Description: Butter Chicken, or Murgh Makhani, is a popular Indian dish known for its rich and creamy tomato-based sauce and tender, marinated chicken. It’s a comforting and flavorful dish that pairs beautifully with naan or rice, making it a favorite in Indian cuisine.
History: Butter Chicken originated in Delhi, India, in the 1950s at the Moti Mahal restaurant. It was created by chefs Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass. The dish was a clever way to use leftover tandoori chicken by simmering it in a creamy tomato sauce, resulting in a deliciously rich and smooth curry that has become beloved worldwide.
Preparation Time: 20 minutes (plus 1-2 hours for marinating)
Cooking Time: 40 minutes
Serving Size: 4 servings
Ingredients:
For the Marinade:
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt, to taste
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
For the Sauce:
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger paste
- 1 can (14 oz) tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Instructions:
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, garam masala, turmeric, chili powder, and salt. Add the chicken pieces and mix until well coated. Cover and refrigerate for 1-2 hours or overnight for best results.
- Cook the Chicken: Preheat your oven to 400°F (200°C). Arrange the marinated chicken pieces on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred. Alternatively, you can grill the chicken pieces until cooked and charred.
- Prepare the Sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and ginger paste, and cook for another 1-2 minutes until fragrant.
- Add Spices and Tomatoes: Stir in the ground cumin, ground coriander, garam masala, and chili powder. Cook for 1-2 minutes, then add the tomato puree. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly.
- Combine Chicken and Sauce: Add the cooked chicken pieces to the sauce, along with any juices from the baking sheet. Stir to coat the chicken in the sauce. Reduce the heat to low and stir in the heavy cream. Simmer for another 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Serve: Garnish with fresh cilantro and serve hot with naan or rice.
Final Thoughts: Butter Chicken, or Murgh Makhani, is a rich and creamy Indian dish with marinated chicken simmered in a tomato-based sauce. Originating from Delhi in the 1950s, this dish has become a global favorite. With a preparation time of 20 minutes (plus marinating) and a cooking time of 40 minutes, this recipe serves 4. Its flavorful and comforting nature makes it an excellent addition to any meal, delighting your taste buds with every bite.