Description

An Indian dish, popular in countries all overthe world. The origins of butter chicken can be traced back toDelhi, during the period of Mughal Empire

Butter Chicken is among the best known Indian foods all over theworld. Its gravy can be made as hot or mild as you like so it suitsmost palates. Also commonly known as Murg Makhani, Butter Chickentastes great with Kaali Daal (black lentils), Naans and a greensalad. This is my recipe for Butter Chicken and it is the realdeal! It has been tried and tested numerous times and is loved byeverybody that has eaten it. I hope you will like it too.

Along with Chicken Tikka Masala, Butter Chicken is without adoubt one of the most well known Indian dishes around the world.But unlike Chicken Tikka Masala, which is sometimes claimed as anational dish of the UK, Butter Chicken (Murgh Makhani) isdecidedly of North Indian provenance.

Maybe it’s the name (can you think of a more decadent soundingname?), or perhaps it has a flavor profile that appeals acrosscultures. Whatever the reason, butter chicken has managed to findits way around the globe, showing up on menus from Toronto to Tokyoto Turin.

Ingredients:
250 gm of boneless chicken, cubed
2 onions, minced
1 tomato, pureed
1 tbsp of tomato paste or sauce
1 tbsp of butter, ghee, or oil
1 tsp of minced garlic
1 tsp of minced ginger
2 tsp of coriander powder
1 tsp of chilli powder (use Kashmiri chilli powder for betterresults)
1 tsp of garam masala or chicken masala
1 large pinch of kasuri methi / dried fenugreek leaves
1 cup of milk
3 tbsp of cream or pureed cashew paste (soak and grind cashewnuts)
1-2 tsp salt (adjust to taste)
1/4 tsp of turmeric powder
1 small bunch of coriander leaves / cilantro, for ganish

How to Make Butter Chicken:
Heat the butter in a pan and add the minced onions. Fry untilgolden brown
Add the ginger, garlic, coriander, chilli powder, turmeric, andsalt. Fry for a minute until fragrant

Add the pureed tomato and tomato paste and cook for 3-4 minsuntil the mixture bubbles uniformly

Thrown in the kasuri methi, milk, and the cubed chicken. Cookcovered for 8-10 mins until the chicken is soft. The chicken willlet out more water, just check once or twice in between and givethe curry a stir. Keep the flame on sim
When the chicken is cooked soft, open the lid and cook for afurther minute or two. If the gravy is too thick, add some water atthis stage
When done, add the garam masala or chicken masala and the cream orcashew paste. Give it a good stir, but don't boil

Adjust salt, garnish with the coriander leaves, and remove fromfire
Serve hot with tawa naan, vegetable pulao, or jeera rice