Indian Butter Chicken Meatballs {Murgh Makhani Recipe} (2024)

FAQs

What is the difference between butter chicken and murgh makhani? ›

Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.

Butter chicken sauce is made of sauteed onions, tomato puree, and lots of spices. It's finished at the end with a smattering of heavy cream and some fenugreek leaves.

Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with Turmeric rice, Cumin rice, basmati rice or naan.

Butter chicken is a traditional Indian dish that is rich and creamy with a subtle smoky flavor. At the same time, tikka masala is a British Indian dish with a more complex flavor profile with tangy and spicy notes. Butter chicken is generally sweeter and milder in spiciness, while tikka masala is tangy and spicy.

The heat/ spice of the dish combines with the rich gravy and slight sweetness that make it very hard to resist. With most dishes that have fond memories it's the taste that lingers on even years later.

There is not a lot of difference between both and at times people assume they are the same. The difference lies in the way they are cooked and in the ingredients used. The masala's (spice powders) used give these two dishes an unique flavour that sets them apart.

Ingredients You'll Need

Yogurt – Plain yogurt or sour cream will work. Spices – I used a blend of Ground Coriander, Cumin, Smoked Paprika, Turmeric and Garam Masala (For information on garam masala, keep scrolling!)

I wanted to create a slightly healthier version that still tasted like an authentic butter chicken recipe. First, this recipe only uses 2 tablespoons of butter and a can of evaporated milk instead of heavy cream. You can also use coconut milk, but it will give it a slightly coconut flavor.

Why do Indians eat so much butter? ›

In Hindu culture, the cow is sacred, and butter is the only animal fat that Hindus will eat. The cow represents the soul, with its obstinate intellect, and unruly emotions, but it is also gentle and generous. The butter it gives is a sacred offering, fuel for lamps, and treasured food.

It was originally created by Kundan Lal Gujral, a chef at Moti Mahal restaurant in Delhi, in 1947. Although murgh makhani translates to butter chicken, its name has nothing to do with butter. Instead, it gets its name from how much yoghurt and butter are used in its recipe (the word makhani means luxurious).

Chicken makhani, or butter chicken, is another beloved Indian dish appreciated for its rich and creamy sauce. The dish consists of boneless chicken immersed in spices like turmeric, cumin, coriander, garam masala, and yogurt. The chicken is then cooked in a sauce with a tomato base amplified with cream and butter.

Masala means mixture of spices. So, a mixture of warming spices roasted and then ground down to a fine powder is a Garam Masala. A mixture of spices that are slightly tart and perfect paired with chickpeas roasted and ground down is a Chana Masala.

The word tikka (tike in Turkish, and tikə in Azerbaijani) is a Persian word, meaning "bits" or "pieces". It is also a chicken dish served in Punjabi cuisine.

- In Indian cookbooks, murg is the word used for chicken. The word murg was used in Persia for bird or fowl. Murgi is the Hindi word for the hen. In the Indian subcontinent, one does not find the mention of many egg or chicken recipes, while, Ayurveda supports consumption of meat, birds and fishes.

This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

Makhani (ਮੱਖਣੀ) is a Punjabi word meaning "butter" and may refer to several dishes in North Indian cuisine: Dal makhani, made from beans and pulses. Murgh makhani, also known as butter chicken or chicken makhani.