Butter Chicken can also be called Murgh Makhani, a curry made with chicken and a creamy tomato-based gravy, featuring key ingredients such as cream, butter, and a blend of captivating spices. Over the years, many people from different regions have treasured this dish and passed on the recipe, which carries a beautiful history. However, the taste varies, and it’s okay because this is where it gets more interesting and creative.
Reasons why the butter chicken may vary in taste
- Regional preference: The butter chicken will definitely vary in taste. Each region has its own choice of cooking and spicing as well.
- Smoky flavour: According to various chef preferences. Some prefer to make it smoky by first marinating the yoghurt and then cooking it in a tandoor oven. The smoky flavour gives the gravy a rich, delicious taste, whilst some simply fry the chicken.
- Creamness and sweetness: Instead of cream, some prepare quick fixes like a blend of milk and butter. The quick fix can indeed change the flavour of the dish.
- Spice preference: Due to the chef’s preferences, the taste of butter chicken can vary. It depends on the spices used. Some like it mild and less spicy, whilst some prefer spicy and hot.
How it’s prepared
- Marinate and cook the chicken
The boneless chicken is first of all thoroughly cleaned and then marinated in a richly spiced cream. For a richer taste, it’s best to leave it overnight. Afterwards, the chicken is then cooked in a tandoor oven, which gives it a rich, smoky flavour.
- Prepare the gravy
After cooking the chicken, you can now prepare the gravy. All you need for the gravy is tomatoes, garlic paste, and onions. Sauté chopped onions, briefly cooking until they are translucent. Afterwards, add the tomatoes, along with some cashews and spices like cumin, chilli powder, and coriander powder. Cook until the flavours have blended well and the tomatoes are well-melded.
- Blend the sauce
Blend the cooled mixture until it forms a smooth paste. Then, sieve the blended mixture to achieve a soft and silky texture. Take the blended mixture back into the pan and add water and butter; then, leave it to simmer. Add the cooked chicken to the gravy, then let it simmer as well to allow the flavours to mix. Afterwards, add fresh cream and crushed kasuri methi. Mix it and let it simmer for a few minutes. Finally, you can garnish it with coriander or add extra cream to suit your preference.
Conclusion
This dish is now a globally cherished delicacy. It can be enjoyed with rice and different types of flatbreads, such as chapati and naan. If you crave a richer taste of this dish, make sure to enjoy it at Crown Indian Cuisine Windang. Our restaurant is renowned for serving richly flavoured Indian cuisine. Our sole purpose is to let you experience what rich Indian food tastes like, no compromise. Our chefs have mastered renowned Indian cuisines, and our customer service is exceptional, with numerous testimonials from our loyal customers. Make sure to stop by our restaurant and experience the rich flavours of Indian cuisine.
