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Butter Chicken Recipe – American Style
For the most part, butter chicken, is an Indian recipe with lots and lots of curry. That recipe is also known as murgh makhani and it was developed by three partners who were founders of a restaurant in Delhi India.
It was a happy accident that was the result of mixing leftover chicken in a tomato gravy that was rich in butter and cream to keep it from becoming dried out.
But just like any popular recipe, it went through changes and was adapted to suit different cultures.
This is the completely un-curried Americanized version with Ritz (or any round buttery type) crackers. And lots of butter. Mmmmm…chicken and lots of butter, it’s a marriage made in heaven.
It’s easy to make, beats any chicken tender recipe hands down, and it’s a family favorite. Skip the curry, the endless list of ingredients, the degree in Indian cooking and try this recipe instead of traditional Indian Butter Chicken. We’re sure you’ll be a fan.
But our Americanized butter chicken isn’t the only variation you’ll find in the world of exotic cuisine. One version includes almond paste and khoya, a milk solid, as substitutions for the cream and butter.
Some who wish to create a lower calorie, healthier version of the traditional dish go higher on tomatoes and lower on cream. Some eliminate the cream completely.
Because of the heavy texture of the dish, it was popular in Punjabi culture to be eaten after bouts of heavy drinking. Chefs have parodied this by adding whisky to the recipe for a meal known as Black Label butter chicken.
So, it’s clear that butter chicken has gone through some changes as it was introduced in different cultures. We hope you will enjoy ours and, if so, feel free to experiment until you find your favorite. Then, come back and share with the Moms Who Think community. We look forward to hearing from you.
1 cup crushed buttery round cracker crumbs
2 eggs, beaten
ground black pepper to taste
1/2 teaspoon garlic salt
4 skinless, boneless chicken breast halves
1/2 cup butter, cut into pieces
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9×13 inch baking dish. Place pieces of butter around the chicken.
5. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear .
Try one of our fan-favorite chicken recipes:
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