Butter Chicken Recipe

Butter Chicken Recipe

Butter chicken, also known as murgh makhani, is a popular dish in Indian cuisine that originated in the early 20th century in Delhi. It is a dish made with tender pieces of chicken that are marinated in a spiced yogurt mixture and then grilled or baked before being cooked in a creamy tomato-based sauce.

The history of butter chicken dates back to the 1920s when a restaurant called Moti Mahal opened in Peshawar, now in Pakistan. The owner, Kundan Lal Gujral, had previously worked as a chef in the kitchens of the British Army during the colonial era, and he was known for experimenting with different recipes and techniques.

One day, Kundan Lal Gujral had the idea to use leftover tandoori chicken in a tomato-based sauce to create a new dish. He added butter and cream to the sauce, which gave it a rich and creamy flavor. The result was a delicious and flavorful dish that became an instant hit with the locals.

The dish soon became popular in Delhi and other parts of India and was eventually served in restaurants worldwide. Today, butter chicken is one of the most popular dishes in Indian cuisine, and people of all ages and backgrounds enjoy it.

To make an authentic butter chicken recipe, you will need the following ingredients:

For the chicken marinade:

• 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt

For the sauce:

• 1 tablespoon butter
• 1 onion, diced
• 1 tablespoon ginger garlic paste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can (14 ounces) crushed tomatoes
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Mix the yogurt, ginger garlic paste, garam masala, turmeric, cumin, coriander, and salt in a large bowl. Add the chicken pieces and stir until they are well coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
2. Preheat your oven to 400°F. Thread the chicken pieces onto skewers and place them on a baking sheet. Bake for 15-20 minutes or until the chicken is cooked through.
3. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until it is soft and translucent about 5-7 minutes. Add the ginger garlic paste, cumin, coriander, garam masala, turmeric, and cayenne pepper. Cook for an additional 2-3 minutes.
4. Add the crushed tomatoes to the skillet and stir to combine. Cook for 5-7 minutes or until the sauce has thickened. Add the heavy cream and salt to taste. Stir to combine.
5. Add the baked chicken pieces to the skillet and stir to coat them in the sauce. Cook for 5-7 minutes or until the chicken is heated and the sauce thickens.
6. Serve the butter chicken over a bed of rice and garnish with fresh cilantro.

There you have it,