Butter Chicken: Learn how to prepare this creamy dish from Indian cuisine

Butter Chicken, known as Murgh Makhani in Hindi, is a popular chicken dish in Indian cuisine. It consists of chicken pieces marinated in yogurt and spices, cooked in a creamy sauce made of tomatoes, butter and cream.

This dish has its roots in Northern India, specifically Delhi. It is believed to have been created in the 1950s at the Moti Mahal restaurant in Delhi by Kundan Lal Gujral, one of the founders of the restaurant. The dish came about as a way to repurpose leftover tandoori chicken by tossing it in a rich tomato and butter sauce.

It is served hot, often in a deep bowl or casserole dish to hold the creamy sauce. It is often accompanied by basmati rice, naan (Indian flatbread) or roti. It can also be garnished with fresh coriander and a splash of cream for an extra touch of flavour and presentation.

Traditionally, it is eaten using fingers or utensils such as a spoon and fork. A piece of naan or roti is usually taken, dipped in the creamy sauce and placed in the mouth. It can also be mixed with rice for a combination of textures and flavours.

How to prepare Butter Chicken at home

Ingredients:

For the Chicken:

• 1 kg chicken (thighs or breasts), cut into pieces
• 1 cup of yogurt
• 2 tablespoons lemon juice
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Salt to taste

For the Sauce:

• 4 tablespoons of butter
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 cup tomato puree
• 1 cup of cream
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Salt to taste
• Fresh cilantro for garnish

1. Marinate the Chicken:
   • In a large bowl, mix together the yogurt, lemon juice, garam masala, turmeric, chili powder and salt.
   • Add the chicken pieces and make sure they are well coated with the marinade.
   • Cover the bowl and marinate in the refrigerator for at least 1 hour (preferably overnight).
2. Cooking the chicken:
   • Preheat the oven to 200°C.
   • Place the marinated chicken pieces on a baking sheet.
   • Bake for 20-25 minutes, or until the chicken is cooked through. Alternatively, you can cook the chicken in a skillet over medium-high heat.
3. Prepare the Sauce:
   • In a large skillet, melt the butter over medium heat.
   • Add the chopped onion and cook until golden.
   • Add the garlic and ginger and cook for another 1-2 minutes.
   • Add the tomato puree, garam masala, cumin, turmeric, chilli powder and salt. Cook on low heat for about 10 minutes.
   • Add the cream and mix well. Cook over low heat for another 5 minutes.
   • Add the cooked chicken pieces to the sauce and cook for about 10 more minutes, allowing the chicken to absorb the flavors of the sauce.
4. Serve:
   • Serve the Butter Chicken hot, garnished with fresh cilantro.
   • Serve with basmati rice, naan or roti.