Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish featuring tender chicken thighs cooked in a flavorful tomato-based sauce. This Indian classic is perfect for a cozy dinner, offering a delightful blend of spices and a luscious, buttery finish. The dish was created in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral at their restaurant Moti Mahal in Delhi. By combining leftover tandoori chicken with a buttery tomato gravy, they crafted a recipe that quickly became a global favorite. Serve this delicious dish over steamed rice or with warm naan bread for a comforting and satisfying meal.
Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish featuring tender chicken thighs cooked in a flavorful tomato-based sauce. This Indian classic is perfect for a cozy dinner, offering a delightful blend of spices and a luscious, buttery finish. Now, let's dive into the ingredients you'll need to create this delicious dish.
INGREDIENTS
- Chicken Thighs (2 pounds): The main protein, offering tenderness and flavor.
- Butter (3 tablespoons): Adds richness and a buttery flavor to the dish.
- Onion (1, diced): Provides a sweet and savory base.
- Ginger (1 tablespoon, grated): Adds a fresh, zesty flavor.
- Garlic (5 cloves, minced): Enhances the overall taste with its pungent flavor.
- Cumin (1 teaspoon): Adds a warm, earthy note.
- Garam Masala (1 teaspoon + 2 teaspoons for marination): A blend of spices that gives the dish its signature flavor.
- Coriander (1 teaspoon): Adds a lemony, slightly sweet flavor.
- Chili Powder (½ teaspoon): Provides a mild heat.
- Turmeric (½ teaspoon): Adds color and a subtle earthy flavor.
- Cinnamon Stick (1): Infuses the dish with a warm, sweet aroma.
- Salt (¾ teaspoon, or to taste): Enhances all the flavors.
- Chicken Broth (¼ cup): Adds moisture and depth to the sauce.
- Crushed Tomatoes (14 ounces): Forms the base of the tomato sauce.
- Sugar (1 teaspoon): Balances the acidity of the tomatoes.
- Heavy Cream (1 cup): Makes the sauce creamy and rich.
- Lemon Juice (2 tablespoons): Adds a fresh, tangy flavor.
- Plain Yogurt (1 cup): Used for marinating the chicken, tenderizing it and adding flavor.
INSTRUCTIONS
- Step 1:
- Marinate the Chicken: Marinate the chicken in yogurt, lemon juice, and 2 teaspoons of garam masala for at least 30 minutes or overnight for best results.
- Step 2:
- Brown the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Brown the chicken in 1 tablespoon of olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from the pan and set aside.
- Step 3:
- Cook the Aromatics: Melt butter over medium heat, then cook the onions until tender. Add the ginger, garlic, and spices (cumin, garam masala, coriander, chili powder, turmeric, and cinnamon stick) and cook for 1 minute until fragrant.
- Step 4:
- Simmer the Sauce: Add the chicken broth, browned chicken, crushed tomatoes, and sugar. Simmer for 10 minutes until the sauce is slightly thickened.
- Step 5:
- Add the Cream: Stir in the heavy cream and cook for an additional 5-10 minutes. Discard the cinnamon stick before serving.
- Step 6:
- Serve: Garnish with fresh cilantro and serve over steamed rice. Enjoy the rich and creamy Butter Chicken!
- Serve hot over steamed basmati rice or with warm naan bread for a traditional experience.
- Garnish with fresh cilantro and a squeeze of lemon for added freshness and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of water or cream to maintain the sauce's consistency.
- For a richer flavor, let the chicken marinate overnight in the yogurt and spice mixture.
- Adjust the spice levels to your taste by adding more or less chili powder.
- Kasuri methi (dried fenugreek leaves) can be added for an authentic touch.
- "This dish is perfect for impressing guests with its complex flavors and rich, creamy sauce," says Chef Anjali.
- Chef Sanjeev Kapoor recommends using fresh, ripe tomatoes for the best sauce flavor.
- Chef Madhur Jaffrey suggests adding a pinch of sugar to balance the acidity of the tomatoes.
- Chef Vikas Khanna advises cooking the sauce slowly to develop deeper flavors.