Butter Chicken

I was going to make this dish a few days earlier, but plans changed and it got pushed back a couple of days. No problem. I made it for just Larry and I rather than sharing it with Mike and Lauren too. I made butter chicken, or murgh makhani.

Butter chicken is a dish that originated in Delhi, India. It was created at the Moti Mahal Restaurant in the 1950’s, by adding butter and tomatoes (makhan) to the sauce for the chicken. Its sauce is known for its rich, creamy texture. It is similar to chicken tikka masala, which uses a tomato paste. It resulted from a cooking experiment when the leftover marinated chicken was combined with a rich tomato-based gravy (Indians call any kind of sauce gravy), resulting in a heavenly creation. Traditionally this is more of a restaurant dish rather than something people make at home because the chicken is cooked in a tandoor oven, and most people do not have a tandoor oven at home. But when there is a will, there is a way. Today, many people make their own versions in the comfort of their own kitchens, like I did, without a tandoor oven.

Butter Chicken

2-3 lbs chicken – I used breasts, but you can use pieces or a whole chicken too if you prefer.

2 cups plain yogurt

1 TBSP garlic

1 TBSP ginger

1/2-1 tsp red pepper flakes, or to taste

1 tsp chili powder

1-2 tsp paprika

1/4 tsp coriander

1 tsp cumin

1 tsp garam masala

1 tsp turmeric

2 tsp lime juice

salt to taste

Mix everything together and let the chicken marinate for 1-2 hours, or even overnight if you like before cooking it.

Get a large skillet very hot and add oil and/or butter or ghee. Cook the chicken completely, with the sauce.

The Makhani Sauce

1 1/2 lbs tomatoes, roasted

1/2 tsp fenugreek

3 oz butter

1/2 tsp paprika

few drops of vinegar

1/4 tsp garam masala

salt

3-4 TBSP heavy whipping cream.

Combine everything for the Makhani sauce and put it in the food processor, except for the cream. Add to the chicken and sauce, then add the cream and butter and incorporate into the sauce. Continue cooking for an additional 2-3 minutes, stirring constantly, or until everything is fully incorporated into the sauce. I confess, I completely skipped this whole step. I was in a hurry and was feeling rushed, and just overlooked this part. But no worries, the chicken still came out great, and this step wasn’t even missed. 🙂

I served this over over a rice dish with vegetables and red kidney beans or Pulao, with some warmed naan bread and potstickers, and a cool, crisp chardonnay on the side (one of our own chardonnays that we made too). I was going to make some samosas, but Larry was hungry and wanted potstickers instead. No problem. I am definitely flexible when it comes to the kitchen.

This dish was a delicious way to help warm things up, especially since it was frigid outside.

Have a great day and make everyday great. Stay safe, stay well, and stay warm. ‘Til next time.