Buttered chicken, also known as murgh makhani, is a popular Indian dish that has gained worldwide recognition for its rich, creamy, and flavorful taste. In the Philippines, this dish has been adapted to suit the local palate, and it’s now known as buttered chicken panlasang Pinoy. In this article, we’ll explore the history of buttered chicken, its evolution in the Philippines, and provide a step-by-step guide on how to cook the perfect buttered chicken panlasang Pinoy.
A Brief History of Buttered Chicken
Buttered chicken originated in the city of Delhi, India, in the 1950s. It’s believed to have been created by Kundan Lal Gujral, a restaurateur who owned a popular restaurant called Moti Mahal. Gujral experimented with different recipes and eventually came up with a dish that consisted of marinated chicken cooked in a rich, creamy tomato sauce with a generous amount of butter. The dish quickly gained popularity, and it soon became a staple in Indian cuisine.
Evolution of Buttered Chicken in the Philippines
Buttered chicken was introduced to the Philippines by Indian immigrants who came to the country in the early 20th century. The dish quickly gained popularity, and it was adapted to suit the local palate. Filipino chefs added their own twist to the recipe, using local ingredients such as patis (fish sauce) and calamansi (Philippine lime) to give it a unique flavor. Today, buttered chicken panlasang Pinoy is a popular dish in the Philippines, and it’s often served in restaurants and households throughout the country.
Ingredients and Equipment Needed
Before we start cooking, let’s take a look at the ingredients and equipment needed to make the perfect buttered chicken panlasang Pinoy.
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ghee or vegetable oil
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (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 tomato paste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons patis (fish sauce)
- 1 tablespoon calamansi juice
- Fresh cilantro, chopped (optional)
Equipment:
- Large bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
- Large skillet or wok
- Wooden spoon or spatula
- Blender or food processor (optional)
Step-by-Step Guide to Cooking Buttered Chicken Panlasang Pinoy
Now that we have our ingredients and equipment ready, let’s start cooking!
Step 1: Marinate the Chicken
In a large bowl, whisk together the yogurt, lemon juice, ghee or oil, garam masala, cumin, smoked paprika (if using), salt, and black pepper. Add the chicken pieces and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
Step 2: Cook the Onions and Garlic
Heat 1 tablespoon of ghee or oil in a large skillet or wok over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re lightly browned and caramelized. This should take about 8-10 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Step 3: Cook the Tomatoes
Add the diced tomatoes to the skillet or wok and cook, stirring occasionally, until they’re soft and mushy. This should take about 5-7 minutes. Add the tomato paste and cook for another minute, stirring constantly.
Step 4: Add the Chicken and Spices
Remove the chicken from the marinade, allowing any excess to drip off. Add the chicken to the skillet or wok and cook, stirring occasionally, until it’s browned on all sides and cooked through. This should take about 6-8 minutes. Add the garam masala, cumin, and smoked paprika (if using) and cook for another minute, stirring constantly.
Step 5: Make the Sauce
In a small bowl, whisk together the flour and butter until smooth. Add the chicken broth and heavy cream, whisking until smooth. Pour the sauce into the skillet or wok and bring to a simmer. Cook, stirring constantly, until the sauce thickens and coats the chicken. This should take about 5-7 minutes.
Step 6: Add the Patis and Calamansi Juice
Stir in the patis and calamansi juice. Cook for another minute, stirring constantly.
Step 7: Serve and Enjoy!
Serve the buttered chicken panlasang Pinoy hot, garnished with chopped cilantro (if using). You can serve it with steamed rice or roti.
Tips and Variations
Here are some tips and variations to help you make the perfect buttered chicken panlasang Pinoy:
- Use high-quality ingredients: The quality of your ingredients will affect the flavor and texture of your dish. Use fresh and high-quality ingredients to ensure the best results.
- Adjust the spice level: If you prefer a milder dish, reduce the amount of garam masala and cumin. If you prefer a spicier dish, add more garam masala and cumin.
- Add other ingredients: You can add other ingredients such as bell peppers, carrots, and potatoes to make the dish more substantial.
- Use different types of protein: You can use different types of protein such as beef, pork, or shrimp to make the dish more varied.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking buttered chicken panlasang Pinoy:
- Overcooking the chicken: Overcooking the chicken can make it dry and tough. Cook the chicken until it’s browned on all sides and cooked through.
- Not caramelizing the onions: Caramelizing the onions is essential to bring out the flavor of the dish. Cook the onions until they’re lightly browned and caramelized.
- Not whisking the sauce: Whisking the sauce is essential to prevent lumps from forming. Whisk the sauce until it’s smooth and creamy.
Conclusion
Cooking the perfect buttered chicken panlasang Pinoy requires patience, skill, and attention to detail. By following the steps outlined in this article, you can create a dish that’s rich, creamy, and flavorful. Remember to use high-quality ingredients, adjust the spice level to your taste, and avoid common mistakes such as overcooking the chicken and not caramelizing the onions. With practice and patience, you can master the art of cooking buttered chicken panlasang Pinoy and impress your family and friends with your culinary skills.
What is Buttered Chicken Panlasang Pinoy?
Buttered Chicken Panlasang Pinoy is a popular Filipino dish that combines the rich flavors of butter, garlic, and spices with the tender taste of chicken. This dish is a variation of the Indian butter chicken recipe, adapted to suit the Filipino palate. It is a staple in many Filipino restaurants and households, and its creamy and savory flavors have made it a favorite among locals and tourists alike.
The dish is typically made with marinated chicken cooked in a mixture of butter, garlic, ginger, and spices, resulting in a rich and creamy sauce. It is often served with steamed rice or roti, and garnished with fresh cilantro or scallions. The combination of flavors and textures in Buttered Chicken Panlasang Pinoy makes it a truly satisfying and delicious meal.
What are the ingredients needed for Buttered Chicken Panlasang Pinoy?
The ingredients needed for Buttered Chicken Panlasang Pinoy include boneless chicken breast or thighs, butter, garlic, ginger, onions, tomatoes, tomato sauce, heavy cream, salt, black pepper, and a variety of spices such as cumin, coriander, and paprika. You will also need cooking oil, vinegar, and sugar to marinate the chicken. Additionally, you can add other ingredients such as bell peppers, potatoes, or carrots to make the dish more substantial.
It’s worth noting that the quality of the ingredients can affect the flavor and texture of the dish. Using fresh and high-quality ingredients, such as real butter and fresh spices, can make a big difference in the overall taste and aroma of the dish. You can also adjust the amount of spices and seasonings to suit your personal taste preferences.
How do I marinate the chicken for Buttered Chicken Panlasang Pinoy?
To marinate the chicken for Buttered Chicken Panlasang Pinoy, you will need to mix together a combination of ingredients such as vinegar, sugar, salt, black pepper, and spices. You can also add other ingredients such as garlic, ginger, and onions to the marinade for added flavor. Place the chicken in a large bowl or ziplock bag, and pour the marinade over it. Make sure the chicken is coated evenly with the marinade, and refrigerate for at least 30 minutes or overnight.
It’s essential to marinate the chicken for a sufficient amount of time to allow the flavors to penetrate the meat. You can also adjust the amount of time you marinate the chicken depending on your schedule and preferences. If you’re short on time, you can marinate the chicken for at least 30 minutes, but if you have more time, you can marinate it for several hours or overnight.
How do I cook the chicken for Buttered Chicken Panlasang Pinoy?
To cook the chicken for Buttered Chicken Panlasang Pinoy, you will need to heat a large skillet or wok over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Add a small amount of oil to the skillet, and cook the chicken until it is browned and cooked through. You can also add other ingredients such as garlic, ginger, and onions to the skillet for added flavor.
Once the chicken is cooked, you can set it aside and make the sauce. To make the sauce, you will need to melt butter in the skillet, then add a mixture of heavy cream, tomato sauce, and spices. Bring the sauce to a simmer, and cook until it thickens and coats the back of a spoon. You can then add the cooked chicken back to the skillet, and toss it in the sauce until it is fully coated.
What is the secret to making a rich and creamy sauce for Buttered Chicken Panlasang Pinoy?
The secret to making a rich and creamy sauce for Buttered Chicken Panlasang Pinoy is to use a combination of heavy cream and butter. The heavy cream adds a rich and creamy texture to the sauce, while the butter adds a deep and nutty flavor. You can also add other ingredients such as tomato sauce, spices, and herbs to the sauce for added flavor.
It’s also essential to cook the sauce slowly over low heat, stirring constantly, to prevent it from burning or separating. You can also add a small amount of cornstarch or flour to the sauce to thicken it, but be careful not to add too much, as it can make the sauce too thick and starchy.
Can I make Buttered Chicken Panlasang Pinoy ahead of time?
Yes, you can make Buttered Chicken Panlasang Pinoy ahead of time. You can marinate the chicken and cook it a day in advance, then refrigerate or freeze it until you’re ready to serve. You can also make the sauce ahead of time and refrigerate or freeze it until you’re ready to use it.
To reheat the dish, simply thaw it overnight in the refrigerator, then reheat it in the skillet or oven until it’s hot and bubbly. You can also add a small amount of water or cream to the sauce if it becomes too thick during refrigeration or freezing.
How do I serve Buttered Chicken Panlasang Pinoy?
Buttered Chicken Panlasang Pinoy is typically served with steamed rice or roti. You can also serve it with other side dishes such as steamed vegetables, salad, or naan bread. To serve, simply place the chicken on a plate, spoon some of the sauce over the top, and garnish with fresh cilantro or scallions.
You can also serve Buttered Chicken Panlasang Pinoy at parties or special occasions. Simply multiply the ingredients to feed a crowd, and serve it with a variety of side dishes and beverages. The dish is sure to be a hit with your guests, and its rich and creamy flavors will leave everyone wanting more.