Butter chicken

Introduction: Butter chicken, also known as Murgh Makhani, is a popular dish originating from the Indian subcontinent. This flavorful and creamy curry is made with succulent pieces of chicken cooked in a tomato-based sauce, enriched with butter and cream. Butter chicken is renowned for its delicate balance of spices, luscious texture, and aromatic flavors. In this article, we will explore the essence of butter chicken, its key characteristics, and provide you with a classic recipe to recreate this beloved dish in your own kitchen.

Key Characteristics of Butter Chicken: Butter chicken is characterized by its velvety, tomato-based sauce that is rich in flavor and color. The chicken is typically marinated in a mixture of yogurt and spices, which helps to tenderize the meat and infuse it with a depth of flavor. The sauce is made with a combination of tomatoes, onions, garlic, ginger, and a medley of aromatic spices such as garam masala, turmeric, and cumin. The addition of butter and cream gives the dish its signature creamy and indulgent texture, making it a delight to savor.

Classic Butter Chicken Recipe:

Ingredients for Marinade:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste

Ingredients for Butter Chicken Sauce:

• 2 tablespoons ghee or butter
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika (optional, for added color)
• 1 cup tomato puree
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a bowl, combine the chicken pieces with the yogurt, ginger-garlic paste, red chili powder, ground cumin, ground coriander, turmeric powder, garam masala, and salt. Mix well, ensuring that all the chicken pieces are coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or preferably overnight for the flavors to develop.
2. Heat ghee or butter in a large skillet or saucepan over medium heat. Add the chopped onions and sauté until golden brown and caramelized.
3. Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
4. Add the ground cumin, ground coriander, turmeric powder, and paprika (if using). Stir well to combine and cook for a minute to toast the spices.
5. Pour in the tomato puree and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
6. Reduce the heat to low and add the marinated chicken pieces, along with any remaining marinade. Stir to coat the chicken with the sauce.
7. Cover the skillet or saucepan and simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
8. Stir in the heavy cream, unsalted butter, and garam masala. Cook for an additional 2-3 minutes to combine the flavors and thicken the sauce slightly. Adjust the salt to taste.
9. Garnish with fresh cilantro and serve the butter chicken with steamed rice, naan bread, or roti.