Murgh Makhani, or Butter Chicken as it's widely known, is a dish that has won over food enthusiasts worldwide. This velvety, aromatic curry perfectly balances tender chicken morsels in a luxurious tomato-based sauce. It's a culinary creation that manages to be both comforting and exotic, making it a staple in Indian eateries and home kitchens across the globe.

Chef's Notes:

• Butter Chicken is a rich, mildly spiced Indian curry that's gained global popularity
• The key to exceptional Butter Chicken is in the marinade and the smooth, velvety sauce
• This versatile recipe can be customized to match your taste preferences and dietary requirements

The Origins of Butter Chicken

Surprisingly, Butter Chicken isn't an age-old recipe. It was created in the 1950s by an innovative Delhi restaurateur named Kundan Lal Gujral. Legend has it that Gujral was seeking a creative way to use leftover tandoori chicken, leading to this brilliant culinary invention. Little did he know his creation would become one of India's most celebrated dishes internationally!

What Makes Butter Chicken Special?

The allure of Butter Chicken lies in its impeccable flavor harmony. The chicken is first bathed in a yogurt and spice mixture and then cooked to perfection. This crucial step not only infuses the meat with incredible taste but also ensures it remains succulent and tender.

However, the sauce is the true showstopper. A masterful blend of tomatoes, butter, cream, and a carefully selected spice mix results in a sauce that's rich, silky, and utterly addictive. The outcome is a creamy dish without being overwhelming and spiced without being excessively hot.

Ingredients You'll Need

For the chicken marinade:

• 1 kg boneless, skinless chicken thighs, diced into bite-sized chunks
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons turmeric powder
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 2 teaspoons Kashmiri chili powder (or paprika for milder taste)
• 2 tablespoons grated ginger
• 4 cloves garlic, minced
• Salt to taste

For the sauce:

• 2 tablespoons ghee (clarified butter) or oil
• 2 onions, finely diced
• 2 tablespoons grated ginger
• 4 cloves garlic, minced
• 2 green chilies, finely chopped (optional)
• 800g canned tomatoes, blended
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 cup heavy cream
• 2 tablespoons kasuri methi(dried fenugreek leaves)
• 2 tablespoons honey
• Salt to taste
• Fresh cilantro for garnish

Let's Get Cooking!

1. Begin by preparing the chicken marinade. Combine all marinade ingredients with the chicken pieces in a large bowl. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

2. When ready to cook, preheat your oven to 200°C (400°F). Arrange the marinated chicken on a baking sheet and roast for 20-25 minutes, until the chicken is thoroughly cooked and slightly charred at the edges.

3. While the chicken roasts, start on the sauce. Heat the ghee or oil in a large pan over medium heat. Add the diced onions and sauté until they're soft and translucent, about 5-7 minutes.

4. Introduce the ginger, garlic, and green chilies (if using). Cook for another 2-3 minutes until fragrant.

5. Add the blended tomatoes along with the garam masala, cumin, and turmeric. Mix well and let the sauce simmer for about 15 minutes, stirring occasionally.

6. Once the sauce has reduced slightly, pour in the cream, kasuri methi, and honey. Stir thoroughly and allow it to simmer for another 5 minutes.

7. Gently fold the cooked chicken pieces into the sauce, ensuring they're well coated. Let everything simmer together for 5-10 minutes to allow the flavors to meld.

8. Taste and adjust the seasoning if needed. If the sauce is too thick, you can thin it with a little water or chicken broth.

9. Sprinkle with fresh cilantro and serve piping hot with naan bread or steamed rice.

Tips for Perfect Butter Chicken

The marination process is crucial - don't skip it. It's key for infusing the chicken with flavor and maintaining its tenderness. If time is short, even a 30-minute marinade will make a noticeable difference.

Kashmiri chili powder is traditional, but paprika is a great substitute if you can't find it. It imparts a beautiful red hue without excessive heat.

While kasuri methi (dried fenugreek leaves) might seem unusual, it contributes a distinctive flavor characteristic of restaurant-style Butter Chicken. It's worth seeking out, but you can omit it if necessary.

Feel free to adjust the spice level to your preference. For a milder dish, reduce the chili powder. If you like it hotter, add more green chilies or a dash of cayenne pepper.

Nutrition Facts

Nutrient amount per serving:

• • Calories: 450
  • Total Fat: 28g
  • Saturated Fat: 14g
  • Cholesterol: 165mg
  • Sodium: 620mg
  • Total Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugar: 8g
  • Protein: 35g

Serving Suggestions

Traditionally, Butter Chicken is paired with naan bread or fluffy basmati rice. These accompaniments are perfect for soaking up the delectable sauce, ensuring not a drop goes to waste!

For a complete Indian feast, consider serving your Butter Chicken alongside some vegetable dishes. Saag paneer (spinach with Indian cheese), dal (lentil curry), or a refreshing cucumber raita would all complement the meal beautifully.

Don't forget about beverages! A creamy mango lassi or a chilled Indian beer like Kingfisher would perfectly balance the flavors of your meal.

Make It Your Own

While this recipe aims to capture the classic Butter Chicken flavor, feel free to experiment and tailor it to your taste. Here are some ideas to get you started:

• For a lighter version, try using Greek yogurt instead of cream in the sauce.
• Add some vegetables like bell peppers or peas to the sauce for extra nutrition and texture.
• If you're vegetarian, you can easily substitute the chicken with paneer (Indian cheese) or firm tofu.

Remember, cooking should be enjoyable and personal. Don't hesitate to adjust and experiment until you've created your ideal version of Butter Chicken!

FAQs

Is Butter Chicken very spicy?

Contrary to what some might expect, traditional Butter Chicken is relatively mild. The creamy sauce helps balance any heat from the spices. However, you can easily adjust the spice level to suit your taste by modifying the amount of chili powder used.

Can I make Butter Chicken in advance?

Definitely! In fact, many people find that Butter Chicken tastes even better the next day, as the flavors have had more time to meld. When reheating, do so gently on the stove, adding a splash of water if the sauce has thickened too much.

Is Butter Chicken healthy?

While undeniably delicious, Butter Chicken isn't the healthiest option due to its high-fat content from butter and cream. However, you can make it more nutritious by reducing the amount of cream and butter or substituting it with lighter alternatives like yogurt.

Can I freeze Butter Chicken?

Absolutely! Butter Chicken freezes quite well. Store it in an airtight container and it should keep for up to 3 months. When ready to eat, thaw it in the refrigerator overnight before reheating.

What's the difference between Butter Chicken and Chicken Tikka Masala?

While these dishes share similarities, Butter Chicken tends to be creamier and slightly sweeter, while Chicken Tikka Masala is usually spicier and more tangy. Interestingly, Butter Chicken originated in India, while Chicken Tikka Masala is believed to have been invented in the UK.

Discover more Flavorful Indian Recipes here...