Want something buttery, delicious, and genuinely remarkable? A distinctive fusion meal, Dashi Butter Chicken combines the rich creaminess of traditional butter chicken with the umami intensity of Japanese dashi broth. It’s a tasty and cozy dish that’s easy to prepare at home and has an exotic flair.
Dashi Butter Chicken :
Bid farewell to monotonous chicken dinners! Infused with the rich umami tastes of dashi stock, Chicken is an opulent take on the traditional Indian dish. Smooth, flavorful, and utterly fulfilling, this East meets East recipe is perfect for any occasion.
History of the Recipe :
“Murgh Makhani,” or butter chicken, first appeared in Delhi in the 1950s. It is renowned for its delicate marinated chicken and creamy sauce made with tomatoes. A key umami-rich component of Japanese cookery is dashi, a broth produced from kombu (seaweed) and bonito flakes. A modern culinary invention that originated in fusion restaurants and home kitchens experimenting with international flavors is the combination of dashi and butter chicken. The outcome? A dish rich in umami, smokey, and creamy flavors.
How to Make Dashi Butter Chicken at Home : Savory, Silky, and Packed with Umami
Ingredients
For Chicken Marinade:
- 500 gram boneless chicken thighs or breasts (cubed)
- ½ plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp salt
For Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion (finely chopped)
- 1 tbsp ginger garlic paste
- 2 tomatoes (pureed)
- 1 tsp garam masala
- ½ tsp chili powder
- ½ tsp paprika
- Salt to taste
- ½ cup dashi broth (kombu + bonito flakes or instant powder)
- ½ cup heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken:In a bowl, mix yogurt, lemon juice, turmeric, chili powder, and salt. Add chicken, coat well, and marinate for at least 30 minutes.
- Make the Dashi (if homemade):Simmer 2 cups water with a piece of kombu and a handful of bonito flakes. Strain and reserve ½ cup for the recipe.
- Cook the Chicken:In a skillet, heat oil and cook marinated chicken until browned and cooked through. Remove and set aside.
- Prepare the Sauce:In the same skillet, add butter. Sauté onions until golden. Add ginger garlic paste and cook until fragrant.
- Add Spices and Tomatoes:Add pureed tomatoes, chili powder, paprika, and garam masala. Cook until the oil separates.
- Add Dashi and Cream:Pour in the dashi broth and simmer for 2–3 minutes. Stir in heavy cream and cooked chicken. Simmer for another 5 minutes.
- Garnish & Serve:Top with fresh cilantro and a swirl of cream. Serve hot with rice, roti, or naan.
Notes
Tips for Dashi Butter Chicken :
- For juicier results, use chicken thighs without bones.
- Marination guarantees soft and tasty meat, so don’t neglect it.
- To achieve a more or less intense umami flavor, adjust the quantity of dashi.
- Before serving, add a little more butter for added richness.
FAQs for Butter Chicken :
Q1: Can I use dashi from the store?
Indeed, instant dashi powder or dashi packets save a lot of time and are effective.
Q2: Can vegetarians safely consume dashi?
Bonito flakes (fish) are a staple of traditional dashi. You can use kombu-only dashi for a vegetarian variation.
Q3: Is Dashi Butter Chicken freezer-friendly?
It does freeze well. Before serving, let it cool, keep it in airtight containers, and then reheat it slowly.
Q4: Which sides complement this dish the most?
The thick sauce can be soaked up with flatbread, garlic naan, or steamed rice.
Conclusion :
A unique and cozy fusion meal, Chicken combines Japanese refinement with Indian richness. It’s perfect for special meals, intimate dinners, and wowing visitors with something genuinely original. You will want it repeatedly after you give it a try.
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