Creamy and Spicy Butter Chicken Delight
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The Ultimate Comfort Food: Butter Chicken
Indian butter chicken, also known as murgh makhani, is a popular dish that originates from North India.
It is a creamy and fragrant curry made with boneless chicken, simmered in a rich tomato-based sauce, and seasoned with a blend of aromatic Indian spices.
The dish has gained immense popularity around the world and has become a staple on many restaurant menus.
The origins of butter chicken can be traced back to the 1950s, when it was invented in the kitchens of Moti Mahal, a popular restaurant in Delhi.
The dish was created by the owner, Kundan Lal Gujral, who wanted to repurpose the leftover tandoori chicken by simmering it in a tomato-based gravy.
He then added butter and cream to the dish, which gave it its characteristic richness and creaminess.
Today, butter chicken is enjoyed by people of all ages and is a beloved dish in Indian cuisine.
It is often served with naan bread or steamed rice and is a go-to dish for many when they are craving something comforting and flavorful.
The dish has even been adapted to suit different dietary preferences, with vegetarian and vegan versions available.
Despite its popularity, making authentic butter chicken can be a complex process, requiring a variety of spices and cooking techniques.
However, with the right ingredients and some patience, it is possible to recreate this classic dish at home and experience the true flavors of India.
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup heavy cream
- Fresh cilantro, chopped, for garnish
- In a large bowl, mix together the yogurt, lemon juice, garam masala, turmeric, cumin, coriander, cayenne pepper, and salt. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes (or up to 24 hours).
- In a large skillet or saucepan, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for another minute, stirring constantly.
- Add the marinated chicken and cook until browned on all sides, about 5 minutes.
- Add the diced tomatoes and their juices to the pan, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to low and simmer, covered, for about 15-20 minutes, stirring occasionally.
- Remove the pan from the heat and let cool slightly. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
- Return the pan to the stove over low heat. Stir in the heavy cream and cook until heated through.
- Serve the butter chicken hot, garnished with fresh cilantro.
Enjoy your homemade Indian butter chicken!
Enjoy this easy video tutorial about Butter Chicken
Source: Get Curried
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