Butter chicken masala, also known as murgh makhani, is a popular Indian dish that originated in the city of Delhi. It is a rich, creamy, and flavorful tomato-based curry made with marinated chicken cooked in a tandoor or oven and served with a side of basmati rice or naan bread. In this article, we will guide you through the process of cooking butter chicken masala, including the ingredients, preparation, and cooking techniques.
Understanding the Origins of Butter Chicken Masala
Butter chicken masala has a rich history that dates back to the 1950s in Delhi, India. The dish was created by Kundan Lal Gujral, a restaurateur who owned a restaurant called Moti Mahal in Delhi. Gujral experimented with different ingredients and cooking techniques to create a unique dish that would appeal to the local palate. He marinated chicken in yogurt and spices, cooked it in a tandoor, and served it with a creamy tomato sauce. The dish quickly gained popularity, and today, it is one of the most beloved Indian dishes around the world.
Ingredients and Preparation
To cook butter chicken masala, you will need the following ingredients:
- 1 1/2 pounds boneless, skinless chicken breast or thighs
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ghee or vegetable oil
- 2 teaspoons garam masala powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 tablespoon butter
- 2 tablespoons tomato puree
- 1 tablespoon heavy cream
- Fresh cilantro, for garnish
Marinating the Chicken
To marinate the chicken, combine the yogurt, lemon juice, ghee or oil, garam masala powder, cumin powder, coriander powder, cayenne pepper (if using), salt, and black pepper in a large bowl. Mix well to combine. Add the chicken to the marinade and mix until the chicken is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Preparing the Sauce
To prepare the sauce, heat 2 tablespoons of butter in a large saucepan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized. This will take about 8-10 minutes. Add the minced garlic and cook for 1 minute, stirring constantly.
Adding the Spices and Tomatoes
Add the cumin powder, coriander powder, and garam masala powder to the saucepan and cook for 1 minute, stirring constantly. Add the diced tomatoes and cook, stirring occasionally, until they are soft and the sauce has thickened. This will take about 10-15 minutes.
Adding the Tomato Puree and Heavy Cream
Add the tomato puree and heavy cream to the saucepan and stir to combine. Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened to your liking. This will take about 5-10 minutes.
Cooking the Chicken
To cook the chicken, preheat your oven to 400°F (200°C). Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. Bake the chicken in the preheated oven for 15-20 minutes, or until it is cooked through.
Finishing the Dish
To finish the dish, add the cooked chicken to the saucepan with the sauce and stir to combine. Simmer the sauce over low heat for 5-10 minutes, or until the chicken is well coated with the sauce. Stir in the chopped cilantro and serve the butter chicken masala over basmati rice or with naan bread.
Tips and Variations
Here are some tips and variations to help you make the best butter chicken masala:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Use fresh and high-quality spices, herbs, and other ingredients to get the best flavor.
- Adjust the spice level: If you prefer a milder dish, reduce the amount of cayenne pepper or omit it altogether. If you prefer a spicier dish, add more cayenne pepper or use hot sauce to taste.
- Add other ingredients: You can add other ingredients to the sauce to give it more flavor. Some options include diced bell peppers, sliced mushrooms, or chopped nuts.
- Use different types of protein: You can use different types of protein instead of chicken, such as shrimp, beef, or lamb. Adjust the cooking time and method accordingly.
Serving Suggestions
Butter chicken masala is a versatile dish that can be served with a variety of sides. Here are some serving suggestions:
- Basmati rice: This is a classic combination that pairs well with the rich and creamy sauce.
- Naan bread: Naan bread is a type of Indian flatbread that is perfect for sopping up the sauce.
- Raita: A raita is a yogurt-based side dish that helps to cool down the spiciness of the dish.
- Salad: A simple green salad or a more substantial grain salad can provide a refreshing contrast to the rich sauce.
Conclusion
Butter chicken masala is a delicious and flavorful Indian dish that is sure to become a favorite in your household. With its rich and creamy sauce, tender chicken, and flavorful spices, it is a dish that is hard to resist. By following the recipe and tips outlined in this article, you can create a authentic and delicious butter chicken masala that will impress your family and friends.
What is Butter Chicken Masala and where did it originate?
Butter Chicken Masala is a popular Indian dish that originated in the city of Delhi, specifically in the city’s famous Moti Mahal restaurant in the 1950s. The dish was created by Kundan Lal Gujral, a renowned Indian chef and restaurateur, who experimented with different spices and ingredients to create a unique and flavorful recipe.
The dish quickly gained popularity across India and eventually around the world, becoming one of the most beloved and iconic Indian dishes. The name “Butter Chicken Masala” refers to the rich and creamy tomato-based sauce, flavored with a blend of spices, butter, and heavy cream, which is served with marinated chicken cooked in a tandoor or oven.
What are the essential ingredients required to make Butter Chicken Masala?
The essential ingredients required to make Butter Chicken Masala include boneless chicken breast or thighs, plain yogurt, lemon juice, garam masala, cumin powder, coriander powder, cayenne pepper, salt, and black pepper. For the sauce, you will need butter, onions, garlic, ginger, tomatoes, tomato puree, heavy cream, and a blend of spices, including cumin, coriander, garam masala, and cayenne pepper.
Additionally, you will need fresh cilantro, green chilies, and kasoori methi (dried fenugreek leaves) for garnish and added flavor. You can also customize the recipe to suit your taste preferences by adding or substituting different spices and ingredients.
How do I marinate the chicken for Butter Chicken Masala?
To marinate the chicken for Butter Chicken Masala, you will need to mix together plain yogurt, lemon juice, garam masala, cumin powder, coriander powder, cayenne pepper, salt, and black pepper in a bowl. Add the chicken breast or thighs to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
It’s essential to marinate the chicken for a sufficient amount of time to allow the flavors to penetrate the meat and tenderize it. You can also marinate the chicken overnight in the refrigerator for more intense flavor.
Can I make Butter Chicken Masala without a tandoor or oven?
Yes, you can make Butter Chicken Masala without a tandoor or oven. While traditional recipes call for cooking the chicken in a tandoor or oven, you can also cook it on the stovetop or in a slow cooker. To cook the chicken on the stovetop, heat a skillet or wok over medium-high heat and cook the marinated chicken until it’s browned and cooked through.
Alternatively, you can cook the chicken in a slow cooker by adding the marinated chicken to the slow cooker and cooking it on low for 2-3 hours. This method is ideal for busy people who want to come home to a ready-to-eat meal.
How do I make the sauce for Butter Chicken Masala?
To make the sauce for Butter Chicken Masala, heat butter in a skillet or wok over medium heat. Add onions, garlic, and ginger and sauté until the onions are translucent. Add the tomatoes, tomato puree, heavy cream, and a blend of spices, including cumin, coriander, garam masala, and cayenne pepper. Stir well to combine and bring the sauce to a simmer.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together. You can also add a little water or heavy cream to adjust the consistency of the sauce to your liking.
Can I make Butter Chicken Masala ahead of time?
Yes, you can make Butter Chicken Masala ahead of time. In fact, the sauce can be made up to a day in advance and refrigerated or frozen for later use. Simply reheat the sauce over low heat before serving. You can also marinate the chicken ahead of time and store it in the refrigerator for up to a day.
However, it’s best to cook the chicken just before serving to ensure it’s tender and juicy. You can also assemble the dish just before serving by adding the cooked chicken to the sauce and simmering it for a few minutes to coat the chicken in the sauce.
How do I serve Butter Chicken Masala?
Butter Chicken Masala is typically served with basmati rice or naan bread. You can also serve it with roti or other types of Indian flatbread. To serve, place a portion of the chicken and sauce on a plate or in a bowl and garnish with fresh cilantro, green chilies, and kasoori methi.
You can also serve Butter Chicken Masala with a side of raita (a yogurt and cucumber sauce) or a salad to balance out the richness of the dish. Additionally, you can serve it with other Indian dishes, such as saag paneer or palak paneer, for a well-rounded and satisfying meal.