Murgh Makhani (Indian Butter Chicken) Recipe

History of Murgh Makhani

Origins in Indian Cuisine

The rich and creamy sauce that defines Murgh Makhani, also known as Indian Butter Chicken, has a fascinating history that spans centuries and continents.

The dish has its roots in the cuisine of the Mughal Empire, which ruled much of India from the 16th to the 19th century. The Mughals were descendants of Central Asian nomads who introduced their own culinary traditions to India, incorporating local ingredients and spices into their cooking.

One of the key influences on Murgh Makhani was the Persian dish called “murgh khurush,” which consisted of marinated chicken cooked in a rich sauce made with butter, herbs, and spices. The Mughal cooks adapted this recipe to create a unique blend of flavors that would become characteristic of Indian cuisine.

As Indian cuisine evolved, Murgh Makhani began to take shape as we know it today. The dish was initially served in the royal courts of India, where it was considered a luxury item due to the expensive spices and ingredients used in its preparation.

The name “Murg” or “Murgh” refers to chicken in Hindi, while “Makhani” is derived from the Persian word “makh,” meaning sauce. The combination of these two words gives us the name Murgh Makhani, which roughly translates to “chicken with rich sauce.”

The recipe for Murgh Makhani spread throughout India and became a staple of North Indian cuisine. It was often served at special occasions such as weddings and festivals, where it was considered a status symbol due to its rich flavors and expensive ingredients.

In the mid-20th century, Indian chefs began to adapt their traditional recipes for international audiences. Murgh Makhani was one of the first Indian dishes to gain popularity worldwide, thanks in part to the efforts of Indian restaurateurs who introduced it to a broader audience.

The dish gained further international recognition through its inclusion in various cookbooks and recipe collections. The most famous version of Murgh Makhani is perhaps that served at Moti Mahal, a popular restaurant chain in India founded by Kundan Lal Gujral in the 1950s.

Moti Mahal’s version of Murgh Makhani became legendary for its rich and creamy sauce, which was said to be made with a secret blend of spices. The dish remains one of Moti Mahal’s signature items today, attracting visitors from all over the world who come to taste this iconic Indian dish.

The dish is believed to have originated in India during the British colonial era, specifically in the city of Delhi.

The origins of Murgh Makhani, also known as Indian Butter Chicken, date back to the British colonial era in India.
Specifically, it is believed to have originated in the city of Delhi, which was then a major culinary hub.

Evolution of Murgh Makhani

The dish is thought to have been created as an adaptation of traditional North Indian cuisine to suit British tastes.
This process involved incorporating local spices and ingredients into traditional British dishes.
Murgh Makhani was one such dish that emerged from this culinary evolution, characterized by its rich, creamy sauce made with butter and spices.

The Story of the Dhaba

According to legend, Murgh Makhani was created in the 1950s at a small restaurant called the dhaba, which was run by Kundan Lal Gujral in Delhi.
Gujral’s wife, Nand Kaur, is said to have experimented with different ingredients and recipes until she finally came up with the dish that would later become Murgh Makhani.

The Menu Item Takes Off

Initially, Murgh Makhani was included as a menu item at the dhaba, where it gained popularity among locals and visitors alike.
The dish’s unique flavor combination of spiced chicken cooked in a creamy butter sauce proved to be a hit with customers.
Before long, word about the delicious Murgh Makhani spread, and it soon became a staple on menus at restaurants across India.

Global Recognition

In the years since its creation, Murgh Makhani has gained international recognition as a quintessential Indian dish.
The recipe has been adapted by chefs around the world and features prominently in various cookbooks and online recipes.

Influence from Other Cuisines

The origins of Murgh Makhani, also known as Indian butter chicken, can be traced back to the 1950s in India.
At that time, a restaurateur named Kundan Lal Gujral was experimenting with different recipes at his restaurant, Moti Mahal, in Delhi.
Gujral’s goal was to create a dish that would appeal to Indian and foreign customers alike, using ingredients readily available at the time.
He began by marinating chicken in spices, yogurt, and lemon juice, then grilled it and served it with a rich, creamy tomato-based sauce made from tomatoes, butter, and spices.
The dish quickly gained popularity, particularly among Indian customers who appreciated its rich flavors and tender texture.

As for the influence of other cuisines on Murgh Makhani, several factors are worth noting:

In terms of technique, the use of yogurt as a marinade and the incorporation of butter in the sauce may have been influenced by European or Middle Eastern culinary traditions.
The tomato-based sauce is also reminiscent of Mediterranean or Italian cuisine, particularly in its rich and tangy flavor profile.
However, it’s essential to note that the use of spices and chilies in Murgh Makhani is uniquely Indian, reflecting the country’s rich culinary heritage and love for bold flavors.

In terms of specific dishes that may have inspired Gujral, some possibilities include:

The “Chicken Tikka Masala” style of cooking from British India, where chicken is marinated in spices and yogurt before being cooked in a rich tomato-based sauce.
The Persian dish “Khoresht-e-Morvarid,” which features lamb or beef cooked in a rich, creamy sauce made with onions, garlic, and turmeric.

Despite these influences, Murgh Makhani remains an undeniably Indian dish, reflecting the country’s unique culinary traditions and love for bold flavors.

Murgh Makhani is a fusion dish that combines elements of traditional North Indian and British cooking styles.

The origins of Murgh Makhani, a quintessential Indian dish that has become an integral part of global cuisine, date back to the mid-20th century in the city of Delhi.

At that time, India was still under British rule, and the country’s culinary landscape was significantly influenced by the colonial powers. The fusion of traditional Indian flavors with British cooking techniques gave birth to a new genre of cuisine that catered to the changing tastes of the Indian elite.

Murgh Makhani is believed to have been created by Kundan Lal Gujral, the founder of the iconic Delhi restaurant, Moti Mahal. In the 1950s, Gujral experimented with traditional North Indian recipes and introduced a new style of cooking that combined rich spices, creamy sauces, and tender chicken.

The name “Murgh Makhani” is derived from the Hindi words ‘murgh,’ meaning ‘chicken,’ and ‘makhani,’ which refers to butter or ghee. The dish quickly gained popularity among the Indian aristocracy and soon spread throughout the country.

Under British rule, Indians were exposed to new ingredients, cooking techniques, and culinary traditions that had a profound impact on their native cuisine. The introduction of European spices, such as thyme and oregano, along with cream, butter, and other dairy products, allowed Indian cooks to create rich and creamy sauces that complemented the bold flavors of traditional spices.

The British also introduced tandoor ovens, which enabled Indian cooks to cook breads like naan and roti over high heat. These innovations merged seamlessly with traditional Indian cooking techniques, resulting in a fusion of East meets West that defined the culinary landscape of India during this period.

Murgh Makhani embodies this unique blend of flavors, textures, and cooking styles. The dish typically consists of marinated chicken cooked in a rich tomato-based sauce with butter, cream, and spices. The addition of ghee or butter gives the sauce an aromatic richness that elevates the flavor profile.

Over time, Murgh Makhani has evolved to become one of India’s national dishes, enjoyed not only across the country but also around the world. Its popularity is a testament to the power of culinary innovation and fusion, which continues to shape the global cuisine landscape today.

The legacy of Kundan Lal Gujral and his pioneering efforts in creating this iconic dish remains unparalleled, as Murgh Makhani has transcended geographical boundaries to become an integral part of Indian cuisine’s rich history and cultural heritage.

Ingredients and Preparation Methods

Selecting the Right Chicken

The success of a delicious and authentic Indian dish like Murgh Makhani, also known as Butter Chicken, largely depends on the selection and preparation of its key ingredients.

Ingredients:

Chicken

The ideal choice for Murgh Makhani is boneless, skinless chicken breast or thighs. Bone-in chicken can be used as well, but it may require longer cooking times.
Select tender and lean meat with minimal visible fat or marbling to ensure even cooking and a smooth texture.

Tomatoes

Roma or Plum tomatoes are the preferred choice due to their rich, intense flavor and low water content.

Spices and seasonings

Common spices used in Murgh Makhani include cumin powder, coriander powder, garam masala, cinnamon powder, cardamom, and cayenne pepper.
These spices can be adjusted to suit individual taste preferences, but their combination is crucial for achieving the characteristic flavor of Butter Chicken.

Selecting the right chicken

To ensure optimal results, it’s essential to choose high-quality, fresh chicken with a good balance of protein and fat. Look for the following characteristics:

Meat color: The meat should have a rich red or pink color, indicating its freshness.
Firmness: Gently press the meat; it should spring back immediately, suggesting even moisture distribution and good quality.
Marbling: A moderate amount of marbling (white flecks) is desirable as it enhances tenderness and flavor.
Handling: Fresh chicken will feel heavier than expected due to its higher water content, making it more resistant to handling damage.

In summary, selecting the right ingredients for Murgh Makhani requires attention to the freshness and quality of the chicken, as well as a balanced combination of spices and seasonings. By following these guidelines, you can create an authentic Indian dish that delights both the palate and the senses.

The recipe typically calls for boneless, skinless chicken breast or thighs, which are marinated in spices to enhance flavor.

The Murgh Makhani recipe, also known as Indian Butter Chicken, is a popular and flavorful dish that originated in India. The main ingredients required to prepare this dish are boneless, skinless chicken breast or thighs, which provide the base protein for the dish.

The chicken is typically marinated in a mixture of spices and yogurt to enhance its flavor. The marinade often includes ingredients such as lemon juice, garam masala, cumin powder, coriander powder, cayenne pepper, salt, and black pepper, which add depth and warmth to the dish.

In addition to the chicken, the recipe requires a variety of spices and ingredients to create the rich and creamy tomato-based sauce. These include tomatoes, butter, ghee or oil, garlic, ginger, onion, cumin seeds, coriander seeds, cardamom powder, cinnamon powder, nutmeg powder, salt, black pepper, and cilantro.

To prepare the dish, start by marinating the chicken in a mixture of yogurt, lemon juice, garam masala, cumin powder, coriander powder, cayenne pepper, salt, and black pepper for at least 30 minutes to an hour. This helps to tenderize the meat and infuse it with flavor.

Next, heat some oil or butter in a pan over medium heat and sauté the onions until they are translucent and fragrant. Add the cumin seeds and coriander seeds and let them sizzle for a few seconds before adding the minced garlic and ginger. Cook for another minute, stirring constantly.

Add the tomatoes, salt, black pepper, cayenne pepper, garam masala, cumin powder, coriander powder, cardamom powder, cinnamon powder, nutmeg powder, and cilantro to the pan and stir well. Let the mixture simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened and reduced slightly.

Add the marinated chicken to the pan and cook until it is fully coated in the sauce and cooked through. Stir well to combine and let the dish simmer for another 5-10 minutes, allowing the flavors to meld together.

To finish the dish, add a splash of butter or ghee on top of the chicken and sauce. This adds a rich and creamy texture to the dish and enhances its flavor. Garnish with some fresh cilantro leaves and serve over basmati rice or with naan bread.

The Murgh Makhani recipe is a classic Indian dish that is sure to please even the most discerning palate. Its rich and flavorful sauce, combined with the tender chicken and aromatic spices, make it a truly unforgettable culinary experience.

Making the Rich Tomato Sauce

The rich tomato sauce in Murgh Makhani, also known as Butter Chicken, plays a pivotal role in bringing out the flavors of this iconic Indian dish. The key to a great Tomato Sauce lies in selecting the right ingredients and preparing them using traditional methods.

To start with, you’ll need around 2 cups of Roma Tomatoes, which are sweeter and less acidic than other varieties, making them perfect for sauces. You can also use a combination of Cherry Tomatoes and Plum Tomatoes to add depth and complexity to the sauce.

Next, heat about 2 tablespoons of Vegetable Oil or Ghee in a large pan over medium heat. You can use either oil or ghee, depending on your preference – ghee will add a nutty flavor, while vegetable oil will keep the sauce lighter.

Once the oil is hot, add 1 small onion, finely Chopped Onions, and sauté until they turn golden brown. This step is crucial in caramelizing the onions and creating a sweet, savory flavor that will complement the tomatoes.

Add 2 cloves of minced Garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can quickly become bitter.

Now it’s time to add the star ingredient – Roma Tomatoes. You can either chop them roughly or blend them in a blender to create a smooth sauce. Add the tomatoes, along with 1 teaspoon of Salt, 1/2 teaspoon of Red Chili Powder (or more to taste), and 1 tablespoon of Kashmiri Red Chilli Powder. The Kashmiri powder will add a deep red color and a slightly sweet flavor.

Stir the mixture well, then let it simmer for at least 20-25 minutes, stirring occasionally. You want the sauce to thicken and reduce, allowing the flavors to meld together.

To finish the sauce, stir in 2 tablespoons of Butter, which will add a rich, creamy texture. If you prefer a lighter version, you can use oil instead.

Now your Tomato Sauce is ready to be paired with the Murgh Makhani recipe, bringing all the flavors together in perfect harmony!

The sauce is a key component of Murgh Makhani and is made by combining ingredients like onions, garlic, ginger, tomatoes, and spices, then simmering them together to create a rich, velvety texture.

The sauce for Murgh Makhani, a classic Indian dish known as Butter Chicken, is a complex and flavorful component that sets this recipe apart from others. The sauce is made by combining a variety of ingredients in a specific sequence to create a rich, velvety texture.

Here are the key ingredients used to make the Murgh Makhani sauce:

Onions

Sautéed until translucent and fragrant, onions add a depth of flavor to the sauce. They can be cooked in oil or ghee for added richness.

Garlic

Minced and sautéed with the onions, garlic adds an aromatic flavor to the sauce.

Ginger

Freshly grated ginger is a common ingredient used in Indian cooking. Its spicy flavor enhances the overall taste of the sauce.

Tomatoes

Diced or crushed tomatoes are added to create a thick and tangy base for the sauce. They can be cooked down to concentrate their flavor.

Sesame oil (or vegetable oil)

This is used for sautéing the aromatics at the beginning of the recipe, adding a nutty flavor and helping to prevent the onions from burning.

Butter or ghee

The key ingredient that gives Murgh Makhani its creamy texture. Butter can be added towards the end of cooking to enrich the sauce.

Sugar

A small amount is often added to balance out the acidity from the tomatoes and create a smooth flavor profile.

Spices

This may include a blend of spices such as cumin, coriander, garam masala, cinnamon, cardamom, cloves, black pepper, or nutmeg. The specific spice combination can vary depending on personal preference and regional traditions.

The preparation method for the sauce involves sautéing the onions, garlic, ginger, and spices in oil until fragrant, then adding tomatoes and simmering them together to create a rich base. This is followed by adding butter or ghee and simmering the mixture further to achieve the desired consistency and flavor.

Here’s a more detailed outline of the preparation method:

Sauté the aromatics: Heat oil in a pan over medium heat. Add onions, garlic, ginger, and spices, and sauté until the onions are translucent and fragrant.
Add tomatoes: Add diced or crushed tomatoes to the pan and stir to combine with the aromatics. Cook down the mixture to concentrate its flavor.
Simmer the sauce: Bring the sauce to a simmer and let it cook for 20-30 minutes, stirring occasionally, until the desired consistency is achieved.
Add butter or ghee: Stir in butter or ghee towards the end of cooking to enrich the sauce and give it a creamy texture.
Season to taste: Add salt, sugar, and spices to taste. Simmer for an additional 5-10 minutes to allow the flavors to meld together.

Once the sauce is ready, it can be served with cooked chicken or other protein sources to create a delicious and satisfying meal.

Preparation and Serving Tips

Tips for Achieving the Perfect Sauce

To achieve the perfect sauce for your Murgh Makhani, it’s essential to focus on preparation and serving tips that enhance the rich flavor of the dish.

Preparation Tips

Select high-quality spices

The foundation of any Indian dish lies in its spice blend. For Murgh Makhani, you’ll need a combination of spices like cumin, coriander, garam masala, cinnamon, and cardamom.

Use fresh tomatoes or tomato puree

Fresh tomatoes add a depth of flavor that canned tomatoes cannot replicate. You can also use homemade or store-bought tomato puree as an alternative.

Mix the sauce wisely

The perfect Murgh Makhani sauce is all about balance. Combine the spices, onions, garlic, ginger, and tomatoes in a way that creates a harmonious flavor profile.

When it comes to preparation, it’s also crucial to follow these tips:

Roast the cumin seeds: Roasting cumin seeds before grinding them releases their natural oils and enhances their flavor. This step adds depth to your sauce.
Grind the spices together: Grinding the spices together ensures that they blend harmoniously, releasing their flavors evenly.

To achieve the perfect Murgh Makhani sauce, pay close attention to temperature control:

Use low heat for a simmer: Cooking the sauce over low heat allows the flavors to meld together without burning or evaporating any essential ingredients.
Avoid high temperatures: High heat can reduce the sauce’s flavor and make it thick and unappetizing. Use gentle heat instead to maintain its rich consistency.

Serving Tips

Finally, here are some serving tips to complement your Murgh Makhani dish:

Garnish with fresh cilantro: Adding a sprinkle of fresh cilantro adds a pop of color and freshness to the dish.
Serve with basmati rice or naan bread: Pairing your Murgh Makhani with either basmati rice or warm naan bread is the perfect way to soak up the flavorful sauce.

The key to making great Murgh Makhani is to cook the sauce slowly over low heat, allowing the flavors to meld together and thicken the sauce to perfection.

To create a truly exceptional Murgh Makhani dish, it’s essential to focus on the preparation and serving techniques that bring this Indian classic to life.

The key to making great Murgh Makhani is to cook the sauce slowly over low heat, allowing the flavors to meld together and thicken the sauce to perfection. This process typically takes around 30-40 minutes, so be patient and let the sauce simmer gently.

Another crucial aspect of preparing Murgh Makhani is the choice of ingredients. For an authentic flavor, use high-quality butter, heavy cream, and tomato puree as a base for your sauce. You can also add some onions, garlic, ginger, and spices to enhance the flavor profile.

Making the right marinade is vital in Murgh Makhani preparation. Marinate chicken pieces (you can use boneless thighs or legs) in yogurt, lemon juice, garam masala, cumin powder, coriander powder, red chili powder, and salt for at least 30 minutes to an hour before cooking.

Before serving Murgh Makhani, garnish it with fresh cilantro, green chilies, or a sprinkle of paprika to add visual appeal. Serve it over basmati rice, naan bread, or roti to soak up the rich and creamy sauce.

A tip for making Murgh Makhani more flavorful is to use bone-in chicken pieces. The bones add depth to the dish as they simmer in the sauce, releasing their natural flavors into the mix.

Another crucial aspect of serving Murgh Makhani is the temperature. Serve it hot, but not scorching hot. You can also reheat it gently if you need to serve it later, as the sauce should remain creamy and smooth.

Murgh Makhani is a versatile dish that can be customized according to your taste preferences. Feel free to adjust the spice level or add some vegetables like bell peppers, carrots, or peas to make it more substantial and colorful.

Serving Suggestions

To prepare an exceptional Murgh Makhani, also known as Indian Butter Chicken, it’s crucial to understand and follow some essential preparation tips.

Firstly, start by preparing the spice blend, which forms the foundation of this dish. Mix together garam masala powder, cumin seeds, coriander powder, cinnamon powder, cardamom powder, and red chili powder in a small bowl.

Next, marinate the chicken in a mixture of yogurt, lemon juice, ginger paste, garlic paste, cayenne pepper, garam masala powder, salt, and black pepper for at least 30 minutes to allow it to absorb all the flavors. This step helps break down the protein structure, making the chicken more tender.

While the chicken is marinating, prepare the sauce by heating oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds before adding the onions. Cook until they’re translucent, then add ginger paste and garlic paste and sauté for another minute. This mixture forms the base of your sauce.

Add the tomato puree and cook it down until it thickens slightly, stirring occasionally to avoid burning. Add the prepared spice blend, salt, sugar, lemon juice, and heavy cream or butter, whisking continuously to ensure a smooth consistency.

After the sauce has thickened, add the marinated chicken pieces and simmer for about 20-25 minutes or until they’re cooked through. Adjust seasoning according to taste by adding more salt, sugar, or lemon juice as needed.

As for serving suggestions, Murgh Makhani is typically served with basmati rice or naan bread. You can also serve it with a side of raita (yogurt and cucumber sauce) to provide a refreshing contrast to the rich flavors of the chicken. To elevate the experience further, garnish your dish with fresh cilantro leaves and serve with toasted naan for dipping in the creamy sauce.

For an added touch, you can also try serving the Murgh Makhani in individual portions or as a centerpiece dish at a dinner party. This versatile recipe lends itself well to various presentation styles, from casual to formal, making it suitable for both everyday meals and special occasions.

In summary, with proper preparation and attention to detail, you can create an exceptional Murgh Makhani that will impress your family and friends alike. By understanding the nuances of this recipe and experimenting with different techniques, you’ll be able to refine your cooking skills and develop a deeper appreciation for the rich flavors and aromas that make Indian cuisine so unique.

Murgh Makhani can be served with a variety of sides, including basmati rice, naan bread, or roti.

Murgh Makhani, a popular Indian dish, can be served with a variety of sides to complement its rich and creamy flavor.

Here are some suggestions for serving sides:

Basmati Rice

A classic combination that pairs well with Murgh Makhani. The fluffy basmati rice helps to soak up the creamy tomato sauce, making each bite a delight.

Naan Bread

Freshly baked naan bread is perfect for sopping up the rich gravy of Murgh Makhani. You can serve it plain or with some spices and herbs for added flavor.

Roti

Another popular Indian flatbread, roti pairs well with Murgh Makhani’s creamy sauce. Serve it alongside some raita (yogurt side dish) to balance out the meal.

Vegetables

Stir-fried or sautéed vegetables like bell peppers, carrots, and green beans make a great accompaniment to Murgh Makhani. They add a burst of color and texture to the dish.

In terms of preparation tips:

Marination: Marinating the chicken in spices and yogurt for at least 30 minutes helps to tenderize it and infuse flavor.
Tomato sauce: Use a mixture of fresh tomatoes, tomato puree, and heavy cream to create a rich and creamy sauce. Let it simmer for at least 10-15 minutes to allow the flavors to meld together.
Timing: Cook the chicken and sauce simultaneously to ensure everything is ready at the same time.
Tempering: Temper the butter with spices before adding it to the sauce for a depth of flavor and aroma.

In summary, Murgh Makhani can be served with various sides to enhance its rich and creamy flavor. By following these preparation tips and serving suggestions, you’ll be able to create an authentic and delicious Indian dish that will impress your family and friends.

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Tarquin Pemberton

Sous-Chef Sensation at myfab5.com

Tarquin Pemberton, the culinary virtuoso behind this site, carries the distinguished title of Sous-Chef Sensation. With a flair for creating culinary masterpieces, Tarquin brings his expertise to the world of pet cuisine. His site is a treasure trove for pet owners seeking gourmet and health-conscious recipes to delight their beloved companions. Tarquin's passion for crafting exquisite meals is evident in the delectable and thoughtfully curated content he shares. For those who aspire to treat their pets to a culinary adventure, Tarquin Pemberton's site is a testament to the artistry and skill of a sous-chef dedicated to the gastronomic happiness of our four-legged friends.

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