BUTTER CHICKEN !!!!!!!

Hey everybody! This week I attempted to make a popular Indian dish that most of you have probably already heard of: Butter Chicken. Unlike the past two dishes I made for this blog, Butter Chicken is something that I've eaten many times; every time I visit India, the first thing I ask my grandmother to make is Butter Chicken. And although she makes, in my opinion, the best Butter Chicken of all time, I wanted to see if I could successfully recreate it. 

For context, Butter Chicken, or Murgh Makhani is an Indian dish originating in New Delhi. Simply put, it is a type of curry made from chicken, with a spiced tomato and butter (makhan) sauce. In making this, I began by marinating some cubed chicken breast in a mixture of yogurt, spices, fresh garlic, and ginger. 

After ~ 12 hours, I grilled the chicken in a pan with butter. Next, I blended a can of tomatoes with soaked cashews (the cashews serve as a thickener). This serves as the base of the curry. I added the mixture to a pan and cooked it on medium heat until most of the water from the tomatoes evaporated. I added cloves, a cinnamon stick, red chili powder, turmeric, and garam masala (a popular Indian spice blend). Finally, I added back the cooked chicken and a splash of heavy cream. Overall, the process was surprisingly easy. The only time-consuming aspect was marinating the chicken, and even so, I consider the dish to be beginner-friendly and so worth making at home. 





Comments

  1. HozaifaNovember 11, 2022 at 12:33 PM

    10/10. Would consume again.

    ReplyDelete
  2. HozaifaNovember 11, 2022 at 12:33 PM

    I love Desi food - Seyed Ahmad

    ReplyDelete
  3. AditiNovember 15, 2022 at 7:51 AM

    yessssssssssssssss I made butter chicken once but it refused to thicken which was very annoying, but it's probably my favorite Indian dish. Congrats, I hope you enjoyed it, and I'm excited to see what you make next!

    ReplyDelete

Post a Comment

Popular posts from this blog

My First Attempt

Image
Hey everybody, you'll be happy to know that I actually followed through on my promise to start making Indian dishes. I began with a relatively simple dish to make (at least that's what I initially thought): Khaman Dhokla. I'm going to guess that most of you probably don't know what that is. Simply put, Khaman Dhola is a savory cake made with a batter of chickpea flour and a leaving agent. The batter is steamed in a mold and topped with a flavorful tempering made with mustard seeds, green chilies, sesame seeds, asafoetida, and curry leaves. It looks a little something like this:  Now, getting into my own experience with making Khaman Dhokla. At first, it seemed easy enough: I combined the chickpea flour, some seasonings/aromatics, baking soda, and water. Then, when it came to placing the batter in a mold and steaming it, things started to go downhill. I, for one, have never steamed anything in my life. Consequently, I had to "phone a friend" aka ask my mom for...
Read more

Introduction

Anybody who knows me, probably also knows that I love to bake and cook. What began as an attempt to cure my endless boredom during the pandemic, has transformed into a passion. I love both the process of baking/cooking- measuring out the ingredients and seeing how they interact with one another - as well as witnessing the looks of enjoyment on people's faces as they taste what I've made. For some reason, however, despite having made countless recipes from a diverse pool of cultures and cuisines, I've never found myself trying to make Indian dishes. I consume Indian food constantly- whereas I can make anything but  Indian food, it seems to be the only thing my mom can  make- but I think deep down I'm scared to experiment with the cuisine. I'm scared to ruin what I've grown up eating, to, in some way, tarnish the cuisine.  But, now, with college looming over me, I think it's time to get over that fear. I won't always be living with my parents, so if I want...
Read more

Attempt # 2: It's Slowly Getting Better...

Image
 Hi everybody, this week I tried my hand at making an Indian dish for the second time! I decided to make Sabudana Khichdi, a popular Indian dish made with tapioca pearls, whole spices, roasted peanuts, potatoes, and fresh curry leaves. Sabudana (tapioca pearls) are high in carbohydrates and have the ability to boost energy quickly. Thus, it has been classified as one of the best fasting foods by the traditional Hindu community and is most commonly eaten during Navrati, Ekadashi, and other Hindu fasting days. It looks a little something like this:  Despite not being Hindu, my parents grew up occasionally eating Sabudana Khichdi for breakfast. My father made it about a month ago, and I thought the overall flavors/textures of the dish were great! Likewise, Sabudana Khichdi, a savory dish made with primarily tapioca pearls, contradicts and challenges my view of ingredients and their uses. I typically associate tapioca with bubble tea or mochi, but to see the ingredient being used ...
Read more