Butter Chicken, also known as Murgh Makhani, is a popular Indian dish featuring tender chicken cooked in a creamy tomato sauce. It’s a rich, flavorful dish, beloved for its combination of spices and smooth texture.
Butter Chicken: A Creamy and Flavorful Indian Classic
Butter Chicken, also known as Murgh Makhani, is a quintessential North Indian dish celebrated for its rich and creamy tomato-based gravy and tender pieces of chicken. This iconic dish is known for its sumptuous flavors, often associated with Indian cuisine worldwide. Butter Chicken is a testament to the harmonious blend of spices, creaminess, and the heartiness that characterizes Indian comfort food.
Ingredients
For the Chicken Marinade:
- 500 g Boneless Chicken Breast or Thighs cut into bite-sized pieces
- 1/2 cup Yogurt
- 1 tablespoon Lemon Juice
- 1 teaspoon Ginger-Garlic Paste
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Garam Masala
- 1/2 teaspoon Turmeric Powder
- to taste Salt
For the Sauce:
- 4 tablespoons Butter
- 1 Onion finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 2 cups Tomato Puree (from about 4 medium-sized tomatoes)
- 1 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Sugar
- 1/2 teaspoon Cream
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) crushed
- to taste Salt
For Cooking the Chicken:
- Oil for grilling or frying
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, Kashmiri red chili powder, garam masala, turmeric, and salt. Mix well and marinate for at least 1 hour, preferably overnight in the refrigerator.
- Cook the Chicken: Heat oil in a grill pan or frying pan. Cook the marinated chicken pieces until they are about 80% cooked. The chicken should have a nice char on the outside. Set aside.
- Prepare the Sauce: In a large pan, heat the butter. Sauté the onions until they are translucent. Add ginger-garlic paste and fry for a minute. Add the tomato puree, Kashmiri red chili powder, garam masala, and sugar. Cook until the sauce thickens and the butter separates.
- Combine Chicken and Sauce: Add the grilled or fried chicken pieces to the sauce. Cook for about 10 minutes, until the chicken is fully cooked and the flavors are well combined.
- Final Touches: Lower the heat and add the cream. Mix well. Finally, add the crushed Kasuri methi and salt to taste. Simmer for a couple of minutes.
- Serve: Garnish with a swirl of cream and a sprinkle of Kasuri methi. Serve hot with naan or rice.
Tips and Information
Conclusion:
Butter Chicken is a true Indian culinary classic, celebrated for its indulgent and creamy tomato gravy paired with tender chicken. Its irresistible blend of flavors and textures makes it a favorite choice among those seeking a hearty and satisfying Indian meal. Whether enjoyed at home, in Indian restaurants, or as part of special occasions and celebrations, Butter Chicken continues to be an iconic and beloved dish in Indian cuisine.Tips and Overview
- Marination: For best results, marinate the chicken overnight. This makes the chicken tender and flavorful.
- Char on Chicken: Grilling the chicken adds a smoky flavor. If you don’t have a grill, a regular pan will work, but try to get a good sear on the chicken.
- Tomato Puree: Use ripe, red tomatoes for a sweet and tangy flavor. Canned tomato puree can also be used for convenience.
- Creaminess: The cream should be added at the end of cooking to maintain its texture and richness. You can adjust the quantity based on how creamy you want the dish.
- Kasuri Methi: This dried fenugreek leaf adds a distinct flavor to the dish and is a key ingredient in butter chicken.
