Butter chicken might be the national dish of London but in India, it is an emotion. The velvety gravy, grilled chicken, and laden with cream is comfort food for 99% North Indians. However much we might love our sushi rolls and Neapolitan pizzas, nothing else suffices when you crave a bowl of butter chicken. And just how satiating it turns out to be with some piping hot naans.
History of butter chicken
Butter chicken or murgh makhani is seemingly the most popular dish of Indian origin. And it wasn’t the Rajputs or Mughals that can claim credit to it. But, the owners of Moti Mahal, Daryaganj, Kundan Lal Jaggi and Kundan Lal Gujral invented this in the 1950’s. Like many great creations, butter chicken was also a mere accident when they mixed tandoori chicken in a creamy tomato gravy, rich in butter. And there have been innumerable alterations, variations and fusion to this classic recipe. I like mine creamy, slightly sweet, and balanced without too much tanginess or chillies.
Marinating the chicken
Like many Indian recipes – the devil lies in slow cooking. Marinades are crucial, especially while cooking with chicken, an inherently bland meat. You will also realise each ingredient that goes into butter chicken has a part to play. They add to the taste and give the gravy its characteristic quality. It is recommended to marinate the chicken for 24 hours to get the flavours to the bone. But an hour would suffice if you are in a rush. Here is what all you would need –
- Curry cut chicken : Butter chicken can be made both using proper curry cut chicken as well as boneless chicken pieces (much like chicken tikka) Since the chicken is cooked separately in a griller or tandoor for the most bit, be sure to not overcook the chicken to retain its juiciness.
- Yogurt : Acts as a tenderizer for the chicken. I use it in most of my chicken recipes, especially curries.
- Mustard oil : Mustard oil also acts as a tenderizer. Because of its strong flavour, it does the same job in a much quicker time.
- Kasuri methi : Unique to butter chicken, the dried methi leaves add a nutty, savoury touch with beautiful aromats on the nose.
For the curry
The gravy of butter chicken is quite simple. We, as Indians are tempted to start off all our cooking by sauteeing ginger and garlic. Well, don’t do that – that just results in burnt and unnecessary strong flavours. The gravy is quite simple – butter, cream, lots of tomatoes, and aromatic spices. No, we do not add onions. But, in case you want to make it richer, you can soak some cashews and grind with the masala.
What all do you need for the curry –
- Tomatoes – The gravy is predominantly tomatoes. Choose plump, ripe tomatoes and preferably not too tart else the gravy becomes a challenge to balace.
- Ghee and butter – It is important not to burn the butter while you sautee the whole spices and tomatoes. Cook the butter in ghee first.
- Cream – You can either for fresh cream, 0 fat or cashew cream.
- Whole spices – The gravy is ever so aromatic, and whole spices play a huge part in this.
It is also important to grind the gravy into a smooth and velvety texture. It might take you some time, but it is worth it. Paired with Garlic naan, it is simply divine.
Try some other favourites –
Malai Kofta
Kali mirch paneer
Butter chicken
Ingredients
For the marinade
- 500 g Chicken
- ½ cup Yogurt
- 1 tsp Kashmiri chilli powder
- ½ tsp Garam masala powder
- 1 tsp Salt
- 1 tsp Kasuri methi
- 2 tbsp Mustard oil
- 2 tsp Ginger garlic paste
- 1 tbsp Lemon juice
For the curry
- 2 tbsp Ghee
- 4 tbsp Butter divided into 2
- 3 inches Cinnamon stick
- 7 nos Green cardamom
- 10 nos Cloves
- 4 nos Tomatoes large
- 3 tbsp Ginger garlic paste divided
- 1½ tbsp Honey
- 2 tsp Kasuri methi crushed + more to garnish
- 1 no Green chilli slit
- ½ cup Cream + more to garnish
- Coriander leaves to garnish
Instructions
Prep the chicken
- Let’s start by marinating the chicken. Wash the curry cut thoroughly and tip it into a bowl. Add the yogurt, chilli powder, kasturi methi, mustard oil, salt, garam masala powder, ginger-garlic paste, and lemon juice. Mix well. Cover and marinate for an hour. Ideally, it would be best to let the chicken marinate overnight for the flavours to seep in. The idea of slow cooking is of paramount importance here. Plan ahead and try to marinate the chicken overnight.
Cooking the chicken
- Meanwhile, add the marinated chicken to a baking tray and grill the chicken so that it is about 80% done. Cook in a preheated oven at 180 degrees Celcius for 30 minutes.
For the butter chicken gravy
- Add ghee to a pan, and melt 2 tbsp butter in it so the butter doesn’t burn. Add cinnamon, cloves, and cardamom, and cook for a minute. Add the chopped tomatoes and cook for 10 minutes on low heat.
- Add 1-1/2 tsp ginger garlic paste and mix well. Continue to cook on low heat for about 30 minutes until the tomatoes are soft and mushy and deep red in colour.
- Remove from heat and let them cool down.
- Grind the tomato masala to a smooth paste when cool.
- Heat the remaining 2 tbsp butter in another pan and add the remaining ginger-garlic paste, cook for a minute. Add in the tomato puree and mix well.
- Cook on low heat for 10 minutes, stirring occasionally. Add kasuri methi and honey and mix well.
- Add the grilled chicken to the curry, along with green chilli and 1 cup of water. Mix well and bring to a boil.
- Pour in the cream and mix well. Cook for another 5-7 minutes on low heat.
- Taste and adjust salt or sweetness as per your preference.
- Dish out and top with freshly chopped coriander, cream and crushed kasuri methi.