History of the Murgh Makhani (Indian Butter Chicken)
Murgh Makhani, also known as Indian Butter Chicken, has a rich history. It is believed to have originated in the kitchens of the Mughal Emperors in the 16th century. The dish was traditionally made with bone-in chicken pieces that were marinated overnight in a blend of spices and then cooked in a tandoor oven. The chicken was then simmered in a rich tomato-based gravy that was infused with butter and cream. Over time, the recipe has evolved, and boneless chicken is now used in most recipes.
Tips and Tricks for Murgh Makhani (Indian Butter Chicken) Recipe
To make a delicious Murgh Makhani, it's important to marinate the chicken for at least an hour to infuse it with flavors. Additionally, using tandoori masala powder ensures that the chicken has a rich and authentic flavor.
When cooking the onion paste, make sure the moisture is mostly evaporated before adding the garam masala and chili powder. This ensures that the spices are well-cooked and will release their aroma and flavor.
To enhance the flavor of the dish, use dried fenugreek leaves, also known as kasuri methi. This herb has a slightly sweet and bitter taste that complements the creamy sauce of the Murgh Makhani.
Tips for presenting the dish
To present the Murgh Makhani, garnish it with fresh cilantro and a drizzle of cream. Serve it with naan or basmati rice, and enjoy the rich and creamy flavors of this delicious Indian Butter Chicken.