Introduction
If you’re a fan of Indian cuisine, you simply must give my Mango Butter Chicken recipe a try! This dish is an absolute treat for anyone who revels in the rich and creamy flavours of Indian culinary traditions. Drawing inspiration from the renowned Moti Mahal restaurant in Delhi, my version showcases succulent chicken pieces bathed in a luxurious, buttery curry sauce, with a final flourish of mango chutney adding an explosive burst of fruity flavour.
Very good , very nice!
Mango Butter Chicken Marinade
To prepare this dish, we marinate the chicken either overnight or for at least 30 minutes before cooking. You can choose between diced chicken breast or thighs, but remember that thighs may require longer cooking time in the sauce but they are more flavorsome. For the marinade, we utilize a traditional yogurt base, which aids in achieving a beautiful crust on the pan-fried chicken.
Creating Your Own Butter Chicken Masala
I also provide a Butter Chicken spice blend recipe for this dish. Wherever possible, I recommend grinding your own whole spices using an inexpensive electric grinder, as this significantly enhances the flavour.
“As an Amazon Associate I earn from qualifying purchases.”
The Secret to Perfect Butter Chicken
Apart from marinating the meat, the secret to perfect Butter Chicken lies in its smooth sauce. Blending the sauce before adding the meat helps unify the flavours and makes this creamy dish even creamier.
Selecting the Right Mango for the Recipe
If you can source fresh, ripe mangoes for this recipe, that’s fantastic. Chop them up into small pieces. Add these to the pan once the onions are fully cooked. If fresh mangoes aren’t available or if you prefer a more convenient option, mango chutney is a great alternative. It should be added to the sauce just before the blending process.
Suggested Accompaniments for Butter Chicken
The rich and creamy sauce of Butter Chicken pairs perfectly with traditional basmati rice or naan bread, creating a classic combination. Alternatively, you can serve it alongside Bombay potatoes for a heartier meal. Complementing the dish with a side of lime pickle or cucumber raita can add a refreshing contrast to the sauce’s richness. Drizzling some yogurt on top just before serving and garnishing with freshly chopped coriander enhances both the flavour and presentation. For an additional burst of flavour, consider sprinkling Nigella or coriander seeds over the dish. These not only add a delightful crunch but also an extra layer of taste complexity, elevating the overall dining experience.
Recipe Card for Indian Butter Chicken with Mango:
Mango Butter Chicken (Murg Makhani)
Ingredients:
Butter Chicken Spice Blend (Makhani Masala):
- 3 tsp Garam Masala
- 2 tsp Ground Turmeric
- 3 tsp Ground Cumin
- 2 tsp Ground Coriander
- 3 tsp Ground Kashmiri Chilli Powder
Marinade Ingredients:
- 2.2 lbs Chicken Breasts - (1kg) cut into large dice
- 2 tbsp Yoghurt
- 2 tbsp Minced Garlic
- 1 tsp Minced Ginger
- 3 tbsp Butter Chicken Masala
- 1 Lemon, juice only
- 1 handful Fresh Coriander
- 1 tsp Salt
Ingredients for the Butter Sauce:
- 5 tbsp Butter - You can use ghee instead
- 1.7 lbs Chopped Tomatoes - (800g)
- 2 Onions, medium size - fine dice
- 2 tbsp Minced Garlic
- 2 tbsp Butter Chicken Masala
- Salt to taste
- 4 tbsp Mango Chutney - You can use 1 fresh ripe mango instead.
- 1 cup Heavy Cream - (240ml)
Instructions:
- Marinate the diced chicken in a mix of spices, yoghurt, garlic, ginger, fresh coriander, lemon juice and salt. Let it sit overnight in the fridge or for a minimum of 1 hour at room temperature.
- In a non-stick frying pan, heat oil or ghee over high heat. Pan-fry the chicken pieces in batches to avoid overcrowding, until nicely browned. Keep the browned chicken aside.
- In the same pan, reduce to medium heat and melt remaining butter or ghee. Sweat the diced onions with a teaspoon of salt until translucent. Then, add minced ginger, garlic, the remaining spices, and any leftover marinade, cooking until fragrant for around 2 minutes.
- Introduce chopped tomatoes to the pan, followed by double cream and mango chutney. Blend the sauce using an immersion blender for a smooth consistency. Add the cooked chicken and bring the mixture to a simmer. Let it cook for 10 minutes, seasoning with more salt as needed.
- Serve the Mango Butter Chicken garnished with freshly chopped coriander. It pairs wonderfully with cucumber raita, naan bread, and basmati rice.
Notes:
- Marinating Time: Letting the chicken marinate for a longer period, especially overnight, allows the spices to penetrate deeply, resulting in more tender and flavourful meat.
- Avoid Overcrowding: Cooking the chicken in batches prevents overcrowding in the pan, which ensures each piece gets evenly browned and deliciously crispy.
- Importance of Browning: The browning process not only adds a tantalizing texture but also enhances the chicken’s flavour through caramelization.
- Creamy Texture: Blending the sauce creates a rich, creamy texture that is a hallmark of a good Butter Chicken.
Nutrition:
FAQs for Indian Mango Butter Chicken Recipe:
- Can I use boneless chicken thighs instead of chicken breasts? Yes, you certainly can use chicken thighs. They bring a richer flavour due to their higher fat content. However, you’ll need to adjust the cooking time – let them simmer in the sauce for about 30-40 minutes instead of 10 to ensure they’re cooked through.
- Can I substitute heavy cream with something else? Absolutely! For a dairy-free alternative, coconut cream is a great substitute. It adds a slightly different, but equally delicious, creamy texture and a hint of tropical flavour to the dish.
- Can I freeze the butter chicken? Yes, butter chicken can be frozen for up to 3 months. For best results, thaw it in the refrigerator overnight and then reheat it on the stovetop. Avoid using the microwave for reheating as it may cause the sauce to split.
- Can I skip blending the sauce with an immersion blender? Skipping the blending step is an option if you prefer a chunkier sauce texture. However, keep in mind that blending is what gives the sauce its classic smooth and creamy consistency.
Variations for Murgh Mango Recipe:
- Vegetarian Butter Paneer: Substitute the chicken with paneer cubes (Indian cottage cheese) and proceed with the same recipe steps. Marinate the paneer in spices for an hour, then pan-fry until it turns golden brown. Finally, add the paneer to the sauce and let it simmer until it’s thoroughly cooked.
- Slow Cooker Butter Chicken: First, brown chicken thighs in a skillet. Then, transfer them to a slow cooker along with the sauce ingredients. Cook on low for 6 hours or on high for 3 hours for tender, flavorful results.
- Butter Chicken with Vegetables: For a colourful and nutritious twist, add chopped bell peppers, carrots, and peas to the sauce. Alternatively, serve the butter chicken over a bed of spinach or kale for a healthful addition.
Few words from Chef
I hope you enjoyed preparing this delightful Mango Butter Chicken recipe (Murg Makhani). Please feel free to leave a comment below sharing your experience with the dish. I am always open to hearing your tweaks and suggestions, as they contribute to our shared culinary journey. Your feedback is valuable and greatly appreciated. Thank you! 🙂
Subscribe to my recipe website to receive updates on new and exciting recipes directly in your mailbox. There’s much more in store, particularly my cherished Polish home recipes, along with a diverse range of dishes from various cuisines – I have a passion for cooking foods from all around the world. For exclusive behind-the-scenes glimpses of my culinary adventures and photography, be sure to follow me on Instagram. Also, check out my TikTok to see how I cultivate some of the fresh ingredients used in my recipes, offering a unique farm-to-table experience.
Discover more from Chefs Binge
Subscribe to get the latest posts sent to your email.
looks lovely
Thank you 🙂
Hi,
I made this exactly as you have it. So delicious. Mine came out more red-ish. I used canned diced tomatoes…would this make a difference compared to fresh tomatoes?
Canned tomatoes are fine, you can add more cream to get more orange tint 🙂
Fantastic Recipe, so much flavour! Thank you