Butter chicken for weeknights
Step into an Indian kitchen, where the art of blending spices and flavors transforms simple ingredients into culinary masterpieces. Among the treasures of Indian cuisine, Butter Chicken, or Murgh Makhani, stands out with its rich, creamy texture and delightful taste. Traditionally, Butter Chicken requires a lengthy marination and slow cooking process to develop its deep flavors. However, our faster recipe delivers all the deliciousness of the classic dish without the wait, perfect for those busy evenings when time is of the essence.Butter Chicken's history is rooted in the vibrant city of Delhi, where it was first crafted in the 1950s by Kundan Lal Gujral, a pioneer of modern Indian cuisine. The original recipe calls for marinating chicken in yogurt and a blend of spices overnight, then cooking it slowly in a creamy tomato sauce. While this traditional method yields an exquisite dish, it’s not always feasible for the modern, time-pressed cook.My quicker version begins by heating oil in a non-stick pan, setting the stage for a symphony of flavors. The onions are cooked until slightly golden, releasing their sweet aroma. Fresh ginger and garlic are then added, infusing the oil with their pungent, earthy essence. This careful sautéing ensures that the garlic doesn't burn, maintaining its delicate flavor profile.Next, chicken pieces are introduced, cooked briefly to seal in their juices. This step is crucial for keeping the chicken tender and moist. Tomatoes are then incorporated, along with sugar, ginger powder, cumin, garam masala, turmeric, fenugreek, and chili flakes. These spices meld together, creating a rich, aromatic base that defines Butter Chicken's unique taste. The mixture is cooked for a few minutes, allowing the flavors to penetrate the chicken.Chickpeas and coconut milk are added next, bringing a creamy consistency to the dish. The coconut milk not only enriches the sauce but also adds a subtle sweetness that balances the spices. The sauce is then simmered until it reduces and thickens slightly, enveloping the chicken and chickpeas in a luscious, flavorful embrace.Seasoned with salt and pepper, this quick Butter Chicken is ready in just under 20 minutes, making it an ideal choice for a weeknight dinner. Despite the reduced cooking time, the dish does not compromise on flavor, delivering the same comforting and indulgent experience as the traditional version.Serving this quick Butter Chicken with warm naan, roti, or steamed basmati rice completes the meal, bringing the vibrant flavors of an Indian kitchen to your table in a fraction of the time. Whether you're a novice cook or an experienced foodie, this faster recipe allows you to enjoy the rich, savory taste of Butter Chicken without the long preparation, making it a delightful and convenient addition to your culinary repertoire.
Ingredients
- 2 Tbsp canola oil
- 1 large onion, peeled and diced
- 2 tsp freshly grated ginger
- 2 garlic cloves, peeled and minced
- 700 g chicken fillets, cubed
- 1 can diced tomatoes
- 1-2 tsp sugar
- 1 Tblsp ground ginger
- 1 Tblsp ground cumin
- 1 Tblsp garam masala
- 1 tsp tumeric
- 1 tsp fenugreek seeds
- 1/2 tsp chili flakes
- 1 tin chickpeas, drained
- salt and pepper to taste
- 1 tin coconut milk
Instructions
- Heat the oil in a non-stick pan.
- Add the onions and cook until slightly golden, about 4 minutes.
- Mix the fresh ginger and garlic in and cook for another minute. Be careful not to burn the garlic.
- Add the chicken and cook for 3 minutes.
- Now incorporate the tomatoes, sugar, ginger powder, cumin, marsala, tumeric, fenugreek and chili flakes.
- Cook for 5 minutes until the meat is just done.
- Add the chickpeas, coconut milk, salt, pepper and cook for 8 minutes until the sauce is reduced and slightly thickend.
- Check the seasoning and serve with basmati rice or rotis (check out my recipe).
- I like to garnish my butter chicken with a sprinkle of nigella seeds and some fresh coriander.