"I researched and tested several recipes to find the taste, creaminess and slightly sweet and buttery touch of the famous butter chicken found in Indian restaurants and that my son loves! I didn't want a recipe that was too complex or too simplistic, but as authentic as possible, and with tender chicken (at restaurants, my son often finds the chicken too dry and he only eats the sauce with naan bread). This version achieves a nice balance between authenticity, creaminess and ease of execution. We love butter chicken!" -- Marilyn
The Origin of Murgh Makhani
Butter chicken, known as Murgh Makhani, has roots in the Delhi region of India, where ingenious restaurateurs reportedly combined leftover tandoori meat with a creamy, tomatoey sauce. Over the decades, this iconic dish has spread across the world, becoming a culinary icon of Indian cuisine, beloved for its mild, balanced, and comforting flavors.
The flavors that make this dish famous
The success of Murgh Makhani is due to a delicate harmony between the richness of the sauce, the moderate acidity of the tomato, the sweetness of the honey, the roundness of the cream, and the subtle complexity of the spices. This balanced marriage pleases both beginners and lovers of Indian gastronomy, making this dish an ideal gateway to discover the culinary traditions of the subcontinent.
Variants around the world
Although originating in India, butter chicken has inspired countless interpretations. Some restaurants favour a thicker, creamier sauce, while others incorporate an extra hint of spice. In Quebec, the accessibility of products has given rise to simplified versions, using easy-to-find ingredients and a culinary approach more suited to everyday life, without sacrificing authenticity or depth of flavour.
The importance of ingredients and process
The spices selected, the prolonged marinating, the quality of the tomatoes and the respect of the cooking time are all factors that influence the result. The kasoori methi, for example, reveals a characteristic aroma of traditional butter chicken, while the choice of chicken (thighs or breasts) allows to adjust the texture according to the preferences of each one. The use of an immersion blender guarantees a smooth and homogeneous sauce, worthy of the best tables, and the final touch of honey helps to balance the whole, offering a warm and inviting culinary experience.
A timeless dish
Butter chicken embodies a culinary tradition that adapts to times and tastes. This cultural heritage, served with basmati rice and naan, brings with each bite the promise of a timeless taste journey, a link between the past and the present, between street food and the carefully prepared family meal.
Butter Chicken (Murgh Makhani)
| Summary | |
|---|---|
| 🔍 Information | Details |
| ⏱️ Preparation time | 30 minutes (+ marinade) |
| 🍳 Cooking time | 40 minutes |
| ⏲️ Total time | 70 minutes (+ marinade) |
| 🔧 Difficulty level | AVERAGE |
| 🍽️ Portions | 4-6 |
| 🔥 Calories (approximate) | 500 per serving |
| Ingredients |
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Chicken marinade:
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| Instructions |
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| Nutritional Information per Serving | |
|---|---|
| Nutrient | Quantity |
| Calories | 500 kcal |
| Proteins | 35 g |
| Carbohydrates | 20 g |
| Sugars | 6 g |
| Fibers | 3 g |
| Lipids | 30 g |
| Saturated fatty acids | 15 g |
| Sodium | 800 mg |
| Health note |
7/10 Highlights: Good source of protein, rich in healthy fats and balanced flavors. |
Accompaniments and Tips
Rice and Naan Bread
Serve your butter chicken with basmati rice to soak up the creamy sauce. Naan bread, warmed in the oven or toaster, is also ideal for savoring every drop of sauce.
Taste Adjustment
- Sweetness : Add a little more honey if you prefer a sweeter sauce.
- Spices : If you want a spicier dish, add a pinch of hot pepper or use a hotter variety of paprika.
Kasoori Methi (Dried Fenugreek)
Kasoori methi adds a slightly bitter note that is typical of authentic butter chicken. It is optional, but highly recommended. It is increasingly found in the international sections of some grocery stores and in grocery stores specializing in Indian cuisine. If you can't find it, the recipe is still tasty.
Conservation
Butter chicken keeps well in the refrigerator in an airtight container for 2 to 3 days. Reheat gently over low heat or in the microwave, adding a splash of water or a little cream if the sauce has thickened too much.
Prolonged Marinade
The longer you marinate (overnight), the more tender and flavorful the chicken will be. If you're short on time, 3 hours is enough, but overnight will provide a more developed flavor and texture.
Light Variant
For a slightly lighter version, replace half of the cream with evaporated milk or rich yogurt. The result will be a little less creamy, but still tasty.
Chicken Quality
Thighs generally produce juicier, more flavorful meat. If you use breasts, keep an eye on them so they don't dry out. Cubed and cooked just right, they stay tender in the sauce.
Questions & Answers about Butter Chicken
Q: Can I have more sauce to go with the rice and naan?
A: Yes, if you prefer a more generous amount of sauce, simply double the liquid ingredients (tomatoes, cream) and adjust the honey, spices and salt accordingly. The chicken does not need to be doubled in the same proportions if you just want more sauce. This will give you a more "saucy" preparation that is perfect for dipping your naan bread or for fully coating rice.
Q: What type of rice goes best with this dish?
A: Basmati rice is traditionally used, as its texture and subtle aroma perfectly complement the richness of the butter chicken. If you don't have basmati, any long-grain rice will do.
Q: Can I substitute another fat for ghee?
A: Ghee adds a distinctive note, but if you can't find it, use butter and a drizzle of neutral vegetable oil. This combination allows you to cook at higher temperatures while maintaining a buttery flavor.
Q: How do I keep chicken from drying out during final cooking?
A: If using breasts, sear them quickly and finish cooking in the sauce over low heat. Monitor the cooking and remove from the heat as soon as the chicken is cooked through. The thighs, which are fattier, generally remain juicier.
Q: How do I store leftovers and reheat this dish without losing its creaminess?
A: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat over low heat, adding a splash of water or a little cream if the sauce has thickened. Do not bring to a boil, as this will preserve the silky texture.
| 🧐 The Fascinating History of Butter Chicken | |
|---|---|
| Origin: Butter Chicken (Murgh Makhani) was invented by accident in the 1950s at the Moti Mahal restaurant in Delhi, India. The founders, Kundan Lal Gujral and his associates, are said to have cooked leftover tandoori chicken in a creamy tomato-based sauce, creating the now iconic dish. | |
| Controversy: In 2021, a controversy erupted over the ownership of butter chicken. Descendants of Kundan Lal Gujral claimed that their family had the authentic original recipe, while other chefs claimed to have helped popularize the dish through various variations. The row highlighted how the dish has become a cherished part of India's culinary heritage. | |
| Global Impact: Today, Butter Chicken has become one of the most popular Indian dishes in the world, inspiring versions adapted to local tastes in different countries, while remaining true to its unique balance of flavors. | |
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Origin 📅
1950s 🏆
Iconic |
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