If there’s one thing that unites desi non-vegetarians, it has to be butter chicken! The quintessential chicken curry has fans across the globe, with even Michelin-starred chefs raving about it, and it seems like we are never getting over it. Also known as Murgh Makhani, this delicacy features tender chicken chunks marinated in a spice mix and served in a creamy tomato gravy.
It is believed that three Indians at the popular restaurant Moti Mahal in Delhi invented the mighty butter chicken, simply out of the need to utilise leftover chicken! They tossed it in the leftover tomato gravy along with butter and cream, and thus invented the now world-famous butter chicken! And this has been ruling the hearts of millions of people worldwide.
The distinct flavour and the beauty of this chicken curry lie in the balance of tangy and sweet in a velvety, thick gravy, which is also pretty accommodating. You can pair it with roti, rice or naan for a wholesome meal! But to be honest, it is tricky to make the perfect butter chicken. Many restaurants either make it too sweet or some make it too tangy; the optimal balance is a tough feat to achieve.
Making butter chicken at home is also quite an experience. Marinating the butter chicken till a perfect time with an optimal quantity of spices, tossing it in a perfectly glazed, buttery-tomato gravy to simmer the chicken well,
Read MoreAdd red chilli powder, lemon juice and salt to the chicken piece. Mix the spices well with the chicken and keep it in the refrigerator for at least an hour.
Add spices such as ginger and garlic pastes, red chilli and garam masala powder, salt and mustard oil to the thick yoghurt.
Apply this mixture to the chicken pieces and keep them in the refrigerator for 3 to 4 hours.
Cook the chicken in a tandoor or clay oven till the chicken is cooked.
Apply butter thoroughly to avoid drying of the chicken. Cook for 2 to 3 minutes.
Heat the butter in a pan. Add green cardamom, peppercorn, cloves, and cinnamon. Add ginger garlic paste and let it cook till the raw smell goes away.
Now, add tomato puree, red chilli powder, and salt. Add half a cup of water to adjust the consistency of the gravy. Let the gravy cook for a while.
Simmer for a few minutes. Add the ugar to balance flavours and then add the kasoori methi. Finally, add the cooked chicken pieces, and simmer for 5 minutes.
Add fresh cream and mix. Spread over the curry as a garnish. Serve hot with naan, paratha or rice.
Not always. The marinated chicken can be baked or grilled in a standard pan. Cook it in the Prestige Glory Handi, generously add butter, and sear for two to three minutes for a more restaurant-like flavour; the thick-gauge stainless steel helps simulate tandoor-like browning.
Perfect balance is required for this dish. If it’s too sweet, add a spoonful of tomato puree or a splash of lemon juice. If it’s too tangy, mellow it with a little more cream or a pinch of sugar.
Graininess is typically caused by adding cream at high heat or undercooked tomato puree. Always add cream on low heat to maintain its smooth and silky texture, and make sure the tomato foundation cooks long enough to get rid of its raw smell.
Indeed! Good flavour can still be obtained by marinating yoghurt, salt, lemon juice, and chilli powder for 20 to 30 minutes. Short marinating is still effective for weeknights, but lengthier marinating promotes softness.
The main reason for this is that they strain the tomato base. You may achieve that incredibly smooth and velvety texture by blending and straining the gravy once before adding the cream.
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