Butter Chicken

Origins of Butter Chicken

Butter chicken or Murgh makhani is an Indian dish and popular in countries all over the world.
The origins of butter chicken is a little confusing. Some say it can be traced back to Delhi, during the period of Mughal Empire. Some people believe that butter chicken is a version of Tikka Masala, which is sort of like the national dish of Great Britain now. Supposidly an Englishman was served tandoori chicken by an Indian and complained that there was no gravy. So the Indian chef made a tomato curry sauce and stuck the tandoori chicken in there.
So if you believe the story, Butter Chicken had its origins in Britain 25 years ago, rather than India centuries ago. This dish is one of the most popular Indian meals and can ironically now be found in restaurants in India.

Best Butter Chicken recipe

Ingredients :
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste

For the marinade :
1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice 
½ tsp jeera
5 tbsp yoghurt

 

Directions

Marinate the chicken in the marinade for 1 whole hour. Heat oil in a non-stick pan and fry the chicken for 10 minutes. Remove the chicken and keep aside. In the remaining oil fry add the chopped onions till golden , then add the ginger-garlic paste and fry sprinkling little water now and then, till the oil separates. Add the cashew paste, chilli powder, tomato paste and cook for 10 mins. Add the butter and the cream and the chicken. Mix well and cook till done. Garnish with coriander.

 

     

     

     


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