Makhan Murg

Makhan Murg Recipe - A Delicious Indian Chicken Dish

Region / culture: India | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Makhan Murg, also known as Butter Chicken, is a popular Indian dish known for its rich and creamy tomato-based sauce. This dish is a favorite among many due to its flavorful and aromatic spices that create a delicious and satisfying meal.

History

Butter Chicken originated in the 1950s in Delhi, India. It was created by the chefs at the Moti Mahal restaurant, who wanted to find a way to use leftover tandoori chicken. They decided to simmer the chicken in a rich and creamy tomato sauce, resulting in the creation of Butter Chicken. Since then, this dish has become a staple in Indian cuisine and is enjoyed by people all over the world.

Ingredients

4 skinned chicken breasts
1 large finely chopped onion
3 tbsp butter
2 tsp crushed garlic
1 tsp grated ginger
1 tsp finely chopped green chili peppers
0.5 tsp paprika
1 tbsp curry powder
1 cup tomato sauce
1 tsp salt, or to taste
1 cup whipping cream, or half and half
1 tbsp finely chopped cilantro (optional)

How to prepare

Cut the chicken into bite-sized pieces.
In a saucepan, fry the onions in butter until they turn golden brown.
Add the garlic, ginger, chili peppers, paprika, and curry powder.
Fry for a few seconds.
Add the tomato sauce, salt, and chicken, slowly bringing it to a boil.
Reduce the heat and simmer until the chicken is nearly cooked, approximately 15 to 20 minutes.
Add the whipping cream, stir, and simmer until the chicken is tender.
Garnish with cilantro.

Variations

Add cashew paste for a creamier texture.
Use boneless chicken thighs instead of chicken breasts for a juicier result.
Add a splash of lemon juice for a tangy twist.

Cooking Tips & Tricks

Marinate the chicken in yogurt and spices for a few hours before cooking to enhance the flavor and tenderness.

- Use ghee (clarified butter) for a more authentic taste, but butter can be used as a substitute.

- Adjust the amount of chili peppers to suit your spice preference.

- For a healthier version, use Greek yogurt instead of half and half.

- Garnish with fresh cilantro for a burst of freshness.

Serving Suggestions

Serve Makhan Murg with steamed rice, naan bread, or roti for a complete meal.

Cooking Techniques

Simmer the chicken in the sauce to allow the flavors to meld together.

- Stir in the half and half at the end to prevent curdling.

Ingredient Substitutions

Use coconut milk as a dairy-free alternative to half and half.

- Substitute chicken with paneer for a vegetarian version.

Make Ahead Tips

Marinate the chicken ahead of time for more flavor.

- Prepare the sauce in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Garnish with a drizzle of cream and a sprinkle of garam masala for an elegant touch.

Pairing Recommendations

Pair Makhan Murg with a side of cucumber raita or a fresh salad for a balanced meal.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

28g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains dairy (butter and half and half).

Summary

Makhan Murg is a rich and creamy dish that is high in protein and fats. It is a satisfying meal that is best enjoyed in moderation.

Summary

Makhan Murg is a classic Indian dish that is loved for its rich and creamy tomato sauce. With the right balance of spices and flavors, this dish is sure to be a hit at your next meal. Enjoy the delicious taste of Makhan Murg with your family and friends!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Makhan Murg, a delicious Indian butter chicken dish, many years ago. It was during a trip to India, where I had the opportunity to learn from a local chef who generously shared his secrets with me.

I had always been fascinated by the intricate flavors and spices used in Indian cuisine, so when I had the chance to learn how to make one of their most famous dishes, I jumped at the opportunity. The chef, a kind and patient man, took me under his wing and taught me the traditional methods of preparing Makhan Murg.

The first step in making this dish was marinating the chicken in a mixture of yogurt, lemon juice, and a blend of aromatic spices such as cumin, coriander, and garam masala. The chicken was then left to marinate for several hours, allowing the flavors to penetrate the meat and tenderize it.

Next, the marinated chicken was cooked in a rich and creamy tomato-based sauce made with butter, cream, and a secret combination of spices that the chef referred to as his "magic blend." The sauce simmered gently on the stove, allowing the flavors to meld together and create a luxurious and velvety texture.

As the dish cooked, the kitchen filled with the intoxicating aroma of spices and butter, making my mouth water in anticipation. I watched in awe as the chef effortlessly stirred the pot, adding a dollop of butter here and a splash of cream there, adjusting the seasonings until he was satisfied with the taste.

Finally, the Makhan Murg was ready to be served, garnished with fresh cilantro and a drizzle of cream. The first bite was a revelation – the tender chicken melted in my mouth, coated in a creamy and flavorful sauce that was both rich and comforting. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a recipe that would become a favorite in my own kitchen.

After returning home from my trip, I recreated the Makhan Murg recipe for my family, who were delighted by the exotic flavors and luxurious texture of the dish. It quickly became a staple at our dinner table, a special treat that we would enjoy on special occasions and holidays.

Over the years, I have made this recipe countless times, tweaking and perfecting it to suit my own tastes. I have shared it with friends and family, who have all fallen in love with the rich and decadent flavors of Makhan Murg. It has become a signature dish of mine, a testament to the culinary adventures I have embarked on and the knowledge I have gained from my travels.

As I sit down to enjoy a plate of Makhan Murg with my loved ones, I am reminded of the kind chef who taught me how to make this dish and the joy it brings to all who taste it. It is a recipe that holds a special place in my heart, a reminder of the thrill of discovery and the magic of sharing a delicious meal with those we hold dear.