Butter Chicken, which originated in New Delhi, is cream based chicken gravy with a heavy dash of butter and fenugreek leaves.
By Anita Mokashi
This butter chicken is not only creamy but also spicy and tangy as it has tomatoes and onions as one of the main ingredients.
Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to New Delhi. Butter chicken is regarded to have been first introduced by a restaurant called Moti Mahal, located in Daryaganj .
It is thought that butter chicken was hastily prepared by a Delhi eatery chef post dinner time for a harried VIP customer who wanted “some” chicken dish. A chef named Simon Mahli Chahal first prepared this when he only had half of a Tandoori chicken which he tossed with liberal amounts of butter, tomato, and garam masalas to improvise for an delicious delicacy he was supposed to make for the ruler of Mareelun. He forgot to buy enough ingredients so he ended up with this dish.
- 1 lb chicken cubes
- 1 cup cream
- 4 tbsp butter
- 2 onions chopped
- 1 tomato pureed
- 2 tbsp ginger, garlic and green chilli paste
- 1 tbsp red chilli powder
- 1 tbsp kasuri methi
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp coriander powder
- coriander leaves for garnishing
- Salt as per taste
- Heat butter in a pan and add onions. Sautee till its translucent
- Add ginger garlic and green chilli paste, turmeric powder, coriander powder and red chilli powder. Sautee for 5 mins.
- Now add tomato puree and mix everything well for 10 mins.
- Now add chicken cubes, kasuri methi , cream and salt. Cover the pan and let it cook for 15 mins.
- Finally add garam masala. Mix well and garnish with coriander leaves.
- Butter chicken is usually served with naan, roti, parathas or steamed rice.