If you enjoy Indian food, you probably already know about butter chicken. Food enthusiasts all across the world have a particular place in their hearts and palates for this traditional meal. Butter chicken is a genuine treat for the eyes and the mouth thanks to its thick and creamy tomato-based sauce, delicate chicken bits, and flavorful seasonings. We’ll walk you through every step of making this delectable dish in this blog post. Prepare to go off on a flavour and spice-filled cooking adventure!
Butter Chicken
Equipment
- Mixing Bowls
- Baking sheet or oven-safe dish (optional)
- Large pan or skillet
- Wooden spoon or spatula
- Cutting board and knife:
- Oven (optional)
- Serving dish
- Optional Use a blender or food processor to mix the tomato puree or sauce if you like a smoother consistency.
Ingredients
For the marinade:
- 500 grams boneless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt to taste
For the sauce:
- 3 tablespoon butter
- 1 tablespoon oil
- 2 medium-sized onions, finely chopped
- 2 teaspoon ginger-garlic paste
- 2 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1 cup tomato puree
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro leaves for garnishing
Instructions
Marinating the chicken:
- Yoghurt, ginger-garlic paste, turmeric, red chilli powder, garam masala, lemon juice, and salt should all be combined in a mixing bowl.
- Make sure the chicken is uniformly covered with the marinade before adding the chicken pieces.
- To enable the flavours to permeate the chicken, cover the bowl and place it in the refrigerator for at least two hours.
Cooking the chicken:
- Set the oven's temperature to 400°F (200°C).
- Bake the marinated chicken for 15 to 20 minutes, or until it is well done. As an alternative, you may pan-fry or grill the chicken on the hob until it turns golden brown.
- As you make the sauce, set the cooked chicken aside.
Preparing the sauce:
- Melt the butter and oil in a large pan over medium heat.
- Add the chopped onions and cook them for a few minutes until golden brown.
- Red chilli powder, turmeric powder, garam masala, and ginger-garlic paste should be added. To allow the flavours of the spices to come out, stir well and simmer for two to three minutes.
- Add the tomato puree, stirring regularly, and simmer for an additional five minutes.
- Cooked chicken pieces may be added to the pan and combined with the sauce.
- Heavy cream should then be added and carefully combined. For the flavours to combine, simmer it for 10 to 15 minutes on low heat.
- Add the kasuri methi (dried fenugreek leaves) to the sauce and whisk once more. To taste, add salt to the dish.
Serving:
- Put the butter chicken on a serving platter.
- Add fresh cilantro leaves as a garnish for an extra punch of flavour.
- Serve hot with roti, basmati rice, or naan bread. These sides go wonderfully with the creamy, savoury sauce.
Video
Notes
Tips for Making Butter Chicken:
- Marinate the chicken: Give the chicken enough time to marinate in the yogurt and spices before serving. This contributes to flavor improvement and chicken tenderization.
- Adjust spice levels: Depending on your taste, butter chicken’s heat level can be adjusted from mild to hot. Depending on your preferences, adjust the amount of red chili powder and other spices.
- Use high-quality components: For the finest flavor, use ingredients that are both fresh and of high caliber. For the tomato puree, use ripe tomatoes and high-quality seasonings.
- Cook the chicken properly: Make sure the chicken is well cooked before incorporating it into the sauce. Undercooking can put food safety at risk, while overcooking can make chicken dry.
- Simmer for flavors to meld: Allow the butter chicken to simmer on low heat for a while after adding the cream to allow the flavors to marry. This increases the sauce’s richness and aids in the blending of the flavors.
Precautions while Making Butter Chicken:
- Cross-contamination: To prevent cross-contamination, follow the proper food safety procedures. After working with raw chicken, thoroughly wash your hands, cutting boards, and utensils.
- Adjust spice levels cautiously: If you’re not used to hot food, be cautious when adjusting the spice levels. Be cautious when incorporating red chili powder or other spicy foods. Add a little at a time and taste as you go to avoid making the food too hot for you.
- Handling hot pans and ovens: Use caution while using the oven or working with hot utensils. Cover your hands with oven mitts or kitchen towels to prevent burns.
- Allergies and dietary restrictions: Take note of any dietary restrictions or allergies you may have, as well as those of your visitors. For those who are lactose intolerant, you may adjust the recipe by using lactose-free cream or any acceptable dairy product alternative.
- Storage and reheating: If you have leftovers, fully cool them down and store them in the refrigerator in sealed containers. Before eating, fully reheat the chicken, making sure it reaches a safe internal temperature.
History:-
The Indian subcontinent is where butter chicken, also known as murgh makhani in Hindi, first appeared. This famous meal is thought to have originated in Delhi, India, in the early 20th century.
According to folklore, Kundan Lal Gujral, the venerable restaurateur and creator of Moti Mahal, the renowned eatery, developed butter chicken. Gujral worked in a tiny restaurant in Peshawar, now a part of Pakistan, in the 1920s. He was trying to find methods to finish the leftover tandoori chicken at the moment because it gets dry when cooked.
Gujral came up with the concept of cooking the leftover tandoori chicken in a rich tomato-based sauce with the addition of butter and cream in order to salvage it. The chicken was given moisture as a result, and it was also made into a delicious and delectable meal. Hence, butter chicken was created.
Delhi was the first place where the dish acquired fame, which then expanded to the rest of India and beyond. Butter chicken attracted residents, visitors, and even celebrities to Moti Mahal as it rose to fame. It quickly became a favourite among food enthusiasts due to its distinctive flavour combination of delicate chicken cooked in a creamy tomato sauce with the richness of butter and cream.
Butter chicken has seen several modifications and alterations throughout the years, with individual chefs putting their own spins on the dish. However, the dish’s core stays the same: a decadent and rich curry that tempts the palate.
Butter chicken is now a renowned dish not just in India but all throughout the world. It is now a standard dish in Indian restaurants and is frequently regarded as an example of Indian cuisine.
Kundan Lal Gujral’s creation of butter chicken is a prime example of the inventiveness and innovation of Indian culinary traditions. It serves as a monument to the skill of turning leftovers into a dish that continues to please palates to this day.
Frequently Asked Questions –
Q: What is butter chicken?
A: Murgh makhani, commonly known as butter chicken, is a well-liked Indian dish made of soft chicken pieces cooked in a rich sauce made of tomatoes.
Q: How hot is butter chicken?
A: The amount of heat varies based on the dish and the cook’s personal preferences. Although butter chicken might be mildly or moderately spicy, it usually isn’t very hot.
Q: What distinguishes chicken tikka masala from butter chicken?
A: Both meals include chicken in a tomato-based sauce, but the key distinction is in the seasonings and methods of preparation. In contrast to chicken tikka masala, which has a little hotter sauce and a tangier flavour, butter chicken has a gentler, creamier sauce.
Q: What are some popular sides for butter chicken?
A: Roti, basmati rice, or naan are the usual sides with butter chicken. These breads assist in soaking up the tasty sauce. Pickles and raita, a yogurt-based sauce, can be served on the side to complete the meal.
Q: Can I use bone-in chicken to make butter chicken?
A: Although boneless chicken is frequently used in butter chicken dishes, bone-in chicken is also an option. To ensure that the chicken is thoroughly done, adjust the cooking time appropriately.
Q: Can I make a vegetarian version of butter chicken?
A: Butter chicken is available in vegetarian forms. Tofu or paneer, an Indian cottage cheese, can be used in place of the chicken. A great vegetarian version is offered by maintaining the same cooking technique and sauce.
Q: Can leftover butter chicken be frozen?
A: Butter chicken may indeed be frozen for later use. After letting it cool fully, put it in a jar that can be put in the freezer and keep it there for up to three months. Before serving, completely thaw and reheat.
Q: Does butter chicken contain any gluten?
A: Butter chicken’s primary components are gluten-free. However, certain sauces made for commercial use or versions served in restaurants could contain gluten. To make sure it satisfies your dietary requirements, it is essential to read the labels or ask about the components.
Q: Can I cut back on the cream and butter in the recipe?
A: You may change the quantity of butter and cream to suit your tastes or dietary requirements. But bear in mind that the dish’s richness and flavour are enhanced by the addition of butter and cream. You may use lighter ingredients or make fewer servings while preserving the flavour of butter chicken.
Q: How long does butter chicken take to prepare?
A: Depending on the cooking method and the size of the chicken pieces, the cooking time for butter chicken might change. Typically, the sauce preparation and chicken cooking take 30 to 40 minutes.
