Butter Chicken Recipe
By Indian Chef
Butter Chicken
Butter chicken and Tandoori Chicken was invented Kundan Lal Gujral in 1920 by just before the independence of India from British. They soon got very popular and right now one of the most popular of all Indian Chicken dishes. The inventor migrated to India at time of independence and opened restaurant Moti Mahal in Chandni chowk area. To this date Moti Mahal has several branches in Delhi and all still make it same way. This is a very rich chicken dish with lots of taste and calories. Butter literally flows over the chicken which gives it its rich taste. Butter chicken is available all over India in every nook and corner is in India it is more popular than Chicken Tikka masala. This chicken recipe is extension of Tandoori chicken so one should know how to make Tandoori chicken before trying this dish.
Here is an authentic link to make tandoori chicken
Serves 6
Ingredients:
1. Tandoori Chicken: 8 pieces or 1 full tandoori chicken.
2. Tomatoes: 400 grams / 14 oz chopped.
3. Tomato Puree: 1 tbsp
4. Butter: 40 grams/ 1½ oz cut in to small pieces.
5. Red Onion: 1 large finely chopped.
6. Ginger and Garlic paste: 1½ Tbsp.
7. Red Chili powder: ½ Tsp.
8. Sugar: 1 pinch.
9. Ghee: 30 grams / 1 oz.
10. Water: 125ml / 4 fl oz.
11. Garam masala: ½ Tsp.
12. Ground Cumin: ½ Tsp.
13. Ground Coriander: ½ Tsp.
14. Cream: 4 Tbsp.
15. Salt to taste
16. Black grounded pepper to taste.
17. Chopped Cashew nuts and fresh coriander springs to garnish.
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1. Take a blender, food processor or spice grinder and in it put onion and ginger garlic paste.
2. Now blend them well till a uniform paste is formed.
3. Now add tomatoes and blend it well.
4. Add chili powder, sugar and pinch of salt and blend well in a uniform paste.
5. Now in wok or large pan melt the ghee on a medium heat.
6. Add to it the tomato mixture and water.
7. Stir in tomato puree.
8. Bring the mixture to boil stirring it frequently.
9. Reduce the heat to simmer and simmer for 5 minutes stirring frequently.
10. The mixture would have thickened by now, if not then simmer it for another couple of minutes.
11. Now add half the butter, garam masala, coriander and cumin.
12. Add chicken pieces.
13. Mix well till chicken pieces are well coated with the thickened sauces.
14. Simmer it for about 12 to 15 minutes till chicken is very hot.
15. Taste the sauce and add salt, chili powder if required.
16. In a small bowl lightly beat the cream.
17. From the chicken mixture take about 10 tbsp of sauce and add to cream.
18. Beat it good.
19. Now add this to chicken mixture.
20. Add remaining half of the butter on top of it so when it melts it forms a layer of butter.
21. Garnish with chopped cashew nuts and chopped coriander leaves.
22. Serve it hot with Naan or Tandoori Roti.
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Comments
Hi Jenubouka, Yes I was also surprised that this dish is just 90 years old. I thought this was invented by Royal cooks of Moughals but when i researched about its history , I found that Mr. Gujral not only invented Butter chicken but also tandoori chicken too.
wow, igot to know that this recipe or dish is being used for so many decades...... and still its one of the best dishes i always like. I am really proud to say that this is an indian dish....
Thanks Shalini for visiting my page and leaving a comment.
have to try this one!
Thanks Rita
That's some great information about Tandoori Chicken. Thanks for Sharing!
You Are welcome Anamika.
jenubouka 3 months ago
The back story is quite interesting about this dish. One of my all time favorites of Indian cuisine is tandoori, right next to anything with the word butter in the title!