"The Savory Delight of Butter Chicken: A Recipe with a Rich History"

Butter Chicken, also known as Murgh Makhani, is a popular Indian dish that has been enjoyed for generations. With its tender chicken pieces simmered in a creamy tomato-based sauce, this dish has become a staple in many Indian restaurants around the world. But its origins are much simpler, and its story is a testament to the ingenuity and resourcefulness of Indian cooks. In this article, we'll explore the history of butter chicken and provide a step-by-step recipe for preparing this savory delight.

The History of Butter Chicken

Butter chicken has its roots in the Punjabi region of India, where it was originally created in the 1950s. According to the legend, a chef at the Moti Mahal restaurant in Delhi was faced with a problem: he had a surplus of leftover tandoori chicken that was too dry to be served as is. In order to make use of the chicken, he came up with the idea of simmering it in a rich, creamy tomato sauce. The dish was an instant hit, and soon became a staple on the menu at Moti Mahal and other restaurants across India.

Over the years, butter chicken has evolved and changed, with different chefs and restaurants putting their own spin on the dish. Some add spices like garam masala, cumin, and coriander, while others use a blend of yogurt and cream to create a thicker, more velvety sauce. But at its core, butter chicken remains a simple, comforting dish that is loved by millions of people around the world.

The Recipe for Butter Chicken

Ingredients:

• 800 g boneless chicken, cut into bite-sized pieces
• 2 cups tomato puree
• 2 cups heavy cream
• 1 cup plain yogurt
• 2 large onions, chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1/2 cup butter
• 2 tablespoons lemon juice
• Fresh coriander, for garnish

Instructions:

Marinate the chicken: In a large bowl, mix together the yogurt, garlic, ginger, garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Add the chicken pieces and mix well, making sure that the chicken is well coated. Cover and refrigerate for at least 30 minutes.

Cook the chicken: In a large pan, heat 1 tablespoon of butter over medium heat. Add the chicken pieces to the pan and cook for about 8-10 minutes, until they are golden brown on all sides. Remove the chicken from the pan and set it aside.

Make the sauce: In the same pan, add another 1 tablespoon of butter and the chopped onions. Cook until the onions are soft and translucent. Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.

Add the cream: Stir in the heavy cream and bring the sauce to a simmer. Cook for another 2-3 minutes, until the sauce is creamy and smooth.

Add the chicken: Return the chicken pieces to the pan and stir to combine with the sauce. Cook for 5-7 minutes, until the chicken is heated through and coated in the sauce.

Finish the dish: Stir in the lemon juice and remaining butter, and cook for another 2-3 minutes, until the butter has melted and the sauce is well combined.

Serve: Serve the butter chicken hot, garnished with fresh coriander, over a bed of steaming basmati rice or with warm naan bread.

Enjoy the rich, creamy, and flavorful taste of this classic Indian dish! With its simple ingredients and straightforward preparation, butter chicken is sure to become a staple in your kitchen.