Introduction :
Butter chicken, also known as murgh makhani, is a beloved and iconic dish that originated in the vibrant streets of India. With its rich, creamy tomato-based sauce and succulent pieces of marinated chicken, butter chicken has captured the hearts and taste buds of people around the world. In this blog, we will explore the fascinating history, mouthwatering flavors, and the secrets to creating the perfect butter chicken.
Origin and History :
The origins of butter chicken can be traced back to the city of Delhi in the 1950s. It was invented by Kundan Lal Gujral, the founder of the famous restaurant Moti Mahal. The dish was born out of a desire to repurpose leftover tandoori chicken. Gujral ingeniously combined the grilled chicken with a velvety tomato and butter-based sauce, resulting in a culinary masterpiece that quickly gained popularity.
The Flavourful Creation :
What sets butter chicken apart is its tantalizing blend of aromatic spices and rich ingredients. The chicken is marinated in a mixture of yogurt, ginger, garlic, and spices like cumin, coriander, and garam masala, ensuring every bite is packed with flavor. The tomato-based sauce, infused with butter, cream, and fenugreek leaves, adds a creamy and luscious dimension to the dish. The combination of tangy tomatoes, aromatic spices, and velvety sauce creates a harmonious symphony of flavors that is both comforting and indulgent.
Cooking Techniques :
To achieve the perfect butter chicken, the chicken is traditionally cooked in a tandoor, a clay oven, which imparts a smoky and charred flavor. However, it can also be cooked on a stovetop or grilled. The key lies in marinating the chicken and allowing it to tenderize before cooking. The sauce is prepared separately by simmering tomatoes, onions, and spices until they form a thick and rich base. Once the chicken and sauce are combined, the dish is finished with a generous dollop of butter and a drizzle of cream, giving it a velvety smooth texture.
A Global Favourite :
Butter chicken's popularity has transcended borders, and it has become a global favorite in Indian restaurants worldwide. Its appeal lies in its versatility, as it can be enjoyed with rice, naan bread, or roti. The combination of the vibrant orange-red color and the tantalizing aroma is enough to entice anyone. Whether you savor it at a street food stall in Delhi or in a fancy restaurant in New York, butter chicken never fails to leave a lasting impression.
Conclusion :
Butter chicken, with its rich history, irresistible flavors, and worldwide popularity, is truly a culinary delight. It represents the perfect marriage of aromatic spices, creamy textures, and tender chicken. This iconic dish has earned its place among the world's most loved and craved foods. So, the next time you have the opportunity to indulge in a plate of butter chicken, savor each bite and immerse yourself in its delectable allure.Let’s dive into the recipe!
Ingredients
For Tandoori Chicken / Chicken Tikka
Boneless Chicken 1kg
For Marinade
2tbsp oil
2tbsp Kashmiri Red chilli powder
1 tbsp cumin-Coriander Powder
2tbsp Ginger Garlic Green Chilli paste
1/2 tsp Turmeric
1 tsp Fenugreek leaves (Kasuri Methi)
1 tsp Garam Masala powder
Salt to taste
Live charcoal + ghee
1/2 cup thick curd
1 tbsp lemon juice
Oil for grilling
Method:
Start by Slicing the chicken breast, you can also use chicken thighs slice them thinly for even faster cooking.
For marinade,take a mixing bowl,add mustard oil and Kashmiri red chilli powder mix well to bleed its natural red colour.Further add the remaining marinade ingredients and mix well, now add the thinly sliced chicken.Mix and coat well and keep it marinated for at least and hour or two or overnight for more flavourful taste.Smoke the marinated chicken for 4-5 minutes to impart the smoky flavour.
Once it’s marinated and smoked, grill the chicken on both sides until it turns golden brown
Once the chicken is grilled shred them in thin strips.Keep aside for later use.
For the Gravy
Ingredients
Oil 2 tbsp
Cumin 1 tsp
Onions medium size (3-4) sliced
Garlic 10-15 cloves
Ginger 1 inch roughly chopped
Green chillies 3-4
Dhaniya powder 1 tbsp
Haldi powder 1/2 tsp
Kasuri Methi 1/2 tsp
6-7 whole Kashmiri red chillies
Green cardamoms 3-4
Tomatoes 1kg roughly chopped
Cashew nuts 1/3 cup
Salt to taste
Butter 2 tbsp
Method:
Set a stock pot on medium heat, add oil cumin and sliced onions and sauté until onions are light golden brown.
Further add garlic ,ginger ,green chilli ,powdered spices, whole chillies, green cardamoms, mix well and cook for a minute.
Now, add tomatoes, cashew nuts, salt to taste and butter mix and cook for 5 minutes on medium heat.
Further lower the heat and cook for 25-30 minutes. Stir in intervals to avoid sticking to the pan and burning.
As the tomatoes will leave the water, no need to add additional water, let them cook in their own water.
If In case it starts to dry please add hot water as required to cook tomatoes.Do not add too much water.
Once the tomatoes are cooked, switch off the flame and let the mixture cool down to Room temperature.
Once cooled down, transfer the mixture into the grinder and grind to a fine purée.
Once the entire batch is puréed,strain the purée with a sieve and keep aside for later use.
For butter chicken final cooking
Ingredients
Butter 2 tbsp
Oil 1 tsp
Onions 1 medium sized chopped
Gravy base
Hot water as required
Sugar/honey 1 tsp
Shredded grilled chicken
Kasuri Methi 1/2 tsp (toasted)
Salt to taste
Butter 2 tbsp
Fresh cream 5-6 tbsp
Fresh coriander
Method
Set the wok on medium heat, add oil, butter, and onions.sauté until the onions are translucent.
Now add the strained Makhani gravy base.
You can add some water to adjust the consistency of the gravy.
Add sugar/honey and cook for 15-20 minutes on medium flame.Keep stirring in short intervals.
Now add the shredded grilled chicken, stir well and add some hot water if required to adjust the consistency.
Cook for further 5-6 minutes on medium heat
Lower the flame, add butter and fresh cream and cook for a minute.Do not overcook.
Finish it with some Kasuri methi
Butter chicken is ready!!
Serve hot with butter garlic paratha or naan or any bread of your choice!!
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