recipe for Butter Chicken comes from India and is based
on the cooking of the sub-continent. Always remember that
quantities are very much a matter of personal taste and
these recipes are intended as a guide to enable you to cook
authentic tasting Indian dishes.
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 the 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 with chicken
tikka smeared in a lot of butter with a thick tomato curry.
Later he improved the 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, to suit different
palates. The main ingredient of butter chicken is chicken
and butter, mixed with orange colour, onion, tomato and
an authentic Indian spice sauce. The most important ingredient
for this dish is dried fenugreek leaves (kasoori methi),
which are added at the end of cooking to give a final touch
to the dish for garnishing.
If you would like to know more about Indian cooking read
the article Indian
Cooking . . . how did it become so popular?
1 kg chicken
Ginger garlic, crushed
Bay leaves, cinnamon, cardamoms, cloves, peppercorns
Garam masala, red chili, turmeric, coriander, cumin powder
Onion, finely sliced
Tomatoes, chopped and blended in food processor
Juice of 1 lime
Fresh coriander for garnishing
Kasoori methi (dried fenugreek leaves)
the chicken, cut it into pieces and wash it.
salt, red chili powder and lime juice on to the chicken
and marinate for an hour.
put the almond, peppercorn, cinnamon, bay leaves and cloves
on a hot griddle and roast them until brown.
them cool and then add cardamoms and grind it into a fine
the ground spices and almond mixture with the yoghurt.
the chicken with the mixture and marinate for another
another heavy pan on the heat, add some oil and butter,
and fry the onion until brown.
the crushed ginger and garlic paste and continue to cook
until the raw smell is gone.
the chicken from the marinade and add to the pan and fry
until the meat is sealed
the tomatoes, the kasoori methi (dried fenugreek leaves),
chicken stock and the marinade mixture.
until the sauce has thickened and reduced and the chicken
is cooked through.
the butter in another pan and pour the melted butter over
from the heat and garnish with fresh chopped coriander.
your Butter Chicken with Naan or Tandoori Roti as your relish.
dish goes well with Kaali Daal, Naan (baked flat bread)
or Tandoori Roti or Jeera rice. Needless to say this is
a rich curry, and has lot of calories, but if you love food
and do not count calories . . . you can always join a gym.
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