Is Butter Chicken really Indian?! Well yes, apparently. I have read that the recipe for Butter Chicken (originally Murgh Makhani) was first developed in the late forties by the founders of a restaurant in Delhi India, Moti Mahal. Rumor has it that they used leftover chicken tikka roasted on skewers in tandoori ovens by mixing the pieces in a buttery tomato sauce. Good thinking, because this dish (like many greats) is even better the next day.
But it seems it wasn't until the seventies and later, in the UK and in Manhattan, that the term Butter Chicken replaced Murgh Makhani and captured the fancy of western appetites. It's a staple now on many Indian restaurants.
Round, smooth and subtle in flavor, it's very easy to make, and oh so delicious and accessible, especially to those first experiencing Indian cuisine. Try this as your first curry adventure or make it for someone who's first it is.
But it seems it wasn't until the seventies and later, in the UK and in Manhattan, that the term Butter Chicken replaced Murgh Makhani and captured the fancy of western appetites. It's a staple now on many Indian restaurants.
Round, smooth and subtle in flavor, it's very easy to make, and oh so delicious and accessible, especially to those first experiencing Indian cuisine. Try this as your first curry adventure or make it for someone who's first it is.
1-1/2 lb boneless chicken (I prefer thighs but you can use breasts), cut into 1-inch pieces
Masala:
1 tsp powdered fenugreek
1 tsp powdered turmeric
1/2 tsp ground coriander powder
1/2 tsp powdered cumin
1/2 tsp garam masala
1 tsp Kashmiri (mild) red chili powder
dash crushed red pepper flakes to taste
1/2 cup plain yogurt (I used Greek)
1 large sweet yellow onion, sliced
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
2 tsp Panchpuran, Bengali seed mix (see note)
1 14-oz can crushed tomatoes
1 cup half and half or light cream
Mix together the masala ingredients.
In a medium bowl, mix together the masala and the yogurt.
Fold in the chicken and allow to marinate at least an hour, or ideally overnight in the refrigerator. Depending on the yogurt you use, if the mixture is excessively thick, thin slightly with a dash of water.
When ready to cook, heat a dash of ghee or butter in a grill pan or skillet. Gently brown the first side of the chicken pieces in at least two batches for about 3 minutes.
Tend carefully to brown well, but not burn the yogurt-based marinade. Flip and brown the other side as well. Don’t worry if the chicken is not fully cooked - it will finish in the sauce.
Set the chicken aside.
Meanwhile, sauté the onions in a sturdy pot or Dutch oven in about 2 tablespoons ghee or butter. Cook for about 8-10 minutes, stirring often. Add the garlic, ginger and Panchpuran and cook another 2-3 minutes.
Mix well and bring to a gentle boil. Cook uncovered for about 10 minutes, stirring often.
Add the chicken and any juices into the sauce and fold to mix well. I also added a few curry leaves (optional).
Simmer covered, for about 10 minutes, stirring a few times.
Serve over rice, garnished with cilantro or parsley leaves, if desired.
Cook’s Note: If you don’t have Panchpuran, you can substitute 1/2 tsp fennel seeds, 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. If you don’t have Kasmiri chili powder (a deep red but mild chili powder), you can substitute 1/2 tsp pimenton - Spanish smoked paprika. If you don’t have the spice powders specified, just substitute the same amount of your favorite curry powder and you will have a great dish.
Ghee is scarified butter used often in Indian cooking. You can substitute butter, which will sizzle more because of it higher water content. You may want to temper it with a dash of canola or olive oil.
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