recipe for Butter Chicken comes from India and was commissioned
to compliment the earlier published article entitled Indian
Cooking . . . how did it become so popular?
Butter chicken is another popular cuisine of India and Pakistan
and should not be mistaken with chicken tikka.
Butter chicken was created at Moti Mahal restaurant in Dariyagunj,
Delhi. It is usually served with steamed rice, naan bread,
tandoori roti, rumali roti or parathas. It is believed that
a chef had made this in a bit of hurry for a VIP who wanted
a chicken dish. At that time he only had half a chicken tikka
left so he made a curry of chicken tikka smeared in lots of
butter with a thick tomato sauce. Later he improvised this
dish and made it a regular part of the restaurant menu.
It is one of the most popular Indian dishes all over the
world. Butter chicken can be made hot or mild. The main ingredients
in butter chicken are chicken, butter, onions, tomatoes and
authentic Indian spices sauce. The most important ingredient
of this dish is dried fenugreek leaves (kasoori methi).
Ingredients for Butter Chicken
1kg chicken (skinless)
Ginger and garlic paste
Red Chilli Powder
Tomatoes (chopped and blended)
Juice of 1 lime
Kasoori methi (dried fenugreek leaves)
How to make Butter Chicken
and cut the chicken into cubes.
the salt, red chilli powder and lime juice over the chicken
and leave to marinate for 1 hour.
a hot griddle roast the almonds, peppercorn, cinnamon, bay
leaves and cloves until they turn brown. Cool the mixture,
add the cardamoms and grind into a fine powder.
the above ground spices with the yoghurt, add the chicken
and mix well. Leave to marinate for another hour.
some oil and butter in a heavy pan and add the finely chopped
onions. When the onion has browned, add crushed ginger and
garlic paste and cook for a couple of minutes until the
raw smell of the ginger and garlic disappears.
the pieces of chicken only from the yoghurt mixture and
fry until they change colour from pink to a wheatish colour.
the chopped and blended tomatoes, kasoori methi (dried fenugreek
leaves), garam masala, turmeric, cumin powder, chicken stock
and the yoghurt mixture.
over a low to medium heat until the sauce thickens and the
chicken is fully cooked.
another pan melt the butter and pour this over the chicken
and take the pan off the heat.
with fresh coriander.
with naan, tandoori roti or jeera rice. This dish goes well
with kaali daal.
need to say that this is a rich curry, and has lots of calories.
But if you love food, you cant count calories. I would
advise you to eat well and join a gym too!
"Just a comment about the quantity of ingredients in this
series of recipes, I would say that most people add in different
amounts according to how they like it. Recipes are either
normally passed on or people learn by experimenting with different
amounts of spices until they get the taste they like, for
example, I know I put different amounts of thngs into curries
than my family and friends do, everyone does tend to work
out how much they like."
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