History and origin of butter chicken
Butter Chicken, also known as Murgh Makhani in Hindi, is a popular Indian dish that originated in the 1950s in Delhi. The dish was created by accident when a chef at Moti Mahal restaurant mixed leftover tandoori chicken with a tomato-based gravy. The result was a dish that was so delicious, it became an instant hit among the restaurant's customers. Butter Chicken soon became a staple in Indian cuisine and is now enjoyed all over the world.
The dish is made by marinating chicken in a mixture of yogurt and spices, then grilling or baking it. The cooked chicken is then simmered in a tomato-based sauce that is flavored with spices such as garam masala, cumin, coriander, and turmeric. The dish gets its creamy texture from the addition of butter, cream, or cashew paste. Butter Chicken is typically served with naan bread or steamed rice.
Ingredients
Before we get started, let's take a look at the ingredients you will need to make Butter Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into small pieces - 1 cup plain yogurt - 2 tbsp lemon juice - 2 tbsp vegetable oil - 2 tsp garam masala - 1 tsp turmeric - 1 tsp ground cumin - 1 tsp ground coriander - 1 tsp paprika - 1/2 tsp cayenne pepper - 1/2 tsp salt - 1/2 tsp black pepper - 1 tbsp grated ginger - 3 cloves garlic, minced - 1 large onion, chopped - 1 cup tomato puree - 1/2 cup heavy cream - 1/4 cup butter, cut into small pieces
Instructions
Now that we have our ingredients, let's get started on making our delicious Butter Chicken.
Step 1: Marinate the chicken
In a large bowl, mix together the yogurt, lemon juice, vegetable oil, garam masala, turmeric, cumin, coriander, paprika, cayenne pepper, salt, black pepper, ginger, and garlic. Add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.
Step 2: Cook the chicken
Preheat your oven to 400°F. Line a baking sheet with aluminum foil and arrange the chicken on the sheet in a single layer. Bake for 20-25 minutes, or until the chicken is cooked through and slightly browned.
Step 3: Make the sauce
While the chicken is baking, heat a large skillet over medium-high heat. Add the chopped onion and cook for 5-7 minutes, or until softened and lightly browned. Add the tomato puree and cook for an additional 5 minutes, stirring occasionally.
Reduce the heat to low and add the heavy cream and butter. Stir until the butter is melted and the sauce is smooth. Add the cooked chicken to the skillet and stir to coat with the sauce. Simmer for 10-15 minutes, or until the chicken is tender and the sauce has thickened.
Step 4: Serve
Garnish with fresh cilantro and serve with naan bread or steamed rice.
Tips for making perfect Butter Chicken
- Marinate the chicken for at least 1 hour, or overnight for best results. This will help to tenderize the chicken and infuse it with flavor. - Be sure to cook the chicken until it is slightly browned. This will add extra flavor and texture to the dish. - Use high-quality spices for the best flavor. Freshly ground spices will give the dish a more authentic taste. - Adjust the amount of cayenne pepper to your taste. If you prefer a milder dish, use less cayenne pepper. - Don't skip the heavy cream and butter. These ingredients give the sauce its creamy texture and rich flavor.
Conclusion
In conclusion, making delicious Butter Chicken at home is easier than you might think. With a few simple ingredients and some basic cooking skills, you can create a dish that is sure to impress your family and friends. Whether you're new to Indian cooking or a seasoned pro, this recipe is a must-try. So, grab your apron and get ready to enjoy the rich and spicy flavors of this classic Indian dish.