Butter Chicken
Welcome to the delightful world of Butter Chicken, a dish that’s not just a recipe but a story steeped in rich history and beloved flavors!
Butter Chicken, or Murgh Makhani, originates from the heart of Delhi, India. The story goes back to the 1950s, in the kitchens of the famous Moti Mahal restaurant. Chefs there, led by the innovative Kundan Lal Gujral, were pondering over what to do with leftover tandoori chicken. In a stroke of culinary genius, they simmered it in a creamy tomato sauce infused with butter and spices, and thus, Butter Chicken was born!
Fast forward to today, and this dish has taken the world by storm, becoming a staple in Indian restaurants globally. It’s a perfect blend of creamy, spicy, and sweet, which appeals to a wide array of palates. The succulent pieces of chicken, marinated in aromatic spices and yogurt, cooked in a buttery tomato sauce, make it irresistible. It’s a dish that warms the soul and brings people together, embodying the essence of Indian hospitality.
In our take on this classic, we’ve kept the heart of the recipe intact, ensuring that every bite takes you on a journey to the bustling streets of Delhi. Whether you’re a seasoned chef or a curious foodie, this Butter Chicken recipe is designed to be easy yet authentic, bringing the flavors of India right into your kitchen. Perfect for a cozy family dinner or a special occasion, it’s more than just a dish; it’s a celebration of rich flavors and cultural heritage.
So, tie on your apron, and let’s embark on this culinary adventure together, creating not just a meal, but memories that will linger long after the last bite!
Butter Chicken
Equipment
- Mixing Bowls
- Fry Pan or Skillet
- Meauring Cups and Spoons
- Stirring Spoon or Spatula
- Knife
- Cutting Board
- Food Processor or Blender Optional
- Serving Dishes
Ingredients
Chicken Marinade:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 1/2 tbsp ginger garlic paste
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- Salt to taste
For the Sauce:
- 3 tbsp butter
- 1 large onion finely chopped
- 1 1/2 tbsp ginger garlic paste
- 2 cups tomato puree
- 1 tsp chili powder
- 1 1/2 tsp garam masala
- 1 tsp cumin powder
- 1 cup cream
- Salt to taste
- 1 tbsp sugar optional, to taste
- Fresh cilantro for garnish
- Basmati Rice or Naan Bread for serving
Instructions
Marinate the Chicken:
- Combine the chicken with all marinade ingredients in a bowl. Cover and refrigerate for at least 1 hour, preferably overnight.
Cook the Chicken:
- Heat a grill or skillet over medium-high heat. Cook the marinated chicken pieces until they are browned all over and cooked through. Set aside.
Make the Sauce:
- In the same pan, melt butter. Add onions and sauté until they turn translucent.
- Add ginger garlic paste and sauté for a minute.
- Add tomato puree, chili powder, garam masala, and cumin powder. Cook until the sauce thickens and the raw tomato smell disappears.
- Add the cooked chicken, salt, and sugar. Mix well.
- Simmer for about 10 minutes, then add cream and mix well. Cook for another 5 minutes.
Serve:
- Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.