Butter Chicken

 Introduction:

When it comes to Indian cuisine, one dish that stands out for its rich and creamy taste is Butter Chicken. Also known as "Murgh Makhani" in Hindi, this delectable dish is a perfect amalgamation of succulent grilled chicken and a luscious tomato-based gravy. With its roots tracing back to the bustling streets of Delhi, Butter Chicken has won hearts worldwide with its delightful flavors. In this article, we will take you through the steps of making this mouthwatering dish in your kitchen and learn about its fascinating history.

The Origins of Butter Chicken:

Discovering the Culinary Heritage:

Butter Chicken finds its origins in the city of Delhi, India, where it was first introduced by Moti Mahal, a renowned restaurant, during the 1950s. This restaurant was famous for its tandoori dishes, and Butter Chicken quickly became one of its most beloved creations. The dish's popularity soared as it traveled from Delhi to other parts of India and eventually made its way onto international menus.

A Chef's Culinary Accident:

The story behind the creation of Butter Chicken is as interesting as the dish itself. Legend has it that the founder of Moti Mahal, Kundan Lal Gujral, accidentally cooked leftover tandoori chicken in a tomato- and butter-based gravy. The result was a mouthwatering blend of smoky grilled chicken and a velvety, flavorful sauce that became an instant hit among the restaurant's patrons.

Ingredients:

For the Marinade:

• Skinless chicken thighs or breast, cut into bite-sized pieces: 1 lb (450g) boneless

• Plain yogurt: 1/2 cup 

• Ginger garlic paste : 1 tablespoon

• Ground cumin: 1 teaspoon

• Garam masala: 1 teaspoon

• Turmeric powder: 1 teaspoon

• Chili powder (adjust to your spice preference): 1 teaspoon

• Lemon juice: 1 tablespoon

• Salt : to taste

For the Gravy:

• Ghee (clarified butter) or vegetable oil: 2 tablespoons

• Onion, finely chopped: 1 large 

• Garlic, minced: 2-3 cloves

• Ginger, grated:  1-inch piece

• Ground cumin: 1 teaspoon

• Ground coriander: 1 teaspoon

• Paprika: 1 teaspoon

• Garam masala: 1 teaspoon

• Chili powder (adjust to your spice preference): 1/2 teaspoon

• Tomato puree (canned or homemade): 1 cup

• Heavy cream or full-fat yogurt: 1/2 cup 

• Water (adjust for desired consistency): 1/2 cup

• Unsalted butter:2 tablespoons

• Salt:  to taste

• Fresh cilantro leaves/Kasuri methi:  for garnish

Instructions:

• In a large bowl, combine all the marinade ingredients: yogurt, ginger garlic paste, ground cumin, garam masala, turmeric powder, chili powder, lemon juice, and salt. Mix well.

•  Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to develop

• Preheat your oven to 400°F (200°C). Place the marinated chicken pieces on a baking sheet lined with aluminum foil. Bake for about 20-25 minutes or until the chicken is cooked through and slightly charred on the edges.

•  You can also grill the chicken on frying pan.

• While the chicken is cooking, prepare the butter chicken gravy. In a large skillet or pan, heat ghee or vegetable oil over medium heat.

•  Add chopped onions and cook until they become translucent and slightly browned.

• Add minced garlic and grated ginger to the pan, and sauté for another minute until the raw smell disappears.

• Reduce the heat to low and add ground cumin, ground coriander, paprika, garam masala, and chili powder. Stir well and let the spices cook for a minute or two to release their flavors.

• Pour in the tomato puree and mix everything together. Let the gravy simmer for about 5 minutes, allowing the flavors to meld.

• At this point, you can blend the gravy to achieve a smooth texture (optional). Return the gravy to the pan if you decide to blend it.

• Add the baked chicken pieces to the gravy, stirring to coat them with the sauce. Simmer for a few more minutes to allow the chicken to absorb the flavors of the gravy.

• Pour in the heavy cream or yogurt and mix well. Add water to adjust the consistency of the gravy according to your preference. 

• Let the butter chicken simmer for a few more minutes until the flavors are well combined.

• Finally, add the unsalted butter to the gravy, giving it a rich and creamy finish. Season with salt to taste and stir until the butter melts completely.

• Serve the Butter Chicken hot, garnished with kasuri methi leaves. It pairs perfectly with steamed basmati rice, naan, or other Indian bread.

Enjoy your delicious homemade Butter Chicken!