Famous Butter Chicken

Butter Chicken is a dish that many people enjoy for its rich, creamy flavor and tender chicken. Originating in the 1950s at the Moti Mahal restaurant in Delhi, it’s made from leftover tandoori chicken simmered in a spiced tomato sauce. This recipe has grown in popularity worldwide, becoming a comfort food for many. If you want to learn how to make this delicious dish and explore its fascinating history, keep going.

Why You’ll Love This Recipe

When you immerse yourself in making this butter chicken recipe, you’ll quickly discover why it’s a favorite for many. It’s easy to prepare, using simple ingredients like chicken tenderloins, all-purpose flour, and unsalted butter. You won’t need fancy equipment; a skillet is all you need. The quick cooking time means you can enjoy your meal sooner.

The key ingredients work together to create a delicious flavor. Tender chicken, a flavorful crust from the flour, and a rich, spiced sauce come together beautifully. Additionally, this dish features tender chicken cooked in a creamy, spiced tomato sauce that enhances the overall taste experience.

Plus, you can customize the recipe to fit dietary needs or spice preferences. Serve it with basmati rice or mango chutney, and you’ll have a comforting dish perfect for any occasion. It’s a recipe you’ll love making!

History

Butter chicken has a rich history that dates back to the 1950s, highlighting its origins in India.

Created at the Moti Mahal restaurant in Daryaganj, Old Delhi, Kundan Lal Gujral and Kundan Lal Jaggi, both Punjabi refugees, developed this dish. They ingeniously mixed leftover tandoori chicken with a creamy tomato sauce rich in butter, making it a delicious way to use up food. This dish was invented in the 1920s by Kundan Lal Gujral while he was working in a small dhaba in Peshawar.

After the Partition of India in 1947, this dish quickly gained popularity among locals and travelers. Curiously, there’s an ongoing dispute over who deserves credit for its creation.

Recipe

Ingredients:
– 1½ lbs chicken tenderloins or boneless skinless breasts, cut into 1½-inch pieces
– Salt, to taste
– 2 teaspoons garam masala
– ½ cup flour
– 2 tablespoons ghee or unsalted butter
– 1 tablespoon oil
– 1 onion, finely chopped
– 1 tablespoon ginger, minced
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1 cup tomato sauce
– 1 cup heavy cream (or full-fat coconut milk for dairy-free)
– Optional: cayenne pepper, to taste

Cooking Instructions:

Start by seasoning the chicken pieces with salt and garam masala. Toss the chicken in flour until evenly coated. This will help create a nice crust when cooked.
In a large skillet, heat the ghee or butter along with the oil over medium-high heat. Once hot, add the coated chicken pieces and cook until they’re lightly golden and just cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onions and minced ginger. Sauté until the onions are softened and translucent, about 5 minutes.
Add the ground coriander, cumin, and optional cayenne pepper to the onions and ginger. Stir for a minute to toast the spices, enhancing their flavors.
Pour in the tomato sauce and bring it to a gentle simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly.
Lower the heat and stir in the heavy cream (or coconut milk). Mix well and allow the sauce to simmer for an additional 5-10 minutes until it reaches your desired consistency.
Add the cooked chicken back into the sauce, stirring gently to combine. Simmer for another 5 minutes to guarantee the chicken is heated through and infused with the sauce.
Taste the sauce and adjust the seasoning if necessary, adding more salt or spices to your preference.

Extra Tips:

For the best results, marinate the chicken in the spices and a bit of yogurt for a few hours or overnight to enhance the flavor and tenderness. Additionally, fresh ginger and garlic can be made into a paste for added depth in flavor.

Feel free to blend the sauce for a smoother texture if you prefer.

When serving, garnish with fresh cilantro or a dollop of cream for an elegant touch.

Enjoy your butter chicken with warm naan or fluffy basmati rice, and don’t forget to add your favorite sides for a complete meal!

Final Thoughts

As you wrap up your culinary adventure with famous butter chicken, it’s important to reflect on both the dish’s rich history and its significance in global cuisine.

Originating in Peshawar and popularized in Delhi, this dish has become a beloved staple worldwide. Its versatility allows it to be enjoyed in various forms, from traditional naans to innovative tacos and pies. Butter chicken has been known for uniting people from different cultural backgrounds, making it a comfort food for many.

The dish’s global popularity has created economic opportunities and culinary innovations, showcasing its enduring appeal. As you continue exploring global cuisines, remember that butter chicken isn’t just a meal; it’s a celebration of heritage and adaptation that connects us all.

FAQ

What makes butter chicken such a beloved dish around the world? Its origins trace back to the 1940s in Delhi, where chefs created it to avoid wasting unsold tandoori chicken.

They mixed it with tomatoes, cream, and butter, resulting in a rich, creamy curry. You’ll find traditional ingredients like chicken, yogurt, and spices, but don’t hesitate to experiment! Many people adapt it to local tastes, using it in dishes like pizzas or samosas.

When preparing, marinate the chicken and cook it in a tandoor for the best flavor. Typically, butter chicken is served with basmati rice or naan, making it a comforting meal that unites food lovers globally.

Enjoy your culinary adventure with this iconic dish!