Butter Chicken, also known as Murgh Makhani, is a popular Indian dish that originated in the northern region of the country. It is a creamy, tomato-based dish that is rich in flavor and spices. In this blog post, we’ll explore the history of Butter Chicken, its ingredients, and its health benefits.
History of Butter Chicken
Butter Chicken was invented in the 1950s by a man named Kundan Lal Gujral, who owned a restaurant in Delhi called Moti Mahal. Gujral had the idea to cook leftover tandoori chicken in a tomato-based gravy, which was then enriched with butter and cream. The result was a delicious, creamy dish that quickly became popular among his customers. Today, Butter Chicken is a staple in Indian cuisine and is enjoyed all over the world.
Ingredients of Butter Chicken
Butter Chicken is made with a variety of spices, herbs, and other ingredients that give it its distinctive flavor. The main ingredients in Butter Chicken are:
- Chicken: Butter Chicken is traditionally made with bone-in chicken that is marinated in a mixture of yogurt and spices before being cooked in a tandoor oven. However, you can also use boneless chicken if you prefer.
- Tomato: The tomato-based gravy in Butter Chicken is made with fresh tomatoes that are pureed and cooked down to a thick sauce.
- Butter: As its name suggests, Butter Chicken contains a lot of butter. This is what gives the dish its richness and creaminess.
- Cream: In addition to butter, Butter Chicken also contains heavy cream, which adds to its creamy texture.
- Spices: The spices used in Butter Chicken include cumin, coriander, turmeric, garam masala, and chili powder. These spices give the dish its distinctive flavor and aroma.
- Ginger and garlic: Butter Chicken also contains fresh ginger and garlic, which add to its flavor and health benefits.
Recipe for Butter Chicken
Here is a recipe for Butter Chicken that you can make at home:
- 2 lbs bone-in chicken
- 1 cup plain yogurt
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- Salt to taste
- 2 tbsp butter
- 1 onion, diced
- 4 tomatoes, pureed
- 1 cup heavy cream
- Cilantro, chopped (for garnish)
In a large bowl, mix together the yogurt, turmeric, chili powder, garam masala, cumin, coriander, garlic, ginger, and salt. Add the chicken and stir to coat. Cover and refrigerate for at least 2 hours, or overnight.
Preheat your oven to 400°F. Arrange the marinated chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
While the chicken is cooking, heat the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes.
Add the tomato puree and cook for another 5 minutes, or until the sauce has thickened slightly.
Stir in the heavy cream and cooked chicken. Simmer for another 5-10 minutes, or until the sauce has thickened to your liking.
Garnish with chopped cilantro and serve with