Butter Chicken (Murgh Makhani)
Rédacteur en chef
London, United Kingdom ·
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London, United Kingdom ·
Butter chicken, or murgh makhani, is marinated chicken in a spiced tomato and butter sauce. It is Indian, specifically Delhi, and it has an unusually well-documented origin for a dish of its age. It was created at the Moti Mahal restaurant in Delhi in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral, and the account of how is credible rather than folkloric: leftover tandoori chicken, drying out as it sat, was revived in a gravy of tomato, butter and cream. That is a restaurant solving a waste problem, and the dish that resulted became one of the most widely eaten Indian dishes in the world. The English term butter chicken appears in print by 1975. It travels remarkably well, and Africa is part of that. Butter chicken is widely cooked across East and Southern Africa, where large South Asian communities have shaped local cooking for generations, and it appears on restaurant menus from Nairobi to Durban. It has also been absorbed into pizza toppings, wraps and pies in Canada, Australia and New Zealand. The marinade is the part people skip and should not. Yoghurt, lemon, chilli and garam masala over several hours is what tenderises the chicken and puts flavour into the meat rather than only around it. The source's ingredient list is badly scrambled and has been rebuilt from its method.
Butter chicken, or murgh makhani, was created at the Moti Mahal restaurant in Delhi in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral, reportedly by reviving leftover tandoori chicken in a tomato and butter gravy. The English name appears in print by 1975.
Combine the lemon juice, yoghurt, cumin, paprika, chilli powder and half the garam masala in a bowl with some seasoning.
Cut the chicken into bite-sized pieces and turn them through the marinade until coated. Cover and chill for at least an hour, or overnight, this is where most of the flavour and all of the tenderising happens.
Warm the oil in a large heavy saucepan. Cook the onion, garlic, green chilli and ginger over medium heat for about 10 minutes, until soft and beginning to colour.
Work in the remaining garam masala, the ground fenugreek and the tomato purée, and cook for a further 2 minutes until fragrant.
Pour in the stock and the marinated chicken, along with any marinade left in the bowl.
Cook for about 15 minutes, then let it bubble gently for a further 5 until the sauce has thickened and the chicken is cooked through.
Scatter with toasted flaked almonds and serve with basmati rice, naan, chutney, coriander and lime wedges.
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