Welcome Lykkers! Butter Chicken, also known as Murgh Makhani, is one of the most iconic dishes to emerge from Punjabi cuisine.

Loved by food enthusiasts across the globe, this creamy, flavorful dish is a perfect blend of spice, tang, and richness. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce.

Origins of Butter Chicken

Butter Chicken was created in the 1940s by Kundan Lal Gujral, the owner of Moti Mahal, a famous restaurant in Delhi. It was a happy accident born out of the need to repurpose leftover tandoori chicken. Gujral cooked the chicken in a tomato-based gravy with butter and cream, giving rise to this iconic dish. Its roots in Punjabi cuisine are evident in its rich and robust flavors.

Key Ingredients

The hallmark of Punjabi Butter Chicken lies in its carefully balanced ingredients that create a symphony of flavors:

1. Chicken: Traditionally, tandoori chicken, marinated in yogurt and spices, forms the base of the dish.

2. Tomatoes: A rich tomato puree is the heart of the gravy, giving it a tangy undertone.

3. Butter and Cream: These provide the dish with its signature velvety texture and richness.

4. Spices: A blend of garam masala, red chili powder, and fenugreek (kasuri methi) imparts depth and warmth.

5. Garlic and Ginger: Essential for the flavor foundation.

Preparation

Step 1: Marination

The chicken is marinated in a mixture of yogurt, ginger-garlic paste, and spices like cumin and chili powder. This step ensures the meat is tender and infused with flavor.

Step 2: Cooking the Chicken

Traditionally, the marinated chicken is cooked in a tandoor (clay oven), but it can also be grilled or pan-fried.

Step 3: Preparing the Gravy

A base of butter, garlic, and ginger is sautéed before adding tomato puree and spices.The sauce is simmered until it thickens and develops a deep, rich flavor. Cooked chicken is then added to the gravy, along with cream and a sprinkle of kasuri methi for a fragrant finish.

Step 4: Garnishing

The dish is garnished with fresh cream, butter, and coriander leaves before serving.

Serving Suggestions

Butter Chicken is best enjoyed with Indian breads like naan or roti, which complement the creamy gravy. It also pairs beautifully with jeera rice or plain steamed rice, allowing the flavors to shine.

Why Is Butter Chicken So Popular?

1. Universal Appeal: Its mild spiciness and creamy texture make it accessible to a wide audience, including those new to Indian cuisine.

2. Rich Flavors: The perfect balance of tangy, spicy, and buttery notes creates an unforgettable taste.

3. Versatility: Whether paired with bread or rice, it never fails to impress.

Variations and Global Influence

While Butter Chicken remains a classic, variations have emerged to suit different tastes. Some versions add cashew paste for extra creaminess, while others use coconut milk for a twist. Globally, Butter Chicken has inspired dishes like Butter Chicken Pizza and Butter Chicken Pasta, showcasing its versatility.

Punjabi Butter Chicken is more than just a dish; it’s an experience that embodies the richness and warmth of Punjabi hospitality. Its global popularity underscores its universal appeal, making it a star of Indian cuisine. Whether you’re savoring it in a traditional dhaba or recreating it at home, Butter Chicken promises a delicious journey into the heart of Punjab.