What better way to mark the upcoming Diwali celebration than with this iconic Indian dish? Butter chicken, or murgh makhani, is as rich as its name suggests. Marinated chicken gets a blast of char from the broiler, then takes a quick dip in a spiced, buttery, tomato sauce before meeting rice and warm naan on your plate. It’s easy to make, impressive and only requires about 30 minutes of cooking time. A quick marinade of yogurt, lemon and spices lends tenderness to the chicken thighs. Round out your Diwali meal with frozen naan and samosas from Trader Joe’s. Better yet, stop in to Patel Brothers Indian grocery store to explore traditional spices, chutneys, homemade chapati and a wide variety of Indian foods. If you’ve never tasted fresh sugarcane juice, this is a great place to try it.

Diwali festivities begin this October 24, leading into five days of feasts, fireworks, candles and sweets. Diwali is celebrated all over the world but remains India’s biggest and most cherished holiday. Essentially, Diwali represents the victory of good over evil and light over darkness, marked by the oil lamps, candles and fireworks. Each day encompasses different rituals and entertainment but food, especially sweets, are the star of the show. 

While a trip to a traditional Indian market can be fun, it’s not imperative for this recipe. You can find all the ingredients needed for this recipe at your local market. What are the origins of butter chicken? With any hugely popular dish, there are going to be many claiming ownership. It seems to have come from a restaurant in Delhi called Moti Mahal in the 1950’s after the partition of India and Pakistan. Legend says, butter chicken was born when owners used up some leftover tandoori chicken and revived it in this now famous sauce. Today, butter chicken is served all over the world in its original form, and even in pies in New Zealand and a topping on poutine in Canada.

Butter Chicken (serves 4-6)

2 pounds boneless, skinless chicken thighs (cut into one-inch cubes)

1 large yellow onion (diced)

1 thumb of ginger (peeled and grated)

4-5 cloves of garlic (grated)

1 jalapeño (diced fine)

1 (28 ounce) can of crushed tomatoes

4 tablespoons of unsalted butter

3/4 cup cream

2 tablespoons ground garam masala (a spice blend)

1 teaspoon ground turmeric 

1-2 teaspoons salt

Black pepper to taste

Chopped cilantro for garnish 

Marinade:

1 cup plain yogurt

Juice of one lemon

2 teaspoons salt

1 teaspoon ground coriander

1 teaspoon ground cumin

Black pepper

1. Mix the marinade together and combine with chicken in the fridge for at least an hour, preferably several hours.
2. Set a broiler to high heat. Place marinated chicken on a cooling rack over a sheet tray. The cooling rack is necessary to let the liquid separate and the meat to really char. Broil on high heat for 5 minutes. (Alternatively, brown the chicken in a cast iron skillet on high for 5 minutes.) Remove and set aside.
3. To create the sauce, start by browning the onions in butter over medium heat in a large pot for 8-10 minutes.
4. Add jalapeño, garlic and ginger (I always use a microplane for grating ginger and garlic). Cook for 2-3 minutes. Then add spices, stirring to keep from burning. Add the tomatoes, chicken and any remaining juices to the pot. Stir well. Cover with a lid and cook for 15 minutes on medium heat.
5. Stir in the cream and continue to cook for another 5 minutes until the chicken is completely cooked. Adjust salt and pepper.
6. Remove from heat and serve with warm naan or rice. Garnish with chopped cilantro.