Butter Chicken: A Decadent Classic of Indian Cuisine

Introduction:

Butter Chicken, also known as Murgh Makhani, is a quintessential dish that embodies the rich and flavorful essence of Indian cuisine. Originating in the culinary hub of Delhi, this creamy and aromatic delicacy has captured the hearts and taste buds of food enthusiasts around the world. In this recipe, we'll delve into the history of Butter Chicken, share a traditional recipe, and unveil the hashtags that celebrate its culinary legacy.

History:

Butter Chicken traces its origins to the bustling streets of Delhi, India, where it was created by Kundan Lal Gujral, the founder of the iconic Moti Mahal restaurant, in the 1950s. Legend has it that Gujral sought to repurpose leftover tandoori chicken by simmering it in a rich tomato-based gravy, resulting in the creation of this now-iconic dish. The addition of butter and cream lent a velvety texture and indulgent flavor to the dish, earning it widespread acclaim. Today, Butter Chicken is celebrated as a symbol of Indian culinary excellence, enjoyed in restaurants and homes across the globe.

Recipe: Classic Butter Chicken

Ingredients:

For the Marinade:

500g boneless chicken, cut into bite-sized pieces

1/2 cup yogurt

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

Salt, to taste

For the Gravy:

2 tablespoons butter

1 tablespoon oil

1 onion, finely chopped

2 tomatoes, pureed

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1/4 cup cream

Fresh cilantro leaves, chopped, for garnish

Instructions:

In a bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight.

Heat butter and oil in a pan over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set aside.

In the same pan, add the chopped onion and sauté until golden brown.

Stir in the ginger-garlic paste and cook for another minute.

Add the tomato puree to the pan, along with the red chili powder, turmeric powder, and garam masala. Cook until the oil starts to separate from the masala.

Return the cooked chicken to the pan and mix well with the gravy. Simmer for 10-15 minutes, allowing the flavors to meld together.

Stir in the cream and cook for an additional 2-3 minutes.

Garnish with chopped cilantro leaves before serving.

Hashtags:

#ButterChicken

#IndianCuisine

#DelhiDelight

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#HomemadeGoodness

#CulinaryHeritage

#TasteOfIndia

#FoodieFinds

#ComfortFood

#GaramMasala

#IndulgentEats

#FamilyFavorite

#SavorTheFlavor

#ButterChickenLove