Butter Chicken (Murgh Makhani)

The first time I tasted butter chicken was on the hospital bed at Holy Family, Bandra, Mumbai, the day I gave birth to my oldest son in 1993. Our neighbour Raji, a bank employee, cooked this dish for me after work and had it delivered at the hospital through my husband. It was a total surprise, out of this world and utterly butterly delicious. Though I did not have much of an appetite, I enjoyed seeing my mother and husband relish the entire dish. Once I returned home from the hospital, I complimented Raji, simultaneously thanked her and asked her for the recipe which she obliged immediately. I have been preparing butter chicken for 22 years, a dish loved and enjoyed by my oldest son including the family. A much requested recipe from friends after they have tasted my version.
 
A North Indian dish from the region of Punjab prepared with boneless chicken breasts, marinated overnight with a yogurt spice mixture, cooked in a tandoor or oven with the pieces then simmered in a rich, creamy tomato sauce. Eaten with naan or rice, this dish is aromatic, mildly spiced and truly delectable. 
 
It originated in Delhi during the 1950s from a restaurant called Moti Mahal, which was operated by Mr. Kundan Lal. Popular for serving tandoori dishes, the cooks at the restaurant would stew leftover tandoori chicken in butter and tomato sauce, a dish to be known as Butter Chicken or Murgh Makhani. The restaurant was a famous attraction and butter chicken was soon popular globally. 

​Butter Chicken (Murgh Makhani)
(Serves 8)
 
Chicken 
Ingredients:
1 kg chicken breasts (cut into cubes)
1 teaspoon chilli powder
1 teaspoon cumin powder
1 tablespoon coriander powder
1 tablespoon garam masala powder
1/4 teaspoon pepper powder
4 large cloves of garlic (grated)
1/2" piece of ginger (grated)
a pinch of red food colour
1/2 cup yogurt
2 tablespoons olive oil
salt

Method:
Make a marinade with yogurt, oil, salt and rest of the spices. Coat the chicken pieces well with this marinade. Cover bowl and refrigerate overnight.

Preheat oven at 400 F or 200 C while you prepare the sauce. 

Line a baking tray with aluminum foil. Lightly grease or spray foil with oil. Place the marinated chicken pieces in the prepared tray and bake for 8 to 10 minutes. (No need to cook the chicken all the way through. It will cook in the sauce.)

Sauce
Ingredients:
1 onion (chopped)
4 large cloves of garlic (chopped)
1" ginger (cut into strips)
4 green chillies (whole)
1 (28 ounces or 796 ml) can of diced tomatoes 
1 teaspoon chilli powder
1 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon garam masala powder
1/2 cup sour cream
a pinch of sugar
1/4 cup butter
salt

Method:
Heat 1 tablespoon of butter and saute onion till translucent. Add the garlic and cook for few seconds followed by the tomatoes. Cover and let the mixture cook for few minutes.

Puree the cooked mixture in a blender.
 
Heat the remaining butter in a pan and add the above puree along with chilli powder. Stir in ginger strips and whole green chillies. Once the sauce comes to a boil, mix in sour cream and sprinkle kasuri methi by crushing between the palms of your hands. Combine well and simmer on medium heat. Now add the chicken pieces along with the juices, garam masala powder and cook for 5 minutes. Adjust seasoning by adding sugar and salt.
 
Serve butter chicken with naan or rice.
 
Note:

1. No lemon juice is added to the marinade as it disintegrates the boneless chicken pieces. If chicken is tough, then feel free to add some lemon juice. 
2. Prefer adding canned tomatoes that impart thickness, colour and sour cream for a creamy consistency.
3. If using fresh tomatoes, add 6 medium-sized ripe ones, blanch them in hot water, peel off skin and chop.
4. Add 1/2 chicken bouillon cube to enhance flavour of the dish.
5. The use of whole green chillies and ginger strips were indicated in Raji's (my neighbour) recipe. They impart a lovely flavour to the dish.
6. Garlic naan recipe, click here.