Butter chicken, also known as murgh makhani, is a popular Indian dish that originated in the city of Delhi. It is a rich and creamy curry made with chicken, butter, and a blend of aromatic spices.
The origins of butter chicken can be traced back to the 1950s when a chef at the Moti Mahal restaurant in Delhi was looking for a way to use up leftover tandoori chicken. He combined the leftover chicken with a creamy tomato and butter sauce, and the dish was an instant hit.
Butter chicken is typically made by marinating chicken in a mixture of yogurt, ginger, garlic, and spices like cumin, coriander, and garam masala. The marinated chicken is then cooked in a tandoor oven, giving it a smoky, charred flavor.
The sauce for butter chicken is made with a base of onions, garlic, and ginger, which are sautéed until fragrant. Tomatoes, cream, and a generous amount of butter are added, along with a blend of spices like cumin, coriander, and garam masala. The sauce is simmered until thick and creamy, and the cooked chicken is added to the sauce.
Butter chicken is often served with basmati rice, naan bread, or roti. It is a popular dish at Indian restaurants and can also be made at home with the right ingredients and spices.
In addition to its rich, creamy flavor, butter chicken is known for its beautiful, vibrant color. The tomatoes in the sauce give the dish its bright red hue, while the addition of cream adds a rich, silky texture. The final dish is a delicious balance of spicy and sweet, with a hint of tanginess from the yogurt in the marinade.
Butter chicken is not only delicious, but it is also a versatile dish. It can be made with different types of protein, including chicken, lamb, or paneer (Indian cottage cheese). It can also be adjusted to different levels of spiciness, depending on personal preference.
Overall, butter chicken is a delicious and satisfying dish that has become a staple of Indian cuisine. Its rich, creamy flavor, vibrant color, and versatility make it a favorite among both Indian food enthusiasts and those who are new to the cuisine.