Introduction
What is Butter Chicken?
Butter Chicken, also known as Murgh Makhani, is a creamy, flavorful Indian dish that’s beloved worldwide. This butter chicken recipe features tender chicken pieces cooked in a rich, tomato-based sauce, flavored with Indian spices and finished with cream for a luxurious texture.
History and Origin
Butter chicken recipe originated in Delhi, India, in the 1950s. It was created by chefs Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass at the Moti Mahal restaurant. They developed this dish by mixing leftover chicken in a rich tomato gravy, which resulted in the delicious Butter Chicken we know today.
Ingredients
For the Marination
- 1 kg boneless chicken breasts, cut into bite-sized pieces
- 1 tablespoon ginger-garlic paste
- 1 tablespoon turmeric powder
- 3 tablespoons red chili powder
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- Salt to taste
For the Gravy
- 3 tablespoons oil
- 1 tablespoon ghee
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 tablespoon turmeric powder
- 3 tablespoons red chili powder
- 1 tablespoon garam masala
- 1 tablespoon kasuri methi
- 1 tablespoon cashews, ground to a paste with a little water
- 2 cups water
- 3 tablespoons fresh cream
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Marinating the Chicken
Steps for Perfect Marination
Marinating the chicken is crucial for enhancing its flavor and tenderness. In a large bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, kasuri methi, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight for better flavor absorption.
Cooking the Chicken
Achieving Tender Chicken
Heat 2 tablespoons of oil in a large skillet or pan over medium heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 10-12 minutes. Remove the chicken from the pan and set aside.
Preparing the Sauce
Step-by-Step Guide
Sautéing Onions
In the same pan, add the remaining 1 tablespoon of oil and 1 tablespoon of ghee. Add the finely chopped onions and sauté until golden brown.
Adding Tomatoes and Spices
Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears. Then, add the pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomato mixture thickens and the oil starts to separate from the masala, about 10-15 minutes.
Incorporating Cashew Paste
Add the cashew paste and cook for another 2-3 minutes, stirring continuously.
Combining Chicken and Sauce
Ensuring Flavorful Integration
Add the cooked chicken pieces to the pan and mix well to coat them with the sauce. Pour in 2 cups of water and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld and the sauce to thicken.
Final Touch
Adding Cream and Spices
For some final touches, add the garam masala and the remaining kasuri methi. Stir in the fresh cream and cook for another 2-3 minutes until well combined and heated through. Check the seasoning and adjust salt if needed.
Garnishing and Serving
Tips for Serving
Garnish with fresh coriander leaves. Serve hot with steamed basmati rice, naan, or roti.
Tips for the Best Butter Chicken
Marination Tips
Marinate the chicken for at least 1 hour, preferably overnight, for maximum flavor and tenderness.
Tomato Puree
Freshly pureed tomatoes give the best flavor, but you can use canned tomato puree in a pinch.
Cashew Paste
This adds richness and helps thicken the sauce. Ensure it is smoothly blended.
Cream Substitutes
For a lighter version, you can substitute heavy cream with half-and-half or yogurt, but traditional Butter Chicken uses cream for its rich texture.
Importance of Kasuri Methi
Fenugreek leaves add a unique flavor to the dish. If you don’t have them, you can skip this ingredient, but it is recommended for authenticity.
Conclusion
Enjoy this delicious butter chicken recipe, a perfect blend of spices and creamy goodness, sure to be a hit at any meal!
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