Butter Chicken: A Rich and Flavorful Indian Classic
Butter Chicken, also known as Murgh Makhani, is one of the most popular and beloved dishes in Indian cuisine. Its origins trace back to the Mughal era, and it has become a staple in Indian restaurants worldwide. The rich, creamy sauce combined with tender chicken pieces creates a dish that's both comforting and indulgent. This recipe offers a step-by-step guide to making this delectable dish at home, allowing you to enjoy the flavors of India in your own kitchen.
It is a rich, flavorful dish that brings the essence of Indian cuisine to your table. Its creamy sauce and tender chicken pieces make it a crowd-pleaser for any occasion. By following this recipe, you can recreate the magic of this classic dish at home and enjoy a taste of India whenever you desire. Serve it with warm Naan or fluffy white rice for a meal that's sure to delight your family and friends. Happy cooking!
- 500 gms boneless chicken breast
- 1/2 cup yogurt
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp turmeric
- 1 tsp roasted cumin
- 2 tsp garlic paste
- 1/2 tsp chilli powder
- All spice powder (garam masala)
- Cream
- Cashew paste (grind 10-15 cashews with a little water)
- Butter
- 3 tbsp tomato paste
- 5 , tomatoes, (pureed)
- 1 large onion
- Marinate the Chicken: Cut the chicken into 1-inch cubes. In a large bowl, combine the chicken with yogurt, salt, black pepper, turmeric, roasted cumin, and garlic paste. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for 2-3 hours to allow the flavors to meld.
- Fry the Chicken: In a large pan, heat some oil. Fry the marinated chicken pieces until they are almost cooked through. Remove the chicken from the pan and set aside.
- Sauté Onions and Garlic: In the same pan, add a little more oil if needed to incorporate the flavors from the chicken residue. Add the garlic paste and sauté for a few seconds until fragrant. Add the chopped onion and cook until it turns translucent.
- Add Tomatoes and Spices: Stir in the tomato purée, along with the remaining dry spices (except turmeric). Add the tomato paste and cook until the mixture is thoroughly blended and starts to thicken.
- Simmer the Sauce: Add half a cup of water to the pan and stir well. Allow the mixture to simmer and thicken.
- Add Cream and Cashew Paste: Stir in the cream and mix well. Add the cashew paste to the pan, ensuring it blends smoothly with the sauce. This will give the sauce its signature creamy texture and rich flavor.
- Reintroduce Chicken: Return the almost-cooked chicken pieces to the pan. Stir to coat the chicken in the sauce.
- Finish with Butter: Add a generous amount of butter to the pan. Continue to cook the mixture until a film of oil forms on the top, indicating that the flavors have melded beautifully.
Serving Suggestions
Butter Chicken is traditionally served with Naan, a type of Indian flatbread, or steamed white rice. The creamy, rich sauce pairs perfectly with the soft texture of the bread or the lightness of the rice, making for a balanced and satisfying meal.
Historical Context
Butter Chicken's origins can be traced back to the 1950s at the Moti Mahal restaurant in Delhi, India. The dish was invented by three Punjabi restaurateurs, Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass. They came up with the idea of cooking leftover tandoori chicken in a rich tomato and butter-based sauce to prevent it from drying out. This inventive approach led to the creation of Butter Chicken, which quickly became a hit and remains a favorite in Indian cuisine to this day.
Fun Facts
- Butter Chicken is often confused with Chicken Tikka Masala, a British-Indian dish. While both dishes are creamy and tomato-based, Butter Chicken uses butter and cream for a richer flavor, whereas Chicken Tikka Masala typically uses a spiced yogurt marinade and a slightly different spice blend.
- The dish has become so popular worldwide that July 3rd is celebrated as National Butter Chicken Day in some places!
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