Butter Chicken & Butter Paneer with QUMA

History

Butter chicken, also known as "Murgh Makhani," is a popular North Indian dish with a rich history that intertwines with the cultural fabric of the Indian subcontinent. Its origins trace back to the 1950s in Delhi, India, where it was invented by the chefs at the Moti Mahal restaurant. The story suggests that butter chicken was created as a way to utilize leftover tandoori chicken, a common occurrence in the bustling restaurant.

The dish is a glorious example of North Indian culinary ingenuity, combining pieces of tandoori chicken with a rich, buttery tomato sauce infused with spices. This sauce, characterized by its creamy texture and mild but layered flavours, is a hallmark of Mughlai cuisine, which was developed in the Indian subcontinent during the Mughal Empire. The blending of Persian and Indian culinary arts under the Mughal rulers led to the creation of numerous indulgent dishes, with butter chicken being a modern evolution of this rich tradition.

Butter paneer, or "paneer makhani," follows a similar narrative, adapted for those who prefer vegetarian cuisine. Paneer, a soft Indian cheese, often replaces chicken to cater to the large vegetarian population in India. Butter paneer shares the same rich and creamy sauce, delivering a delectable blend of spices and cream, but with the subtle, milky flavor of paneer instead of chicken.

The dish's popularity soared as Indian cuisine gained global attention. Butter chicken showcased India's ability to balance complex flavours, combining traditional ingredients such as garam masala, cumin, and coriander, with innovative cooking techniques. Its international appeal is partly due to the accessibility of its flavors, which are less fiery than many other Indian dishes, making it a gateway to Indian cuisine for many non-native diners.

Ingredients

Marinade

• 2 lb chicken thighs, cubed

• 3/4 cup yogurt

• 4 tsp garlic paste

• 1 Tbsp of ginger paste

• 2 tsp salt

• 2 tsp Garam masala

• 1 tsp turmeric

• 2 tsp chili powder

Sauce

• 1 Tbsp ghee

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1/2 inch ginger, finely chopped

• 1 Tbsp Garam Masala

• 2 tsp chili powder

• 1 tsp turmeric

• 1 Tbsp tomato paste

• 1 can diced tomatoes

• 1/2 cup cashews

• 1 cup heavy cream

• Fenugreek leaves, for garnish

• Cilantro leaves, for garnish

Directions

1. Combine chicken, yogurt, ginger, garlic paste, salt, garam masala, turmeric, and chilli powder in a bowl

2. Mix and marinate cubed chicken thighs. You may choose to cover and refrigerate for a minimum of 3 hours, and up to 24 hours

3. Use half of the ghee to cook chicken 80% through on a pan

4. Remove chicken from pan and put aside

5. Add remaining ghee to pan and add onions

6. Add chopped ginger and minced garlic paste, Garam Masala, chilli powder, and turmeric

7. Add a spoon of tomato paste and mix

8. After a couple of minutes add a can of diced tomatoes, a handful of cashews, and heavy cream

9. Blend the contents of the pan using an immersion blender or putting the contents or spooning it into a blender

10. Combine chicken and freshly blended sauce back into pan and simmer for 10-15 minute

11. Serve over rice or with naan and enjoy!

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