Butter chicken, also known as murgh makhani, is a popular Indian dish that has gained worldwide recognition for its rich, creamy, and flavorful taste. This iconic dish originated in the city of Delhi in the 1950s and has since become a staple in Indian cuisine. The traditional recipe involves marinating chicken in spices and yogurt, grilling it, and then simmering it in a rich tomato-based sauce with a generous amount of butter. In this article, we will explore the art of slow cooking butter chicken, a method that enhances the flavors and tenderizes the chicken to perfection.
Understanding the Basics of Slow Cooking
Slow cooking is a cooking technique that involves cooking food at a low temperature for a prolonged period. This method is ideal for cooking tougher cuts of meat, as it breaks down the connective tissues and makes the meat tender and juicy. Slow cooking also allows for the flavors to meld together, creating a rich and intense taste experience.
Benefits of Slow Cooking Butter Chicken
Slow cooking butter chicken offers several benefits, including:
- Tender and juicy chicken: The low heat and prolonged cooking time break down the connective tissues in the chicken, making it tender and juicy.
- Rich and intense flavors: The slow cooking process allows the flavors to meld together, creating a rich and intense taste experience.
- Easy to prepare: Slow cooking butter chicken is a relatively easy recipe to prepare, as it requires minimal supervision and can be cooked while you attend to other tasks.
Preparing the Ingredients
Before we dive into the slow cooking process, let’s prepare the ingredients. You will need:
- 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
- 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
In a large bowl, whisk together the yogurt, lemon juice, ghee or oil, garam masala, cumin powder, coriander powder, cayenne pepper (if using), salt, and black pepper. Add the chicken and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Slow Cooking the Chicken
Once the chicken is marinated, it’s time to slow cook it. You can use a slow cooker, Instant Pot, or a Dutch oven for this recipe.
Method 1: Slow Cooker
- Remove the chicken from the marinade, allowing any excess to drip off.
- Heat 1 tablespoon of oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized.
- Add the cooked onions, garlic, diced tomatoes, butter, tomato puree, and heavy cream to the slow cooker.
- Add the chicken to the slow cooker and stir to coat with the sauce.
- Cook on low for 6-8 hours or high for 3-4 hours.
Method 2: Instant Pot
- Remove the chicken from the marinade, allowing any excess to drip off.
- Heat 1 tablespoon of oil in the Instant Pot using the “saute” function. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized.
- Add the cooked onions, garlic, diced tomatoes, butter, tomato puree, and heavy cream to the Instant Pot.
- Add the chicken to the Instant Pot and stir to coat with the sauce.
- Close the lid and set the valve to “sealing”. Cook on high pressure for 20-25 minutes.
Method 3: Dutch Oven
- Remove the chicken from the marinade, allowing any excess to drip off.
- Heat 1 tablespoon of oil in the Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized.
- Add the cooked onions, garlic, diced tomatoes, butter, tomato puree, and heavy cream to the Dutch oven.
- Add the chicken to the Dutch oven and stir to coat with the sauce.
- Cover the Dutch oven with a lid and transfer it to the oven. Cook at 300°F (150°C) for 2-3 hours.
Finishing Touches
Once the chicken is cooked, remove it from the slow cooker, Instant Pot, or Dutch oven. Stir in some chopped cilantro and adjust the seasoning as needed.
Serving Suggestions
Butter chicken is best served with basmati rice, naan bread, or roti. You can also serve it with some roasted vegetables or a side salad.
Tips and Variations
- Use bone-in chicken: Bone-in chicken can be used for this recipe, but it may require a longer cooking time.
- Add some heat: If you like spicy food, you can add some red pepper flakes or sliced jalapenos to the sauce.
- Use different spices: You can experiment with different spices, such as cumin seeds, coriander seeds, or fennel seeds, to give the dish a unique flavor.
- Add some acidity: A squeeze of fresh lemon juice can add brightness to the dish.
Common Mistakes to Avoid
- Overcooking the chicken: Chicken can become dry and tough if it’s overcooked. Make sure to check the chicken regularly and adjust the cooking time as needed.
- Not browning the onions: Browning the onions is essential for developing the flavor of the dish. Make sure to cook the onions until they are lightly browned and caramelized.
- Not using enough sauce: The sauce is an essential component of butter chicken. Make sure to use enough sauce to coat the chicken and onions.
Conclusion
Slow cooking butter chicken is a simple and rewarding process that requires minimal supervision and effort. By following the steps outlined in this article, you can create a rich and flavorful dish that’s sure to impress your family and friends. Remember to experiment with different spices and ingredients to make the dish your own, and don’t be afraid to try new variations. Happy cooking!
What is the ideal cut of chicken for making butter chicken?
The ideal cut of chicken for making butter chicken is boneless, skinless chicken breast or thighs. You can use either one or a combination of both, depending on your personal preference. Chicken breast is leaner and will yield a slightly firmer texture, while chicken thighs are juicier and more tender.
When using chicken breast, make sure to cut it into bite-sized pieces so that it cooks evenly. If using chicken thighs, you can cut them into smaller pieces or leave them whole, depending on your desired presentation. Regardless of the cut, make sure to marinate the chicken in a mixture of spices and yogurt to add flavor and tenderize it.
How do I marinate the chicken for butter chicken?
To marinate the chicken for butter chicken, you will need a mixture of spices, yogurt, and lemon juice. In a bowl, combine plain yogurt, lemon juice, garam masala, cumin powder, coriander powder, cayenne pepper (optional), and salt. Mix well to combine, then add the chicken pieces and mix until they are fully coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. The longer you marinate the chicken, the more flavorful it will be. You can also marinate it overnight in the refrigerator for even better results. Before cooking, remove the chicken from the marinade and let it sit at room temperature for 10-15 minutes to allow it to cook evenly.
What is the role of butter in butter chicken?
Butter plays a crucial role in butter chicken, as it adds richness, flavor, and creaminess to the dish. It is used to cook the onions, ginger, and garlic, which forms the base of the sauce. The butter also helps to balance the acidity from the tomatoes and the spiciness from the cayenne pepper.
In addition to its flavor, butter also helps to thicken the sauce and give it a smooth, velvety texture. When making butter chicken, it’s essential to use high-quality, salted butter for the best flavor. You can also add a small amount of ghee (clarified butter) to the sauce for added richness and depth.
How do I make the sauce for butter chicken?
To make the sauce for butter chicken, you will need a mixture of onions, ginger, garlic, tomatoes, and spices. Start by cooking the onions, ginger, and garlic in butter until they are lightly browned and fragrant. Then, add the tomatoes, cumin powder, coriander powder, garam masala, and cayenne pepper (optional) and cook until the sauce thickens.
Next, add heavy cream or half-and-half to the sauce and stir to combine. Bring the sauce to a simmer and cook for 5-7 minutes, or until it thickens to your liking. Season the sauce with salt and adjust the seasoning as needed. You can also add a small amount of sugar to balance the acidity from the tomatoes.
Can I make butter chicken in a slow cooker?
Yes, you can make butter chicken in a slow cooker. In fact, slow cooking is an excellent way to make this dish, as it allows the flavors to meld together and the chicken to cook slowly and evenly. To make butter chicken in a slow cooker, brown the onions, ginger, and garlic in butter, then add the chicken, tomatoes, spices, and heavy cream to the slow cooker.
Cook the butter chicken on low for 6-8 hours or on high for 3-4 hours. When the chicken is cooked through and the sauce has thickened, season with salt and adjust the seasoning as needed. You can serve the butter chicken hot, garnished with fresh cilantro and basmati rice or naan bread.
How do I serve butter chicken?
Butter chicken 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 butter chicken on a plate or in a bowl, then garnish with fresh cilantro and a dollop of raita (a yogurt and cucumber sauce).
You can also serve butter chicken with a side of vegetables, such as sautéed spinach or roasted bell peppers. For a more substantial meal, serve the butter chicken with a side of basmati rice and a vegetable biryani or a salad.
Can I make butter chicken ahead of time?
Yes, you can make butter chicken ahead of time. In fact, making it ahead of time allows the flavors to meld together and the sauce to thicken. To make butter chicken ahead of time, cook the chicken and sauce as directed, then let it cool to room temperature.
Refrigerate the butter chicken for up to 2 days or freeze it for up to 2 months. When you’re ready to serve, reheat the butter chicken over low heat, stirring occasionally, until it’s hot and bubbly. You can also reheat it in the microwave or oven, but be careful not to overheat the sauce.