Authentic Delhi-Style Butter Chicken Recipe: A Culinary Delight

Introduction

Butter Chicken, known locally as Murgh Makhani, is a quintessential dish that epitomizes Delhi’s rich culinary heritage. Originating from the heart of the capital, this creamy and flavorful curry has captured the palates of food enthusiasts worldwide. In this blog post, we’ll delve into the origins of Butter Chicken and provide a comprehensive recipe to recreate this Delhi classic in your kitchen.

History of Butter Chicken

The inception of Butter Chicken dates back to the 1950s at the renowned Moti Mahal restaurant in Delhi’s Daryaganj area. The chefs ingeniously combined leftover tandoori chicken with a rich tomato-based gravy, butter, and cream, resulting in a dish that has since become iconic in Indian cuisine.

Ingredients

For the Marinade:

1 kg chicken thighs or breasts, boneless and skinless

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons ginger-garlic paste

1 teaspoon red chili powder (adjust to taste)

1 teaspoon turmeric powder

1 teaspoon garam masala

Salt to taste

For the Gravy:

3 tablespoons butter

2 tablespoons oil

1 large onion, finely chopped

2 cups tomato puree

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder

1 teaspoon garam masala

1 teaspoon kasuri methi (dried fenugreek leaves)

1/2 cup fresh cream

Salt to taste

Fresh coriander leaves for garnish

Instructions

1. Marinate the Chicken:

In a bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well.

Add the chicken pieces, ensuring they are well-coated with the marinade.

Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

2. Cook the Chicken:

Preheat your oven to 200°C (392°F).

Place the marinated chicken on a baking tray and bake for 20-25 minutes until cooked through and slightly charred. Alternatively, grill the chicken on a stovetop grill pan.

3. Prepare the Gravy:

Add chopped onions and sauté until golden brown.

Stir in ginger-garlic paste and cook until the raw aroma dissipates.

Pour in tomato puree and cook until the oil separates from the mixture.

Add red chili powder, garam masala, and salt. Mix well.

4. Combine Chicken and Gravy:

Add the cooked chicken pieces to the gravy.

Crush kasuri methi between your palms and sprinkle over the curry.

Pour in fresh cream and stir to combine.

Let the curry simmer for 10 minutes, allowing the flavors to meld.

5. Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed basmati rice.

Conclusion

Butter Chicken is more than just a dish; it’s a testament to Delhi’s rich culinary tapestry. By following this authentic recipe, you can bring a piece of Delhi’s gastronomic heritage into your home. Whether you’re a seasoned cook or a novice, this recipe promises a delightful experience that’s sure to impress. Happy cooking!

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