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Authentic Punjabi Butter Chicken Recipe with Tandoori Flavors

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    ChefPandas
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🍲 About This Dish

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish that originated in the vibrant state of Punjab. This rich and creamy curry has become a beloved staple not only in India but also globally. It is said to have been created by the chefs of the Moti Mahal restaurant in Delhi during the 1950s, using leftover tandoori chicken cooked in a tomato-based gravy enriched with butter and cream. The dish embodies the essence of Punjabi cuisine, known for its robust flavors and hearty ingredients.

🌶️ Ingredients Overview

  • Chicken (Murgh)
  • Butter (Makhan)
  • Cream (Malai)
  • Tomato (Tamatar)
  • Ginger (Adrak)
  • Garlic (Lehsun)
  • Green Chilies (Hari Mirch)
  • Garam Masala
  • Kasuri Methi (Dried Fenugreek Leaves)

✨ What Makes It Special

Butter Chicken showcases regional variations across India, with each region adding its unique twist to the recipe. In Punjab, the dish is typically prepared using tandoori chicken, which is marinated in yogurt and spices before being cooked in a tandoor (clay oven). This imparts a smoky flavor to the dish, enhancing its overall taste profile.

📝 Ingredients

  • 500g boneless chicken, cut into bite-sized pieces
  • 1 cup thick yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil
  • 2 tbsp butter
  • 1 cup tomato puree
  • 1/2 cup fresh cream
  • 1 tsp garam masala
  • 1 tbsp kasuri methi
  • Fresh coriander leaves for garnishing

🥄 Spice Blend (Masala)

To make the spice blend:

  1. Dry roast 1 tbsp coriander seeds, 1 tsp cumin seeds, and 1 inch cinnamon stick.
  2. Grind the roasted spices along with 4-5 green cardamom pods and 4-5 cloves to a fine powder.

👨‍🍳 Preparation Method

  1. Marinate the chicken pieces in yogurt, ginger-garlic paste, red chili powder, turmeric, and salt for at least 2 hours.
  2. Heat mustard oil in a pan and cook the marinated chicken until tender.
  3. In a separate pan, melt butter and add the tomato puree. Cook until the oil separates.
  4. Add the cooked chicken to the tomato gravy and simmer for 10 minutes.
  5. Stir in fresh cream, garam masala, and crushed kasuri methi. Cook for another 5 minutes.
  6. Garnish with fresh coriander leaves before serving.

⏰ Timing Guide

  • Preparation: 20 minutes
  • Marination: 2 hours
  • Cooking: 30 minutes

🍽️ Serving Suggestions

Serve Butter Chicken hot with steamed rice, naan, or roti. Garnish with a dollop of fresh cream and a sprinkle of garam masala. Pair it with a side of cucumber raita and onion salad for a complete meal experience.

💭 Chef's Notes

  • For an authentic smoky flavor, you can grill the marinated chicken in a tandoor or oven before adding it to the gravy.
  • Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
  • Freshly ground spices elevate the dish's flavor profile, so consider making your spice blend for the best results.

📦 Storage

Store any leftover Butter Chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream to retain its creamy texture.

Enjoy the comforting flavors of this iconic Punjabi dish, and savor the blend of spices and creamy goodness that make Butter Chicken a true culinary delight in Indian cuisine.