Butter Chicken
Butter Chicken, also known as Murgh Makhani, is a popular dish in Indian cuisine and has gained significant popularity in the UK and around the world. It is a rich and creamy chicken dish cooked in a tomato-based sauce.
The origins of Butter Chicken can be traced back to Delhi, India. It is believed to have been invented by Kundan Lal Gujral, the founder of the famous restaurant Moti Mahal, in the 1950s. The dish was created as a way to use leftover tandoori chicken by simmering it in a tomato-based gravy enriched with butter and cream. The result was a flavorful and indulgent dish that became an instant hit.
Today, Butter Chicken is enjoyed not only in India but also in Indian restaurants throughout the UK. It has become one of the most popular dishes in British Indian cuisine, loved for its creamy texture, mildly spiced flavors, and succulent chicken pieces. It is typically served with naan bread or rice, allowing diners to soak up the delicious sauce.
Here's a detailed recipe with metric measurements to make Butter Chicken at home for a UK reader:
Butter Chicken (Murgh Makhani)
Difficulty: Moderate
Spice Level: Mild
Cooking Time: 1 hour 30 minutes
Serves: 4
Ingredients:
For the marination:
- 500g boneless chicken, cut into bite-sized pieces
- 200g plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chili powder
- Salt to taste
For the sauce:
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red chili powder
- 400g canned diced tomatoes
- 200ml heavy cream
- 1 tablespoon honey or sugar (optional, for sweetness)
- Salt to taste
- Fresh coriander leaves, for garnish
- Naan bread or rice, for serving
Instructions:
1. In a mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, ground turmeric, red chili powder, and salt. Mix well to form a smooth marinade.
2. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to develop.
3. Preheat the grill or oven to medium-high heat. Grill or bake the marinated chicken until cooked through and slightly charred. Set aside.
4. Heat butter and vegetable oil in a pan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
5. Add the minced garlic and grated ginger to the pan. Sauté for another minute until the raw aroma disappears.
6. Stir in the ground cumin, ground coriander, ground turmeric, and red chili powder. Cook for a minute to release the flavors.
7. Add the canned diced tomatoes to the pan. Simmer for about 10 minutes, stirring occasionally, until the tomatoes soften and reduce.
8. Using an immersion blender or a regular blender, puree the tomato mixture until smooth.
9. Return the sauce to the pan. Stir in the heavy cream and simmer for an additional 5 minutes.
10.
Add the grilled or baked chicken pieces to the sauce. Simmer for another 5 minutes to allow the flavors to meld together.
11. If desired, add honey or sugar to balance the flavors. Adjust salt to taste.
12. Remove from heat and garnish with fresh coriander leaves.
13. Serve Butter Chicken hot with naan bread or steamed rice.
Enjoy preparing and savoring your homemade Butter Chicken, indulging in the creamy and flavorful delight of this beloved Indian dish!
