Does butter chicken really need an introduction?
Murgh Makhani or Butter Chicken is an iconic dish and has a cult following worldwide. This dish originated in the 1950s and is believed to have been first made by the owner of Moti Mahal restaurant in Delhi, India. But it is the British curry houses that should be credited for making butter chicken the most loved Indian curry across the globe.
There are really just two components to traditional Butter Chicken. First, the chicken pieces are marinated with a tandoori spice blend and grilled. Then the butter chicken sauce is prepared to which the grilled chicken pieces are added to complete the dish.
The real star of this dish is the sauce – creamy, velvety, lush and packed with flavours that all of us love to mop up with some naan. The list of ingredients can sometimes sound daunting especially if you are not used to cooking Indian food. Apart from the aromatics, there are many spices like turmeric, cumin, chilli, garam masala and a plethora of others that go into making the sauce.
If you don’t want to be slaving away in the kitchen, then here’s the shortcut to making traditional lip-smacking Butter Chicken – With our Curry Flavours Butter Chicken Spice Mix!
We’ve taken all the hard work out of your hands so that you can enjoy your favourite curry or dish with minimal or no effort at all. Carefully curated Spice-Blends custom made for specific dishes is just why you need to give this a try!
You can totally skip the grilling step and just cook off the chicken in the butter chicken sauce as mentioned below. But if you would like to use grilled chicken, then the Curry Flavours Chicken Tikka Masala is the best marinade, a blend of carefully selected premium spices that are roasted and ground for your convenience.
1. 1 kg diced chicken (boneless)
2. 70ml cooking oil
3. 500ml water
5. 200ml thickened cream
6. Salt to Season
7. 2 tbsp fresh coriander leaves; finely chopped
8. 1 dollop butter (optional)
1. Heat oil in a wok or heavy bottom cooking pan.
2. Add the chicken pieces followed by water; bring to boil.
3. Then add the spice mix, combine well and cook covered till the chicken pieces are almost done.
4. Add the thickened cream and butter; simmer on low heat till the chicken has cooked completely and the gravy has thickened.
5. Taste and season with salt if necessary.
6. Serve warm garnished with coriander leaves.
- Chicken thigh is more flavourful though you can use any cut.
- For a lighter option, use carnation milk instead of cream.
Clark Estate Upper Awatere Sauvignon Blanc 2020 – One of the best Sauvignon Blanc from New Zealand; it’s delightfully aromatic with notes of gooseberries, blackcurrant bud and stone fruits. Well balanced with refreshing acidity, this is a great match to a delicious butter chicken.
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