Butter chicken has soared in popularity across the world, yet its roots are deeply entrenched in the rich tapestry of Indian cuisine.
Originating from the bustling kitchens of Delhi in the 1950s, this delectable dish has transcended cultural boundaries, tantalising taste buds from South Africa to Scandinavia.
But what is it that makes butter chicken so universally adored?
The origins of butter chicken can be traced back to the Moti Mahal restaurant, where a creative chef combined leftover chicken with a velvety tomato gravy enriched with butter and cream.
This innovative approach was not just a means of reducing waste; it was the dawn of a culinary phenomenon that would change the face of Indian dining.
Today, butter chicken is celebrated not just as a meal but as a testament to the art of cooking and the beauty of flavour combinations.
The beauty of butter chicken lies in its simplicity - tender pieces of chicken marinated in aromatic spices and yoghurt, grilled to perfection before being enveloped in a creamy, mildly spiced sauce.
This dish is an ideal representation of "comfort food," offering a warm embrace to those who indulge in it. Traditionally paired with naan or steamed basmati rice, butter chicken presents a symphony of texture and flavour that keeps diners coming back for more.
Moreover, the dish’s versatility has given it a remarkable staying power. Not only has it remained a staple in Indian restaurants, but chefs and cooks around the world have adapted it to suit local tastes, experimenting with vegan alternatives, fusion ingredients, and new cooking techniques.
This has solidified butter chicken’s reputation as a dish that evolves while maintaining its authentic roots.
If you are keen to experiment with a different flavour of butter chicken, below, food blogger Denisiya Hemraj has shared her delicious recipe.
Butter chicken
Ingredients
Cube 6–7 chicken breasts and mix with:
½ tsp turmeric powder
Salt to taste
½ tsp black pepper
2 tsp chilli flakes
2 tbsp chilli powder
1 tsp garam masala
1 tsp cumin (jeera) powder
1 tsp coriander (dhania) powder
1 tsp cardamom (elaichi) powder
1 tbsp ginger and garlic paste
A sprig of thyme
1 cup of plain yoghurt
Marinate for 30 minutes or overnight.
200g butter
1 onion, chopped
2 bay leaves
2 cinnamon sticks
4 cloves of garlic
1 sprig of curry leaves
2 tomatoes, blended
70g tomato paste
¾ cup of fresh cream, reserve ¼ cup for garnish
Method
In a wide pot, melt butter over medium heat.
Add chopped onion, bay leaves, cinnamon sticks, cloves, and a sprig of curry leaves. Sauté until the onions are translucent.
Add mixed tomatoes and cook for 5 minutes.
Add the marinated chicken and 70g tomato paste. (I like to add 1 tbsp of harissa for extra spice.)
Mix well, cover, and cook for 15 minutes.
Add ¾ cup of fresh cream, mix, and turn off the heat.
Serve with rice or naan, garnished with coriander and a drizzle of fresh cream.