The Indian Butter Chicken.

The Indian Butter Chicken is a beloved dish that has captured the hearts and taste buds of food enthusiasts around the world. This rich and creamy curry is a perfect blend of tender chicken pieces simmered in a luscious tomato-based sauce, infused with aromatic spices and a generous amount of butter. Originating from the vibrant culinary landscape of India, Butter Chicken is a testament to the country's rich heritage and love for flavorful, comforting food.

Whether you're a seasoned cook or a novice in the kitchen, this recipe promises to deliver a restaurant-quality dish that will impress your family and friends. The combination of succulent chicken, creamy sauce, and a hint of spice creates a symphony of flavors that is both indulgent and satisfying.

Get ready to embark on a culinary journey that brings the authentic taste of India right to your dining table.

A world of spices.

Butter Chicken, or Murgh Makhani, is a classic Indian dish that originated in the 1950s in Delhi, India. The dish was created by Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass, the founders of the famous Moti Mahal restaurant.

The story goes that the chefs at Moti Mahal were looking for a way to use leftover tandoori chicken, which tended to dry out. They came up with the idea of simmering the chicken in a rich, buttery tomato sauce, creating a dish that was both flavorful and moist.

The sauce, made with tomatoes, butter, cream, and a blend of spices, became the hallmark of Butter Chicken. The dish quickly gained popularity for its creamy texture and mild, yet aromatic, flavor profile. It became a favorite not only in India but also among international diners, contributing to the global popularity of Indian cuisine.

Butter Chicken's appeal lies in its versatility and comforting taste. It can be enjoyed with naan, rice, or even as a filling for wraps. Today, Butter Chicken is a staple in Indian restaurants worldwide, celebrated for its rich history and delicious, comforting flavors. Its creation marked a significant moment in the evolution of Indian culinary traditions.

The Montreal Texan Tips.

Marinate the Chicken.

Marinating the chicken is crucial for achieving tender and flavorful meat. Let the chicken marinate for at least a few hours, or preferably overnight, to allow the flavors to penetrate deeply. If you cut corners on this step, you’ll lose out on so much flavor. I recommend using a sealable bag to store them overnight, make sure you get all the air out and the chicken well covered.

Use Fresh Ingredients.

For the best taste, use fresh tomatoes, garlic, and ginger for the sauce. Fresh ingredients enhance the flavor and aroma of the dish. Avoid using canned tomatoes or pre-made ginger-garlic paste, as they can alter the taste and texture of the sauce.

Cook the Sauce Slowly.

Take your time to cook the sauce on low heat. This allows the flavors to meld together and develop a rich, creamy texture. After adding the tomatoes and spices, let the sauce simmer until it thickens, and the oil starts to separate. This step is essential for achieving the authentic taste and consistency of butter chicken.

Shopping list & nutritional values.

For the Chicken.

• 34 oz of boneless chicken breasts cut into +/- 1-inch pieces

• ½ cup of plain Greek yogurt

• 1 ½ tbsp minced garlic

• 1 tbsp of minced ginger

• 2 tsp of garam masala

• 1 tsp of turmeric

• 1 tsp of ground cumin

• 1 tsp of red chili powder

• 1 tsp of salt

For the Sauce.

• 2 tbsp of olive oil

• 1 tbs of butter

• 1 tbs of oil

• 1 large onion sliced or chopped

• 1 ½ tbsp of minced garlic

• 1 tbsp of minced ginger

• 1 ½ tsp of ground cumin

• 1 ½ tsp of garam masala

• 1 tsp of ground coriander

• 14 oz of crushed tomatoes

• 1 tsp of red chili powder 

• 2 tsp of salt

• 1 cup of heavy cream

• 1 ½ of tbsp sugar

Prep Time: 15 mins Cook Time: 45 mins Serves: 6 people

What I used: Cast Iron Pan, Blender

How to Make It.

1. Marinate the chicken overnight: Start by mixing plain yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt with your chicken pieces. Make sure the chicken is evenly coated. Let it marinate overnight in the fridge.

2. Start cooking the chicken: The day of serving, heat a large cast iron pan over medium-high heat and add a bit of oil. Cook the marinated chicken in batches, searing it until it's browned on all sides. Once done, set the chicken aside.

3. Prepare the sauce: In the same skillet, melt some butter and sauté onions until they soften. Add garlic, ginger, and the remaining spices (garam masala, cumin, chili powder) and cook until they become fragrant. Stir in crushed tomatoes and bring the mixture to a simmer. The key to a great butter chicken sauce is to let the tomatoes cook off for at least 10-15 minutes until they are almost dry in the pan. If the sauce becomes too thick, you can add a couple of tablespoons of water.

4. Blend and thicken the sauce: Use an immersion blender to blend the sauce until smooth (or transfer it to a blender). Return the sauce to the skillet, add cream, and stir well. Adjust the seasoning with salt and sugar to balance the flavors.

5. Simmer the Chicken: Add the seared chicken back into the sauce and let it simmer until it's cooked through, and the sauce has thickened, allowing the flavors to meld together for about 10 to 15 minutes.

6. Serve: Finally, sprinkle fresh cilantro on top and serve with basmati rice and The Indian Naan Bread.

Be delighted with the smell and taste of Indian spices and enjoy! 🕌🍛

Drop a comment below and Subscribe for more recipes.

Bon Appétit y’all!

—Montréal Texan