Introduction to Butter Chicken
Butter Chicken, a beloved dish in Indian cuisine, has made its mark worldwide with its rich and flavorful taste. Often known as Murgh Makhani, this dish combines succulent pieces of chicken with a creamy tomato-based sauce. In this article, we’ll explore the origins, ingredients, and step-by-step instructions to create the perfect Butter Chicken.
Origin and History
Butter Chicken has its roots in Delhi, India, tracing back to the 1950s. Created by Kundan Lal Gujral, this dish was a result of experimenting with leftover tandoori chicken, blending it with a luxurious tomato-based gravy. The combination of spices and creamy texture quickly made it a culinary sensation.
Ingridence
- Chicken – 500 grams
- Butter – 2 tbsp
- Tomatoe – 600 grams
- Onion 1 medium size
- Lemon juice – 1tbsp
- Salt – as per test
- Kashmiri red chili powder – 3 tsp
- Red Chili Powder – 1 tsp
- Garam masala – 2 tsp
- Kauri methi – 1 tsp
- Cinnamon – 2 Pisces (Crushed)
- Cloves – 4 Pisces
- Green chilies – 1 to 2 Pisces
- Turmeric powder – ⅛ tsp
- Cumin powder – 1 tsp
- Coriander powder – 2 tsp
- Oil – 1 tbsp
- Ginger garlic paste – 1.5 tbsp
- Yogurt – ⅓ cup
How to cook Butter Chicken step by step procedure:
Marinade
Remove excess water from the chicken make sure the chicken is dry as possible, and take
- ½ tsp red chilli powder
- ¼ – ⅓ tsp salt (as per test)
- ¾ – 1 tbsp lemon juice
then add to the chicken mix it well and rest it for 20 minutes. Later add
- ¾ tbsp Ginger garlic pest
- 1 tsp Garam masala
- ½ tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Kasuri methi
- ⅛ tsp Turmeric and yogurt
Mix it well and marinade for atleast 12 hrs in refrigerator.
Gravy
Keep the chicken out of the refrigerator, and keep aside to come to the normal temperature mean take the following ingredients
- 2 tbsp butter
- 1 cinnamon
- 4 green caramoms
- 4 cloves
- ¾ tbsp ginger garlic paste
- 2 green chilis chopped (as per test)
- 1 – 2 tsp karmiri red chilli powder
- 1 – 1.5 tsp garam masala
- ½ tsp cumin powder
- 1 – 1.5 tsp coriander powder
- 1.5 tbsp kasuri methi
Now cut the onion in small pieces, take pan add one tbsp oil and fry the onion until its golden brown, cool down for 7 to 8 minutes meanwhile cut the 600 grams of tomatoes in pieces and and ready for bland, take
- pasasta
