Mouthwatering Beef Butter Chicken: A Fusion Feast for the Senses

Ingredients

  • 800 grams of boneless chicken
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon of grated ginger
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 2 teaspoons of garam masala
  • 200 grams of tomato puree
  • 1 cup of heavy cream
  • Salt to taste
  • Fresh cilantro for garnish
  • 500 grams of beef, cubed

Steps and instructions

  1. Heat the vegetable oil and butter in a large pan over medium heat.
  2. Add the onion, garlic, and ginger to the pan and sauté until the onions become translucent.
  3. Add the cumin seeds, turmeric powder, red chili powder, and garam masala to the pan. Stir well to combine with the onions, garlic, and ginger.
  4. Add the tomato puree to the pan and stir well. Cook for about 5 minutes, until the tomato puree is thoroughly heated.
  5. Add the cubed beef to the pan and cook until it is browned on all sides. This should take about 10 minutes.
  6. Add the boneless chicken to the pan and cook until it is no longer pink in the middle. This should take about 10-15 minutes.
  7. Pour the heavy cream into the pan and stir well. Reduce the heat to low and let the dish simmer for about 20 minutes, until the sauce has thickened.
  8. Add salt to taste, then garnish with fresh cilantro.
  9. Serve the beef butter chicken hot, preferably with naan bread or basmati rice.

Tools for making

  • Large Pan - A pan large enough to hold the chicken and beef together with the sauce.
  • Knife - A sharp knife for chopping the onion and mincing the garlic.
  • Grater - A grater to grate the ginger.
  • Spatula - A spatula for stirring the ingredients in the pan.
  • Measuring Spoons - Measuring spoons for accurate measurement of spices.
  • Cooking Spoon - A cooking spoon for stirring the sauce.
  • Cutting Board - A cutting board to chop the onion and mince the garlic.
  • Can Opener - A can opener to open the tomato puree can.
  • Kitchen Scale - A kitchen scale to measure the chicken and beef.
  • Tongs - Tongs for flipping and handling the chicken and beef.
  • Garnishing Tool - A tool to garnish the dish with fresh cilantro.

Recipe variations

  • Use bone-in chicken pieces instead of boneless chicken for added flavor.
  • Replace the beef with lamb or goat for a different meat option.
  • Add vegetables like bell peppers, peas, or carrots for added color and texture.
  • Make it spicy by adding more red chili powder or adding chopped green chilies.
  • For a creamier sauce, substitute coconut milk for heavy cream.
  • Make it vegetarian by replacing the chicken and beef with paneer or tofu.
  • Add a tablespoon of cashew paste or almond paste to the sauce for a richer flavor.
  • Experiment with different spices like cardamom, cinnamon, or coriander powder.
  • For a healthier version, use olive oil instead of vegetable oil and reduce the amount of butter.
  • Top the dish with roasted cashews or almonds for added crunch.

Recipe overview

Indulge in the comforting flavors of our Beef Butter Chicken recipe. This dish is a flavorful fusion of tender chicken and beef cubes simmered in a creamy, buttery sauce filled with aromatic spices. With a base of tomato puree and heavy cream, this recipe offers a rich and hearty meal that will satisfy your cravings for Indian cuisine. Each step of this recipe guides you through the process of building layers of flavor, from sautéing onions, garlic, and ginger, to infusing the dish with classic Indian spices such as cumin, turmeric, and garam masala. The final touch of fresh cilantro adds a refreshing contrast to the warm and spicy sauce. Serve this dish hot, paired with fluffy naan bread or basmati rice for a complete meal. Whether you're a seasoned cook or a beginner in the kitchen, this Beef Butter Chicken recipe is easy to follow and sure to impress.

Common questions

  1. How long does it take to make beef butter chicken? It takes approximately 1 hour and 15 minutes to make this recipe.
  2. Can I use bone-in chicken instead of boneless chicken? Yes, you can use bone-in chicken for this recipe. Just make sure to adjust the cooking time accordingly to ensure the chicken is cooked through.
  3. Can I replace the beef with another protein? Yes, you can substitute the beef with lamb or shrimp if you prefer. Adjust the cooking time accordingly based on the protein you choose.
  4. Is there a substitute for heavy cream? If you prefer a lighter option, you can use coconut milk or yogurt as a substitute for heavy cream.
  5. Can I adjust the spice level? Absolutely! Feel free to adjust the amount of red chili powder based on your spice preference. You can also add more or less garam masala to suit your taste.
  6. How should I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving dishes and utensils

  • Cutting board - A sturdy surface for safely cutting and preparing the ingredients.
  • Chef's knife - A sharp knife for chopping and slicing the chicken, beef, and vegetables.
  • Large pan - A spacious pan for cooking the chicken, beef, and sauce.
  • Spatula - A tool for stirring and flipping the ingredients in the pan.
  • Measuring spoons - To accurately measure and add the spices to the dish.
  • Grater - For grating the ginger to add flavor to the dish.
  • Can opener - If using canned tomato puree, a can opener is needed to open the can.
  • Heavy cream - To add richness and creaminess to the dish.
  • Salt shaker - To season the dish with salt to taste.
  • Garnishing tool - A tool such as kitchen shears or a knife for finely chopping fresh cilantro to use as a garnish.

Origin stories

Butter Chicken, or Murgh Makhani, has a rich and delicious history. It originated in the 1950s in the vibrant city of Delhi, India. The dish was born out of a need to reduce waste and make use of leftover chicken. At the famous Moti Mahal restaurant, chefs would add the leftover pieces of tandoori chicken into a rich, buttery, tomato sauce. The resulting dish was an instant hit, and quickly became a staple of Indian cuisine. The fusion of this recipe with beef is a unique twist, blending together two distinct flavors into a delectable meal. The butter chicken is traditionally served with naan or rice, and is savored by millions across the globe. Its rich, creamy, and slightly spicy flavor profile has ensured its place as a beloved dish in both its home country and abroad.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.