Butter Chicken: A Delightful Punjabi Non-Veg Delicacy

When it comes to rich and flavourful Punjabi cuisine, one dish stands out as an absolute favourite: Butter Chicken. This delectable dish has gained immense popularity not just within India but also across the globe. With its succulent pieces of marinated chicken cooked in a creamy tomato-based gravy, Butter Chicken is a culinary masterpiece that will leave you craving for more. In this blog, we'll explore the origins, preparation, and irresistible appeal of this famous Punjabi non-vegetarian delicacy.

Butter Chicken, also known as "Murgh Makhani" in Hindi, has its roots deeply embedded in Punjabi cuisine. Legend has it that the dish was created in the 1950s by a chef named Kundan Lal Gujral in the bustling city of Delhi. Kundan Lal Gujral is believed to have improvised on the traditional Tandoori Chicken by adding a rich tomato gravy and a generous amount of butter to create a creamy, velvety texture. This innovative twist resulted in the birth of Butter Chicken, a dish that has since become a culinary icon.

The Art of Preparation: The preparation of Butter Chicken is a labour of love that involves marinating the chicken in a blend of yoghurt and spices before it is cooked in a tandoor (traditional clay oven). The marinated chicken absorbs the flavours of the spices, resulting in tender, juicy pieces of meat. The tomato-based gravy is prepared by cooking onions, garlic, ginger, and a blend of aromatic spices until they release their flavour. Then, pureed tomatoes are added to create a smooth, tangy base. The dish gets its rich and creamy texture from the addition of butter, cream, and cashew paste. The cooked tandoori chicken is then added to the gravy, allowing it to absorb the flavours while simmering gently. The final result is a dish that combines smoky, charred chicken with a luscious, velvety gravy.

The Irresistible Appeal: What sets Butter Chicken apart from other dishes is its harmonious combination of flavours. The charred and smoky tandoori chicken complements the creamy, tomato-based gravy perfectly, creating a symphony of tastes in every bite. The richness of the butter and cream balances out the tanginess of the tomatoes, creating a mouthwatering blend of savoury and slightly sweet flavours. The dish is typically garnished with fresh coriander leaves and served with butter naan (Indian bread) or fragrant basmati rice, adding to its indulgent appeal.

The fame of Butter Chicken extends far beyond the borders of Punjab and India. It has found its place on menus in Indian restaurants worldwide, captivating the taste buds of people from diverse cultures. The dish's popularity can be attributed to its versatility, as it caters to both meat lovers and those with a preference for milder flavours. Chefs around the world have adapted the recipe, creating their own versions to suit local palates. Butter Chicken has become an ambassador of Indian cuisine, introducing the vibrant flavours of Punjab to global food enthusiasts.

In Conclusion: Butter Chicken, with its rich history, tantalizing aroma, and exquisite taste, holds a special place in Punjabi cuisine and the hearts of food lovers everywhere. Its journey from the streets of Delhi to the menus of fine dining establishments across the world is a testament to its culinary prowess. Whether you savour it at a traditional Punjabi dhaba or indulge in a contemporary rendition at a fusion restaurant, Butter Chicken promises to transport your taste buds on a flavorful adventure that will leave you yearning for more. So, go ahead and treat yourself to this legendary dish—you won't be disappointed

Recipe for butter chicken

Ingredients:

• 500 grams of boneless chicken, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder (adjust according to your spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• Salt to taste
• 3 tablespoons butter
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. In a bowl, combine the yoghurt, lemon juice, ginger paste, garlic paste, turmeric powder, chilli powder, ground cumin, ground coriander, garam masala, and salt. Mix well. Add the chicken pieces and coat them evenly with the marinade. Cover the bowl and let the chicken marinate for at least 1 hour (or overnight in the refrigerator for better flavour).
2. Heat 2 tablespoons of butter in a large pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
3. Add the tomato puree and cook for a few minutes until the raw smell disappears and the oil starts to separate from the mixture.
4. Stir in the tomato paste and cook for an additional 2 minutes.
5. In a separate pan, heat the remaining tablespoon of butter. Add the marinated chicken pieces (reserving the marinade) and cook until they are browned and cooked through.
6. Pour the reserved marinade into the pan with the tomato mixture. Stir well to combine.
7. Reduce the heat to low, cover the pan, and simmer for about 10 minutes, allowing the flavours to meld together.
8. Stir in the heavy cream and kasuri methi. Continue to simmer for another 5 minutes.
9. Taste and adjust the seasoning as needed. If the sauce is too thick, you can add a little water to achieve the desired consistency.
10. Remove from heat and garnish with fresh coriander leaves.

Your butter chicken is now ready to be served! It pairs well with steamed rice, naan bread, or roti. Enjoy your meal.