The Flavors of India: Mango Butter Chicken, a Summertime Delight
As the summer sun beats down, our taste buds often cry out for a reprieve from the heat. And what better way to cool off than with a dish that combines the sweetness of mangoes with the richness of buttery chicken? Enter Mango Butter Chicken, a delightful fusion of East Indian and Western flavors that is sure to tantalize your taste buds.
Origins
Mango Butter Chicken, or as the Indians call it, "Mango Chicken Tikka Masala," has its roots in the bustling streets of India, particularly in the city of Delhi. This popular dish is a twist on the classic Chicken Tikka Masala, which has gained worldwide recognition for its creamy tomato-based sauce. In this version, the sauce is replaced with a sweet and tangy mango puree, giving it a unique flavor profile that is both familiar and exotic.
Preparation
To make Mango Butter Chicken, start by marinating chicken thighs in a mixture of yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper. Then, grill or bake the chicken until it’s cooked through, before finishing it off in a pan with melted butter and a reduction of mango puree, heavy cream, and spices. The result is a succulent, buttery chicken dish with a vibrant yellow hue and a flavor that’s both rich and refreshing.
Variations
While traditional Mango Butter Chicken is made with chicken, you can easily substitute it with other proteins like shrimp or paneer (Indian cheese) for a vegetarian option. Additionally, feel free to play with the amount of spices and the type of mango used to suit your taste. Some popular variations include:
- Mango Salsa Chicken: Add a fresh and zesty twist by topping the dish with a chunky mango salsa made with diced mango, red onion, jalapeño, cilantro, and a squeeze of lime juice.
- Butter and Jaggery Chicken: Replace heavy cream with ghee (clarified butter) and add a drizzle of jaggery (unrefined cane sugar) for a richer, more complex flavor profile.
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Spicy Mango Chicken: Kick up the heat by adding more cayenne pepper or red pepper flakes to the marinade or serving the dish with a side of spicy mango chutney.
Health Benefits
Mango Butter Chicken is not only a flavor sensation, but it also offers several health benefits. The mango puree is rich in vitamins A and C, potassium, and dietary fiber, while the chicken breast provides lean protein. The garam masala and cumin add a boost of antioxidants and anti-inflammatory properties. So, go ahead and indulge in this taste sensation, knowing you’re treating yourself to a flavorful and nutritious meal.
Conclusion
Mango Butter Chicken is a symphony of flavors that will transport you to the bustling streets of India, even as you sit in the comfort of your own kitchen. With its vibrant yellow color and explosion of flavors, this dish is sure to become a summer staple in your household. So, don’t be afraid to experiment with spices, proteins, and ingredients to make it your own, and get ready to delight your taste buds with the sweet and savory fusion of Mango Butter Chicken.
Mango Butter Chicken
Butter Chicken Spice Blend (Makhani Masala):
* 3 tsp Garam Masala
* 2 tsp Ground Turmeric
* 3 tsp Ground Cumin
* 2 tsp Ground Coriander
* 3 tsp Ground Kashmiri Chilli Powder
# Marinade Ingredients:
* 2.2 lbs Chicken Breasts – (1kg) cut into large dice
* 2 tbsp Yoghurt
* 2 tbsp Minced Garlic
* 1 tsp Minced Ginger
* 3 tbsp Butter Chicken Masala
* 1Â Lemon, juice only
* 1 handful Fresh Coriander
* 1 tsp Salt
# Ingredients for the Butter Sauce:
* 5 tbsp Butter – You can use ghee instead
* 1.7 lbs Chopped Tomatoes – (800g)
* 2 Onions, medium size – fine dice
* 2 tbsp Minced Garlic
* 2 tbsp Butter Chicken Masala
* Salt to taste
* 4 tbsp Mango Chutney – You can use 1 fresh ripe mango instead.
* 1 cup Heavy Cream – (240ml)
Instructions:
1. Marinate the diced chicken in a mix of spices, yoghurt, garlic, ginger, fresh coriander, lemon juice and salt. Let it sit overnight in the fridge or for a minimum of 1 hour at room temperature. Let the flavours meld together 🙂
2. In a non-stick frying pan, heat oil or ghee over high heat. Pan-fry the chicken pieces in batches to avoid overcrowding, until nicely browned. Keep the browned chicken aside.
3. In the same pan, reduce to medium heat and melt remaining butter or ghee. Sweat the diced onions with a teaspoon of salt until translucent. Then, add minced ginger, garlic, the remaining spices, and any leftover marinade, cooking until fragrant for around **2 minutes**.
4. IAdd chopped tomatoes to the pan, followed by double cream and mango chutney. Blend the sauce using an immersion blender for a smooth consistency. Add the cooked chicken and bring the mixture to a simmer. Let it cook for **10 minutes**, seasoning with more salt as needed.
5. Serve the Mango Butter Chicken garnished with freshly chopped coriander. It pairs wonderfully with cucumber raita, naan bread, and basmati rice. Smacznego!