Butter Chicken
Butter Chicken
Butter chicken – two simple words to describe one of the richest of Indian dishes. Succulent chicken pieces wrapped in an utterly butterly combination of cream, tomatoes and aromatic spices, this composite dish is a culinary star that tickles palates across the world. Known as murgh makhani in Hindi, it is also one of the most popular Indian dishes recreated around the world. While this iconic dish remains a much-loved favourite on menus across the country, few Indians know about the humble and practical origins of the butter chicken. The genesis of the original butter chicken is inextricably tied to the evolution of another gastronomical hero, the tandoori chicken. Cooked in the radiant heat of the clay tandoor, fragrant and flavoured by the smoke rising from the hot coals, the version Gujral made—with crispy skin and a recognizably bright red exterior—became an enormous success until he was forced to flee Pakistan during the 1947 Partition of India.In his new home in Delhi, Gujral founded a new restaurant, Moti Mahal, in Daryaganj. The refrigeration facilities or lack of thereof at that time led to Gujral having to innovate again to avoid wastage, especially that of the unsold tandoori tikkas. He deduced that a tomato gravy, lush in butter and cream, would soften his leftover chicken and served it as such. The combination proved to be a masterstroke and thus, by accident or an act of genius, the butter chicken was born. The butter chicken and its many equally-delightful versions are the perfect examples of the fact that the best things in life are often discovered by accident. That were some amazing facts about butter chicken. Here is my recipe....but before jumping on the recipe, there is an interesting story!Digression..... We went to a Pakistani friend's wedding reception. Our little son also accompanied us as the venue was in New York and we could not leave him at home in Chicago. He was never interested in such types of get together and always found an excuse to stay at home with someone or we found someone in the friend circle or extended family to drop him off. But this time, it was not an option. So, there, in the dinner menu, was Butter chicken and he took some naan with butter chicken. After the ceremony, when we came back to Chicago, he asked me, "Mom, when we are going to another wedding?" I was so delighted! " You started liking the weddings now?" asked me excitedly. "Hell no! I want to eat butter chicken, wo to shaadi me milta hai na!"I didn't use to cook this dish at home as I was of the impression that my hubby did not like it, he used to love spicier and hotter non-veg, so butter chicken did not fit in this category. But for this, my little son was ready to wait for a wedding party, that was hilarious! Now, mommy came into action and the very next day, prepared butter chicken. And my hubby also loved it! That was our family story of Butter Chicken. Now, I present my version of butter chicken. Ingredients:
1- Tandoori Chicken-4 pieces 2-Plum tomatoes-5(Tomatoes should not be very tangy) 3- Onion-2 medium size 4- Tomato ketchup-1 heaped tsp. 5-Special roasted garam masala-1tsp. 6- Butter-1tsp 7-Red chilli powder-1 tsp. 8-Heavy whipping cream-2 tbsp. 9- Orange color- a pinch 10-Coriander leaves for garnishing 11-Oil-3 tbsp. 12-Salt 13-water-1/4 cup if required Procedure:
1-Cut onions and tomatoes roughly and boil them with salt and red chilli powder. 2-When soft and mushy, cool them and then blend them in a mixer jar. 3-Heat a large pot and add oil and bay leaf, remove bay leaf immediately. 4- Now add blended onion tomato paste, ketchup, orange color and cook masala for about 10 minutes on low setting. 5-Now add special garam masala and keep bhunoing till it starts separating oil. Break chicken into small pieces and add now and stir. 6-Now add butter and when that melts, add cream and turn off the flame. 7- Garnish with some more cream and cilantro and serve with naan, chapatis and rice. The first step of this dish is to make tandoori chicken, I make my own chicken. Recipe link below..
Butter chicken – two simple words to describe one of the richest of Indian dishes. Succulent chicken pieces wrapped in an utterly butterly combination of cream, tomatoes and aromatic spices, this composite dish is a culinary star that tickles palates across the world. Known as murgh makhani in Hindi, it is also one of the most popular Indian dishes recreated around the world. While this iconic dish remains a much-loved favourite on menus across the country, few Indians know about the humble and practical origins of the butter chicken.
The genesis of the original butter chicken is inextricably tied to the evolution of another gastronomical hero, the tandoori chicken.
Cooked in the radiant heat of the clay tandoor, fragrant and flavoured by the smoke rising from the hot coals, the version Gujral made—with crispy skin and a recognizably bright red exterior—became an enormous success until he was forced to flee Pakistan during the 1947 Partition of India.
In his new home in Delhi, Gujral founded a new restaurant, Moti Mahal, in Daryaganj. The refrigeration facilities or lack of thereof at that time led to Gujral having to innovate again to avoid wastage, especially that of the unsold tandoori tikkas. He deduced that a tomato gravy, lush in butter and cream, would soften his leftover chicken and served it as such. The combination proved to be a masterstroke and thus, by accident or an act of genius, the butter chicken was born.
The butter chicken and its many equally-delightful versions are the perfect examples of the fact that the best things in life are often discovered by accident.
That were some amazing facts about butter chicken. Here is my recipe....but before jumping on the recipe, there is an interesting story!
Digression.....
We went to a Pakistani friend's wedding reception. Our little son also accompanied us as the venue was in New York and we could not leave him at home in Chicago. He was never interested in such types of get together and always found an excuse to stay at home with someone or we found someone in the friend circle or extended family to drop him off. But this time, it was not an option. So, there, in the dinner menu, was Butter chicken and he took some naan with butter chicken. After the ceremony, when we came back to Chicago, he asked me, "Mom, when we are going to another wedding?" I was so delighted! " You started liking the weddings now?" asked me excitedly. "Hell no! I want to eat butter chicken, wo to shaadi me milta hai na!"
I didn't use to cook this dish at home as I was of the impression that my hubby did not like it, he used to love spicier and hotter non-veg, so butter chicken did not fit in this category. But for this, my little son was ready to wait for a wedding party, that was hilarious! Now, mommy came into action and the very next day, prepared butter chicken. And my hubby also loved it! That was our family story of Butter Chicken. Now, I present my version of butter chicken.
Ingredients:
1- Tandoori Chicken-4 pieces
2-Plum tomatoes-5(Tomatoes should not be very tangy)
3- Onion-2 medium size
4- Tomato ketchup-1 heaped tsp.
5-Special roasted garam masala-1tsp.
6- Butter-1tsp
7-Red chilli powder-1 tsp.
8-Heavy whipping cream-2 tbsp.
9- Orange color- a pinch
10-Coriander leaves for garnishing
11-Oil-3 tbsp.
12-Salt
13-water-1/4 cup if required
Procedure:
1-Cut onions and tomatoes roughly and boil them with salt and red chilli powder.
2-When soft and mushy, cool them and then blend them in a mixer jar.
3-Heat a large pot and add oil and bay leaf, remove bay leaf immediately.
4- Now add blended onion tomato paste, ketchup, orange color and cook masala for about 10 minutes on low setting.
5-Now add special garam masala and keep bhunoing till it starts separating oil.
Break chicken into small pieces and add now and stir.
6-Now add butter and when that melts, add cream and turn off the flame.
7- Garnish with some more cream and cilantro and serve with naan, chapatis and rice.
The first step of this dish is to make tandoori chicken, I make my own chicken. Recipe link below..
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