Low and Slow: Simmer the sauce on low heat for 15-20 minutes to allow the flavors to meld together and thicken. Stir occasionally to prevent burning.
Can I make chicken butter sauce in advance?
Yes! In fact, the flavours often deepen and improve after sitting for a day or two. Store it in an airtight container in the fridge for up to three days, or freeze for up to three months.
What sides go best with chicken butter sauce?
Chicken butter sauce is traditionally served with naan or basmati rice. You can also enjoy it with quinoa, couscous, or roasted vegetables for a lighter option.
Can I make this dish dairy-free?
Absolutely. Substitute the butter with a dairy-free alternative, such as coconut oil or ghee, and use coconut milk in place of cream.
Chicken butter sauce is a dish that combines bold spices, rich butter, and tender chicken to create an unforgettable meal. Whether you’re new to cooking or an experienced chef, this easy chicken butter sauce recipe offers a restaurant-quality experience right in your own kitchen.
PrintChicken Butter Sauce
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
Ingredients
- 1kg roasted chicken bones
- 3 tbsp rapeseed oil
- 4 cloves of garlic
- 200g sliced white onion
- 150g chopped carrot
- 100g sliced button mushrooms
- 1tsp whole black peppercorns
- 6 thyme sprigs
- 4 rosemary sprigs
- 175ml white wine
- 1.5l chicken stock
- 75ml whipping Cream
- 2tbsp Fallow Sriracha
- 40g butter
- Juice of half a lemon
Instructions
- Heat a large pan and add the oil followed by the onions and sweat down until starting to caramelise then add the rest of your vegetables.
- Keep cooking on a medium heat until softened and just starting to colour. Add the chicken bones, thyme and rosemary.
- Add the white wine to the pan and reduce by half. In with the stock and simmer for 90 minutes.
- Strain this through a fine sieve into a clean pan and bring to the boil.
- Add the whipping cream and sriracha and reduce for a further 10 minutes.
- Remove from the heat and add the butter and blend with a hand blender until fully emulsified.
- Serve with fried or roast chicken. We’ve also topped with Szechuan honey.
