Butter Chicken Simmer Sauce
Adapted from America’s Test Kitchen’s recipe for Butter Chicken or Murgh (chicken) Makhani (butter) but minus the chicken since the sauce is the real star of the show here. Simmer sauces are my secret weapon to saving time in the kitchen, especially when I’m cooking for just moi. Some people like to keep frozen spaghetti sauce in their freezer, I prefer Indian simmer sauces like Butter Sauce and Spicy Coconut Curry. When I need a quick but satisfying meal, I simply reheat the sauce in a pan and add whatever protein or veggies I may have on hand—canned chickpeas, tofu, grilled chicken breast, store-bought rotisserie chicken—it all works. I then add some microwaved frozen rice or naan and I’m ready to eat in less time than it would take to place a carryout order. I use half the amount of butter than called for here and swap out the cream for evaporated milk to make it a lighter but feel to go the full Monty do what brings you the most joy. If you would like to make the chicken from the original ATK recipe, I’ve included the details below.
INGREDIENTS FOR SAUCE
4 tablespoons unsalted butter, cut into 4 pieces and chilled, divided
1 onion, chopped fine
5 garlic cloves, minced
4 teaspoons grated fresh ginger
1 serrano chile, stemmed, seeded, and minced (optional)
1 tablespoon garam masala (I use this brand)
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon pepper
1 ½ cups water
½ cup tomato paste
1 tablespoon sugar
1 teaspoons kosher salt
1/4 cup - 1 cup heavy cream or evaporated milk (start with a little and then adjust to desired level of richness)
chopped fresh cilantro for garnish
INSTRUCTIONS
Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and 1 teaspoon salt and bring to boil. Off heat, stir in cream (or evaporated milk). Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. Remove saucepan from heat and cover to keep warm. (Sauce can be frozen or refrigerated for up to 7 days; gently reheat sauce before adding hot protein or vegetables of choice). Garnish with cilantro.
SERVING SUGGESTIONS
Reheat the sauce and add protein of your choice: warmed chicken, chickpeas, roasted vegetables, paneer, tofu - it all works! To make it spicier, keep the seeds in the serrano pepper. Rice is the recommended vehicle to soak up all that delicious sauce!
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.
THE MURGH PORTION OF THE ORIGINAL RECIPE
2 pounds boneless, skinless chicken thighs, trimmed
½ cup plain Greek yogurt
1 teaspoons kosher salt
Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and 1 teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Garnish with cilantro.