Introduction
Butter Chicken, also known as Murgh Makhani, is a beloved Indian dish known for its rich, creamy, and flavorful sauce. Originating from Northern India, this dish combines tender chicken pieces with a velvety tomato-based gravy, infused with aromatic spices. It’s a perfect choice for a hearty meal that will impress your family and friends. Serve it with naan or basmati rice for an authentic experience.
Ingredients
- For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- Salt to taste
- For the Butter Chicken Sauce:
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 tablespoons ginger-garlic paste
- 1 cup tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 cup heavy cream
- 1/2 cup water
- Salt to taste
- Fresh cilantro leaves for garnish
Preparation Steps
- Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, chili powder, and salt. Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
- Cook the Chicken:
- Preheat your grill or oven to high heat. Thread the marinated chicken pieces onto skewers and cook until the chicken is charred and cooked through, about 10-15 minutes. Alternatively, you can cook the chicken in a skillet over medium-high heat. Set aside.
- Prepare the Butter Chicken Sauce:
- In a large pan, melt the butter over medium heat. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes. Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
- Add the Spices and Tomato Puree:
- Stir in the ground cumin, ground coriander, garam masala, turmeric powder, and chili powder. Cook for 1-2 minutes, then add the tomato puree. Cook the mixture for about 10 minutes, stirring occasionally, until the oil starts to separate from the sauce.
- Finish the Sauce:
- Add the heavy cream and water to the pan, stirring well to combine. Bring the sauce to a simmer and let it cook for another 10 minutes. Add salt to taste.
- Combine Chicken and Sauce:
- Add the cooked chicken pieces to the sauce, stirring to coat them evenly. Simmer for an additional 5-10 minutes, allowing the flavors to meld together.
- Serve:
- Garnish the Butter Chicken with fresh cilantro leaves and serve hot with naan or basmati rice.
Historical Context
Butter Chicken, or Murgh Makhani, was created in the 1950s by the chefs at Moti Mahal restaurant in Delhi, India. It was a way to use up leftover tandoori chicken by simmering it in a rich tomato and butter-based sauce. The dish quickly became popular for its creamy texture and aromatic flavors, becoming a staple in Indian cuisine and beloved worldwide.
Nutritional Information
Butter Chicken is a rich and indulgent dish. Here are some key nutritional aspects:
- Protein: Chicken provides a good source of lean protein.
- Vitamins and Minerals: Tomatoes and spices offer vitamins A and C, and various minerals.
- Healthy Fats: The use of butter and cream adds a source of healthy fats, but should be enjoyed in moderation.
Conclusion
Butter Chicken (Murgh Makhani) is a delicious and comforting dish that brings the flavors of India to your table. Its rich, creamy sauce and tender chicken pieces make it a crowd-pleaser for any occasion. Try this recipe and explore more delightful dishes on our blog!
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