Butter Chicken (Murgh Makhani) Recipe

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Cook Time: 40 minutes

Ingredients

• 2 teaspoons garam masala
• 2 teaspoons tandoori masala powder
• 2 teaspoons Madras curry powder
• 1 teaspoon ground cumin
• teaspoon ground cardamom
• teaspoon ground cayenne pepper
• Salt and ground black pepper, to taste
• 1 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 3 tablespoons butter, divided
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh ginger
• 1 cup tomato puree
• 1 cup half-and-half
• cup plain yogurt
• cup cashews
• 1 bunch fresh cilantro, stems removed

Directions

1. Step 1: Gather all the ingredients and prepare them as needed.
2. Step 2: In a small bowl, mix together garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper. Set the spice mix aside.
3. Step 3: Place chicken pieces in a large bowl and toss them with half of the spice mixture, ensuring the chicken is evenly coated.
4. Step 4: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the spiced chicken and cook for about 10 minutes, stirring occasionally, until the chicken is lightly browned. Remove the skillet from heat.
5. Step 5: In a separate large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add chopped onion and cook, stirring occasionally, for about 5 minutes, or until the onion becomes soft and translucent.
6. Step 6: Add the remaining spice mixture, minced garlic, lemon juice, and chopped ginger to the saucepan. Stir everything together and cook for another minute, allowing the flavors to combine.
7. Step 7: Stir in the tomato puree and cook the mixture for about 2 minutes, stirring frequently to ensure it doesnt stick to the pan.
8. Step 8: Pour in the half-and-half and yogurt. Reduce the heat to low and simmer the sauce for approximately 10 minutes, stirring frequently until it thickens slightly.
9. Step 9: While the sauce is simmering, blend the cashews in a blender until finely ground.
10. Step 10: Add the simmered sauce to the blender with the ground cashews and blend until smooth.
11. Step 11: Pour the smooth sauce over the cooked chicken in the skillet. Stir to combine and simmer for another 10 to 15 minutes until the sauce thickens to your desired consistency.
12. Step 12: Garnish with freshly chopped cilantro before serving.

Tips

If you have trouble finding tandoori masala, it is a blend of paprika, cumin, coriander, garlic, ginger, and cardamom.

Nutrition Facts (per serving)

• Calories: 552
• Total Fat: 38g (49% DV)
• Saturated Fat: 16g (79% DV)
• Cholesterol: 142mg (47% DV)
• Sodium: 542mg (24% DV)
• Total Carbohydrates: 22g (8% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 7g
• Protein: 33g (66% DV)
• Vitamin C: 20mg (22% DV)
• Calcium: 175mg (13% DV)
• Iron: 5mg (26% DV)
• Potassium: 870mg (19% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Butter Chicken, or Murgh Makhani, is one of the most beloved and iconic dishes in Indian cuisine. Its rich, creamy texture and aromatic spices have made it a favorite among food lovers worldwide. Originating from the Indian subcontinent, particularly from Delhi, this dish has become synonymous with Indian food in many parts of the world.

History and Origin

The origins of Butter Chicken trace back to the 1950s at the famous Moti Mahal restaurant in Delhi, India. It was created by the restaurant's founders, who were trying to make use of leftover tandoori chicken. They simmered the chicken in a tomato-based gravy enriched with butter and cream, creating a dish that was not only flavorful but also incredibly comforting. The innovation was an instant success, and thus, Butter Chicken became a staple of Indian cuisine, especially in Northern India.

Regional Variations

While Butter Chicken has become a popular dish across India and internationally, it has distinct regional variations. In North India, the dish tends to be a bit spicier and has a more robust flavor from the use of tandoori masala. In contrast, other parts of India may adapt the recipe to their local tastes, adjusting the spice levels or substituting ingredients such as coconut cream for dairy products, making it suitable for various dietary preferences. The dish is commonly served with naan or steamed rice, enhancing its flavor profile.

Differences from Similar Dishes

Butter Chicken is often compared to Chicken Tikka Masala, another popular Indian dish. While both feature chicken cooked in a creamy tomato sauce, the key difference lies in the preparation. Chicken Tikka Masala is typically made with chicken that has been marinated and grilled, whereas in Butter Chicken, the chicken is often cooked in a rich butter-based sauce without the initial grilling step. This gives Butter Chicken a smoother and richer texture, which is why it's often considered more indulgent.

Where to Serve Butter Chicken

Butter Chicken is a dish that is served in various settings, from family dinners to festive gatherings. It is particularly popular in Indian restaurants, where it is often featured as a signature dish on the menu. Its mild spice profile and creamy texture make it a crowd-pleaser, especially in Western countries where Indian food is gaining popularity. Additionally, it is a dish that can be made for special occasions or weeknight dinners, often paired with naan, roti, or basmati rice.

Interesting Facts

• Butter Chicken is not only famous in India but is a hit in international food scenes, especially in the UK and the US, where it is often the first Indian dish people try.
• Despite its indulgent flavor, the origins of Butter Chicken were born out of necessity to utilize leftovers, making it a sustainable dish.
• The use of cashews and yogurt in the recipe gives the dish its creamy texture, which sets it apart from other curries in the Indian culinary tradition.
• In some variations of the recipe, you may find the dish sweetened with a hint of sugar to balance out the acidity of the tomatoes.

FAQ about Butter Chicken (Murgh Makhani) Recipe

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