Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in the Mughal era. It is a creamy tomato-based curry with boneless chicken, flavored with aromatic spices and finished with a generous amount of butter and cream. Here's a recipe to make it at home:
Ingredients:
- 500g boneless chicken, cut into bite-sized pieces
- 1 cup yogurt
- 2 tablespoons ginger garlic paste
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 tablespoons butter
- 2 tablespoons oil
- 1 onion, finely chopped
- 1 can of diced tomatoes
- 1 cup heavy cream
- Salt to taste
Instructions:
In a mixing bowl, whisk together the yogurt, ginger garlic paste, chili powder, turmeric, and garam masala. Add the chicken to the bowl and coat it well with the marinade. Cover the bowl with a cling wrap and refrigerate for at least 30 minutes or overnight.
Heat the oil and butter in a large pan over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides, about 5-6 minutes. Remove the chicken pieces from the pan and set them aside.
In the same pan, add the finely chopped onion and sauté until it becomes translucent. Add the diced tomatoes, ginger garlic paste, chili powder, cumin powder, coriander powder, and salt to taste. Cook for 5-6 minutes, stirring occasionally, until the tomatoes are soft and pulpy.
Transfer the tomato mixture to a blender and blend until smooth. Pour the mixture back into the pan and bring it to a boil.
Add the cooked chicken pieces to the tomato mixture and stir well. Lower the heat and let the chicken simmer in the gravy for 10-15 minutes, until the chicken is cooked through and tender.
Add the heavy cream to the pan and stir well. Let the curry cook for another 2-3 minutes, stirring occasionally.
Remove the pan from heat and add the remaining butter to the curry. Stir well until the butter is melted and well incorporated.
Garnish with some chopped fresh cilantro and serve hot with rice or naan. Enjoy your delicious homemade butter chicken!
Butter chicken, also known as Murgh Makhani in Hindi, is a popular Indian dish that originated in the Mughal Empire. It is a rich and creamy curry made with boneless chicken that is marinated in yogurt and spices before being cooked in a tomato-based gravy. The dish is then finished with a generous amount of butter and cream, giving it its signature creamy and buttery flavor.
The origin of butter chicken is believed to be in the early 1950s, in the kitchens of the famous Moti Mahal restaurant in Delhi, India. It is said that the chefs of the restaurant came up with the recipe as a way to use up the leftover chicken from the tandoor, a clay oven used to cook Indian bread and meat dishes.
Butter chicken has since become one of the most popular Indian dishes around the world and is often served in Indian restaurants worldwide. The dish can be served with rice or naan bread and is often garnished with fresh coriander leaves or chopped nuts.
Although it is a rich and indulgent dish, there are many variations of butter chicken that cater to different dietary needs, including vegan and vegetarian options. In some cases, tofu or paneer, a type of Indian cheese, can be used as a substitute for chicken.
Overall, butter chicken is a beloved and flavorful dish that embodies the rich and diverse flavors of Indian cuisine.
Butter chicken is called so because it is a rich and creamy chicken dish that is made with generous amounts of butter and cream. The dish has a buttery and creamy texture, which comes from the addition of these ingredients.
The origin of butter chicken is attributed to Kundan Lal Gujral, a chef who ran a restaurant called Moti Mahal in Delhi, India. It is said that he accidentally prepared a dish with leftover chicken and a tomato-based gravy, which he then added butter and cream to. This resulted in a rich and flavorful chicken dish that became an instant hit among his customers.
Over time, the dish gained popularity across India and the world, and it became known as butter chicken due to its rich and creamy texture. Today, it is one of the most popular and iconic Indian dishes, enjoyed by people all over the world.
what spices go in butter chicken
Butter chicken is a popular Indian dish made with succulent pieces of chicken cooked in a creamy tomato-based sauce. The following are the common spices used to make butter chicken:
Garam masala - a blend of ground spices that typically includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper. It adds a warm, complex flavor to the dish.
Cumin - this spice has a slightly nutty, earthy flavor and is used in both whole and ground form in butter chicken.
Coriander - adds a fresh, citrusy flavor to the dish. It's often used in both whole and ground form.
Turmeric - a bright yellow spice that adds color and a mild, slightly bitter flavor to the dish.
Paprika - a mild red pepper spice that adds a subtle smoky flavor and a vibrant red color to the dish.
Red chili powder - adds heat and spice to the dish. The amount used can be adjusted according to your preference for spiciness.
Fenugreek leaves - also known as kasuri methi, it's a dried herb that adds a unique, slightly bitter flavor and aroma to the dish.
These spices are typically used in combination with other ingredients such as garlic, ginger, onions, and tomatoes to create the rich, flavorful sauce that makes butter chicken so delicious.
