Rich & Creamy Indian Butter Chicken
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Welcome to the ultimate guide for making authentic butter chicken. It will take you straight to India’s heart! This homemade Indian curry has won the hearts of many, with 7.9K recipe shares.
Get ready to make a creamy tomato sauce that turns chicken into a special dish. We use 500 grams of boneless chicken, marinated for 12 hours. This ensures every bite is full of flavor and tender.
Forget takeout, this butter chicken will be your new favorite dish. With simple ingredients and a bit of magic, you’ll make a dish that’s both comforting and exciting. This recipe is perfect for both seasoned cooks and kitchen novices.
The dish’s magic comes from its perfect spice balance, creamy sauce, and tender chicken. Every spoonful tells a story of traditional Indian cooking. It brings warmth and excitement to your table. Are you ready to start this delicious journey?
The History and Origins of Butter Chicken
The story of butter chicken is a tasty journey through Indian food history. It starts in the lively streets of Delhi. In the 1950s, chefs Kundan Lal Jaggi and Kundan Lal Gujral turned leftover tandoori chicken into a creamy dish.
Roots of Tandoori Cooking
Tandoori chicken has ancient roots, dating back to 2600-1900 BCE. The tandoor, a clay oven, was key in making this dish. Chefs marinated chicken in yogurt and spices, then cooked it in the tandoor’s heat. This made the meat tender and smoky.
Evolution of a Culinary Icon
The evolution of butter chicken is a story of creativity. It was made by using leftover tandoori chicken in a creamy tomato sauce. This smart move turned waste into a dish loved around the world.
- Originated in Delhi’s Moti Mahal restaurant
- First mentioned in print in 1975
- Developed as a solution for leftover tandoori chicken
Cultural Significance
Butter chicken quickly became a symbol of Indian food. Even India’s first prime minister, Jawaharlal Nehru, loved it. He served it to famous guests like Richard Nixon and Jacqueline Kennedy.
| Key Milestone | Year |
|---|---|
| First Restaurant Established | 1947 |
| First Print Mention | 1975 |
| Global Spread | 1990s-2000s |
Today, butter chicken still charms food fans everywhere. It shows that food creativity has no limits.
Rich & Creamy Indian Butter Chicken Essential Ingredients
Making the perfect butter chicken begins with the right ingredients. The dish’s magic comes from its spices and quality parts. These turn simple chicken into a memorable meal.
Key Ingredients for Marinated Chicken
- 2 ¼ lbs boneless, skinless chicken breast
- 3 tbsp fresh lemon juice
- 1 cup plain yogurt
- 1 tbsp minced garlic
- 2 tbsp minced ginger
Essential Butter Chicken Spices
| Spice | Amount | Purpose |
|---|---|---|
| Garam Masala | 3 tbsp | Sauce flavor base |
| Paprika | 1 tbsp | Color and mild heat |
| Cumin | 1 tsp | Earthy undertone |
| Turmeric | ½ tsp | Vibrant color |
The secret to amazing butter chicken is in the marination. Let the chicken soak in yogurt and spices for 30 minutes or overnight. This makes the meat tender and full of flavor.
Creamy Sauce Components
- ¾ cup heavy cream
- 2 tbsp butter
- 1 ¼ cups diced tomatoes
- ¼ cup vegetable oil
Using these ingredients turns your kitchen into a paradise. Each spice adds to the dish’s rich flavor. This is why butter chicken is loved worldwide.
Master The Perfect Butter Chicken Sauce Technique
Creating a creamy curry sauce starts with toasting spices. Use 2 tablespoons of ghee to bring out their flavors. Add 1½ teaspoons each of coriander and cumin powder, and 1 teaspoon of chili powder for a rich taste.
When cooking butter chicken, sautéing is key. Dice a large yellow onion and mince 3 garlic cloves for a base flavor. Add 1 tablespoon of fresh grated ginger for extra depth. Cook these slowly to get a sweet, complex taste.
Bring your sauce to life with a 14.5-ounce can of crushed tomatoes and about ½ cup of heavy whipping cream. Simmer for 5-10 minutes to let the flavors mix. A secret ingredient, ¼ teaspoon of crushed dried fenugreek leaves, can make it even better. Remember, the sauce gets better with time, so refrigerate it for up to 48 hours.
Finish by adding 2 cups of cream and letting the chicken simmer for 10-15 minutes. This makes every bite tender and full of flavor. Serve it over basmati rice or with warm naan bread for a truly authentic meal.
