Butter Chicken

Let’s get one thing straight right off the bat – butter chicken isn’t just some forgettable jar of orange slop you’d find at a subpar Indian joint. This velvety, rich, soul-satisfying curry is the true G.O.A.T of all comfort foods.


We’re talking succulent tandoori-cooked best butter chicken. It is made in an aromatic, creamy tomato-based gravy that hits every note on the flavor spectrum. Warm spices, herbal undertones, that trademark tang – each luxurious bite is an experience.


So what makes it so darn special, you ask? Why does butter chicken curry hold the power to turn ordinary meals into amazing celebrations? And more importantly, how can you replicate its divine flavors at home?

The quest for true butter chicken techniques starts here!


The Epic Origin Story of India’s Butter Chicken  

While Britain brought us exceptional exports like David Beckham and the full English breakfast, they clearly missed the mark big time when it came to decent curry. We can thank our Indian brothers and sisters for butter chicken’s creation story.


Legend has it this iconic dish was first whipped up in the 1950s by some very enterprising Punjabi restaurateurs. Using dried tandoori chicken leftovers, they got crafty by improvising a lush, velvety tomato gravy to rejuvenate and repurpose the meat. The result was instant menu fame!


These days, you’ll find modern versions of butter chicken or murgh makhani on menus everywhere from posh five-star hotels to humble curry houses across Canada. It’s a true cross-cultural phenomenon!


But what makes it so uniquely delicious compared to regular curries or tikka masalas? It all boils down to the meticulous ingredients and techniques involved. Let’s explore!


A Humble, Yet Potent, List of Star Ingredients

Unlike those bloated, complicated recipes with laundry lists of spices, authentic best butter chicken relies on just a few humble kitchen staples to truly shine:


Chicken: Most recipes utilize boneless chicken breasts or thighs cut into chunks and marinated in a yogurt-spice blend before getting charred up in the tandoor or under a broiler. This tandoori cooking method lays the crucial smoky base.


Tomatoes: The fresh and bright tang of tomatoes offers the perfect acidic balance to all the creaminess. Choose good quality for the best flavor.


Butter or Ghee: Slow-cooked with aromatics and spiced, melted butter or ghee is what achieves that signature glossy, velvety texture. Don’t skimp here!


Cream: To add that luxe, rich body. Some chefs use yogurt or milk too. Not traditional, but it does the trick.


Aromatics: Fresh garlic, ginger and onions make up the fragrant backbone.


Spices: You’ll find some combos of red chili powder, garam masala, cumin, turmeric and fenugreek in most authentic variations.


Sugar: A touch counters the tang and enhances creaminess.


And that’s literally it! But don’t mistake this simple ingredient lineup for being basic. Magic takes place thanks to tandoor-fired prep and a laborious cooking technique that slowly melds all those humble components into an utterly irresistible sauce.


The Art of Achieving Buttery Chicken Nirvana

Speaking of the cooking procedure, here’s a fly-by look at how the masters transform those basic ingredients into tasty curry:


1) Marinate the Chicken

To get that iconic red hue and addictive smoky essence, the chicken needs to first marinate in a yogurt-based marinade packing garlic, ginger, lime juice, cumin and red chili powder. This tenderizes and infuses tandoori flavor before charring.


2) Char It Up

Whether pan-searing, broiling or cooking over a pungent wood fire in a tandoor. It charres the chicken and lays an incredible foundation of tasty caramelized flavors.


3) Sweat the Aromatics

Slow-cooking is important to mix the  butter or ghee with garlic, ginger and onions. You are doing it on low heat where the heady, rich aromas really do the magic


4) Spice It Up

Generous amounts of toasted spices like chili powder, garam masala and fenugreek get bloomed and cooked through in the butter base. This mix and fusing of fat and spice is KEY.


5) Add the Tomatoes

Crushed or blended tomatoes then get simmered down with the spiced butter base until that bold, tangy acidity mellows into full-bodied, sweet notes. 


6) Finish with Cream or Dairy

You can now string in a dollop of heavy cream, yogurt, or butter. In the end, it will achieve that trademark velvety and luxe texture of what we consider the best butter chicken.


7) Toss in the Charred Chicken

Finally, the pieces of tandoori-cooked chicken get smothered and simmered in this intensely flavorful, cream-enriched tomato gravy until fully cooked through.


Mastering the Many Variations

While there’s an art to replicating the traditional murgh makhani, curry connoisseurs know that GOOD butter chicken lends itself to endless variations and personal tweaks. 


Make it tasty using paneer or root veggies. Experiment with almond, cashew or coconut milk for a velvety, dairy-free base. You can enhance it with extra chilies, Kashmiri chili powder or fresh herbs.


Some restaurants use their versions with dried fruits and nuts for pops of sweetness and crunch. Others use the tang with punchy fenugreek leaves, lemon or lime juice.


There’s no one single authentic way to achieve perfection. The magic lies in nailing those foundational techniques while allowing room for flexibility and flair. At the end of the day, a sublime butter chicken beckons with those swoon-worthy flavors It’s why this humble curry creation has secured its status as the crown jewel of Indian cuisine!


So grab your spices, fire up the tandoor, and get ready to make the best butter chicken. If you are not interested in making it yourself or finding it tricky, check out Punjabi Meat Shop in Brampton today!

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