Hey chefs,

Today in culinary school we went international and dove into the rich, colorful world of Indian cuisine. We made a series of classic Indian dishes, including the beloved butter chicken — and let me tell you, it was absolutely divine.

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Understanding Indian Flavor Profiles

One of the most exciting parts of exploring Indian food is the flavor profile, which is quite different from many Western dishes.

In Western cooking, we often build flavor using herbs like thyme, rosemary, basil, and parsley, and we rely on staples like garlic, onions, dairy, and wine for depth.

Indian cuisine, on the other hand, leans into bold, aromatic spices like:

• Turmeric
  
• Coriander
  
• Cumin
  
• Fenugreek
  
• Garam masala
  
• Cardamom
  
• Cinnamon
  
• Cloves
  

These spices aren’t just thrown in all at once — they’re layered at different stages of cooking to create depth, warmth, and complexity.

Another key technique? Blooming the spices. This means heating them in oil or ghee to unlock their essential oils and deepen their flavor.

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Let’s Talk Butter Chicken

Butter chicken (murgh makhani) is one of the most iconic Indian dishes, and once you try it, it’s easy to see why. It’s rich, creamy, slightly tangy, and full of warm spices.

A Little Background:

Butter chicken originated in Delhi in the 1950s as a clever way to repurpose leftover tandoori chicken. The chicken would be simmered in a tomato-based sauce enriched with butter and cream — creating something both comforting and luxurious.

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Tips for Making Delicious Butter Chicken at Home:

• Marinate the chicken in yogurt, lemon juice, garlic, ginger, and spices (like garam masala and turmeric). This not only infuses the chicken with flavor but tenderizes it beautifully.
  
• Use ghee or butter to sauté aromatics like onions, garlic, and ginger. This builds the base of flavor for the sauce.
  
• Add tomato puree and simmer until the sauce darkens and thickens before adding cream. This helps mellow the acidity of the tomatoes and gives it that deep, comforting flavor.
  
• Grill or sear the chicken before adding it to the sauce. This adds extra texture and brings a smoky element to the dish (which mimics traditional tandoori preparation).
  
• Don’t forget a touch of sugar or honey to balance the spice and acidity.
  

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Serving Ideas:

Butter chicken is traditionally served with:

• Steamed basmati rice
  
• Naan or roti
  
• Fresh cilantro
  
• Pickled onions or chutney for brightness
  

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Indian cuisine is bold, nuanced, and incredibly rewarding to cook. If you haven’t tried making Indian food at home, butter chicken is a great place to start. You’ll gain new flavor instincts and techniques you can carry into all kinds of cooking.

Here is the recipe.

Until next time, happy cooking!