RECIPE AND HISTORY OF BUTTER CHICKEN

  Butter Chicken, a popular Indian dish, Butter Chicken, also known as Murgh Makhani, is a beloved and iconic dish of Indian cuisine. It features succulent pieces of chicken that are marinated in a blend of yogurt, spices, and tenderizers. The chicken is then cooked in a rich and velvety tomato-based sauce, infused with aromatic spices like garam masala, cumin, and turmeric. The addition of butter and cream adds a luscious and indulgent touch to the dish, balancing the flavors and enhancing the creamy texture. Butter Chicken is often served with naan bread or fragrant basmati rice, delighting taste buds with its vibrant flavors and comforting appeal.


Ingredients :

  • 500 grams boneless chicken, cut into pieces

  • 1 cup plain yogurt

  • 2 tablespoons butter

  • 1 tablespoon vegetable oil

  • 1 onion, finely chopped

  • 2 cloves of garlic, minced

  • 1-inch piece of ginger, grated

  • 2 teaspoons garam masala

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon paprika

  • 1 cup tomato puree

  • 1 cup heavy cream

  • 1 tablespoon honey (optional)

  • Salt to taste

  • Fresh cilantro, chopped (for garnish)


Marinade :

  • In a bowl, mix the yogurt, half of the ginger-garlic paste, half of the garam masala, half of the turmeric powder, half of the cumin powder, and a pinch of salt.

  • Add the chicken pieces to the marinade and coat them well. Let it marinate for at least 1 hour, preferably overnight in the refrigerator.

Cooking the Butter Chicken:

  1. Heat the vegetable oil and butter in a large pan over medium heat.

  2. Add the chopped onion and sauté until it turns golden brown.

  3. Add the remaining ginger-garlic paste and cook for another minute until fragrant.

  4. In a separate bowl, mix the remaining garam masala, turmeric powder, cumin powder, and paprika with a little water to make a paste. Add this paste to the pan and cook for 1-2 minutes.

  5. Stir in the tomato puree and cook for about 5 minutes, until the sauce thickens.

  6. Reduce the heat to low and add the marinated chicken (without the excess yogurt marinade) to the pan. Cook for about 10-15 minutes, or until the chicken is cooked through.

  7. Pour in the heavy cream and stir well. Add salt to taste. If desired, add honey for a touch of sweetness.

  8. Allow the butter chicken to simmer for another 5 minutes, stirring occasionally.

  9. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Enjoy your homemade Butter Chicken!

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