Butter Chicken Recipe: A Delicious Journey Through Indian Cuisine

Introduction

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that has gained popularity worldwide for its rich, creamy, and flavorful profile. Originating in Northern India, this dish combines tender chicken pieces cooked in a velvety tomato-based sauce, infused with aromatic spices and enriched with butter and cream. This article will guide you through the history, ingredients, and step-by-step preparation of this delectable dish.

History of Butter Chicken

The origins of Butter Chicken can be traced back to the 1950s at the Moti Mahal restaurant in Delhi, India. It was created by Kundan Lal Gujral, a Punjabi chef, who innovatively used leftover chicken in a creamy tomato sauce. The dish quickly gained fame for its unique taste and has since become a staple in Indian cuisine.

Ingredients

For the Marinade:

1 kg (2.2 lbs) chicken (preferably boneless, skinless thighs or breasts), cut into bite-sized pieces

1 cup plain yogurt

1 tablespoon ginger-garlic paste

2 teaspoons garam masala

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

Salt to taste

Juice of half a lemon

For the Sauce:

3 tablespoons butter

2 tablespoons oil

1 large onion, finely chopped

2 teaspoons ginger-garlic paste

1 teaspoon cumin seeds

4-5 large tomatoes, pureed

2 teaspoons coriander powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 teaspoon red chili powder (adjust to taste)

Salt to taste

1 cup heavy cream

2 tablespoons kasuri methi (dried fenugreek leaves)

Fresh coriander leaves, chopped, for garnish

Optional Ingredients:

1 tablespoon honey or sugar (for sweetness)

2-3 green chilies, slit (for extra heat)

Step-by-Step Preparation

Step 1: Marinate the Chicken

In a large mixing bowl, combine yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, salt, and lemon juice.

Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

Step 2: Cook the Chicken

Preheat a grill or oven to medium-high heat. Alternatively, you can use a stovetop grill pan.

Remove the marinated chicken from the refrigerator and let it come to room temperature.

Cook the chicken pieces until they are about 80% cooked, with slight charring on the edges. This should take about 10-12 minutes. Set aside.

Step 3: Prepare the Sauce

In a large pan or skillet, heat butter and oil over medium heat.

Add cumin seeds and let them splutter. Then, add the chopped onions and sauté until golden brown.

Stir in ginger-garlic paste and cook until the raw aroma disappears.

Pour in the tomato puree and cook until the oil separates from the mixture.

Add coriander powder, cumin powder, garam masala, red chili powder, and salt. Cook for a few minutes until the spices are well-incorporated.

Stir in the cream, mixing well to create a smooth, rich sauce.

Add the partially cooked chicken to the sauce, along with any juices that may have accumulated. Simmer for about 10-15 minutes, allowing the chicken to cook through and absorb the flavors.

Crush kasuri methi between your palms and add it to the sauce for an aromatic finish.

Optional: Add honey or sugar for a hint of sweetness, and slit green chilies for extra heat if desired.

Step 4: Garnish and Serve

Once the chicken is tender and the sauce has thickened to your liking, remove the pan from heat.

Garnish with freshly chopped coriander leaves.

Serve hot with naan, roti, or steamed basmati rice.

Tips for the Perfect Butter Chicken

Marination: For the best flavor, marinate the chicken overnight. This helps the spices penetrate the meat thoroughly.

Tomatoes: Use ripe, juicy tomatoes for the puree to achieve a rich sauce.

Balance: Adjust the cream, butter, and spices to suit your taste. The dish should have a balanced flavor of tanginess, creaminess, and spice.

Cooking Method: Grilling the chicken before adding it to the sauce enhances the smoky flavor. If you don’t have a grill, you can cook it on a stovetop pan.

Conclusion

Butter Chicken is a dish that beautifully combines the richness of Indian spices with the creaminess of butter and cream, creating a symphony of flavors that delights the palate. Whether you are an experienced cook or a beginner, this recipe will guide you in creating a restaurant-quality dish at home. Enjoy this iconic dish with your family and friends, and savor the taste of India in every bite!