Indian Butter Chicken (Murgh Makhani)
Introduction
Butter Chicken, or Murgh Makhani, is a classic Indian dish that originated in Delhi in the 1950s. It features tender chicken marinated in yogurt and spices, then cooked in a rich, buttery tomato sauce. This dish is beloved for its creamy texture and vibrant flavors, making it a favorite among Indian cuisine enthusiasts. Pair it with naan or fragrant basmati rice for a comforting meal that will delight your taste buds.
Ingredients (Serves 4)
For the Chicken Marinade
- 1.5 pounds boneless chicken thighs (or breasts), cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust for spice preference)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- Salt, to taste
For the Sauce
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust for spice preference)
- 1 (15-ounce) can crushed tomatoes (or 2 cups fresh tomatoes, pureed)
- 1 cup heavy cream
- 2 tablespoons sugar (optional, to balance acidity)
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
1. Marinate the Chicken
- In a large bowl, combine yogurt, lemon juice, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, minced ginger, minced garlic, and salt. Mix well to form a marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight. Marinating helps tenderize the chicken and infuse it with flavor.
2. Cook the Chicken
- Preheat your oven to 450°F (230°C). Line a baking sheet with foil for easy cleanup.
- Spread the marinated chicken pieces on the baking sheet in a single layer.
- Bake in the preheated oven for 15–20 minutes or until the chicken is cooked through and slightly charred. This can also be done on a grill for added smoky flavor.
3. Prepare the Sauce
- In a large skillet or saucepan, heat butter and vegetable oil over medium heat. Add the onion and sauté until golden brown, about 5–7 minutes.
- Add minced garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in the ground cumin, ground coriander, garam masala, and red chili powder. Cook for about 1 minute, allowing the spices to bloom.
4. Create the Base
- Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Reduce the heat to low, then add the heavy cream. Stir to combine and let it simmer for an additional 5 minutes. If the sauce is too acidic, add sugar to balance the flavors.
5. Combine Chicken and Sauce
- Add the cooked chicken to the sauce, stirring gently to coat. Let it simmer for an additional 5 minutes to allow the chicken to soak up the sauce flavors.
- Taste and adjust seasoning with salt as needed.
6. Serve
- Serve the butter chicken hot, garnished with fresh cilantro.
- Accompany it with naan, roti, or steamed basmati rice to soak up the rich sauce.
Tips for Perfect Butter Chicken
- Marinating Time: The longer the chicken marinates, the more flavorful and tender it becomes. Overnight marination is ideal.
- Balancing Flavors: Adjust the level of spices and sweetness according to your taste preferences. If you prefer it spicier, add more chili powder or fresh green chilies.
- Creaminess: For a richer sauce, use a combination of heavy cream and coconut milk. This will add depth and creaminess to the dish.
Cultural Background of Butter Chicken
Butter Chicken is a staple of North Indian cuisine, particularly known in Punjabi culture. The dish was created by the chefs at the Moti Mahal restaurant in Delhi, where leftover chicken was cooked with tomatoes, butter, and cream, resulting in a luxurious dish that quickly became popular. Today, Butter Chicken is celebrated worldwide and is often one of the first Indian dishes people try, thanks to its creamy texture and delicious flavor profile.
Serving Suggestions
- Accompaniments: Butter Chicken pairs wonderfully with naan, roti, or paratha for dipping into the sauce. Serve with basmati rice to soak up the creamy sauce.
- Side Dishes: Consider serving it alongside aloo gobi (potato and cauliflower curry) or saag paneer (spinach with cheese) for a complete meal.
- Leftovers: Butter Chicken keeps well in the refrigerator and can be enjoyed the next day, as the flavors continue to develop.
Beverage Pairing
- Lassi: A refreshing yogurt-based drink that complements the spices in the dish. Mango lassi is particularly popular.
- Indian Beer: Light lagers like Kingfisher or Haywards 5000 pair well with the rich flavors of Butter Chicken.
- Red Wine: A light red wine, such as Pinot Noir, can also work well with the dish’s flavors.
Final Thoughts
Indian Butter Chicken is a rich, comforting dish that highlights the beauty of Indian cuisine. Its creamy, spiced sauce and tender chicken make it a favorite for many, whether at home or in restaurants. With a bit of patience and care, you can recreate this classic dish in your kitchen. Gather your spices, prepare the ingredients, and enjoy the process of cooking this beloved recipe!
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