The Butter Chicken was first served, back in the 1950s in the world-renowned Moti Mahal restaurant in Delhi. Its invention is attributed to the three Punjabi Restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass.
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Recipe
Region/ cuisine: Indian
Main Ingredients:
For Chicken: 400 gms Chicken breast boneless, 1 tbsp Ginger garlic paste, 1 tbsp Red chilli powder, 5 tbsp Yogurt, 2 tbsp Tandoori masala, Salt to taste.
For Gravy:
4 roughly slit tomatoes, 1 roughly cut onion, 1 tbsp garlic paste, 50 gms cashew, 1 tsp kasoori methi, 1/2 tsp garam masala, 4 tbsp sugar, 2 tbsp kashmiri chilli powder, 5 tbsp butter, 3 tbsp cream, 1.5 tbsp White Vinegar, Salt to taste.
For Naan:
2 cup plain flour(maida), salt, 1 tsp sugar, 1/2 cup yogurt, 2 tbsp oil, 1/2 tsp baking powder, 1/4 tsp baking soda, grated garlic(4-5 cloves), coriander leaves, lukewarm water
Process
For Chicken:- Marinate the chicken with ginger garlic paste, red chili powder, tandoori masala, yogurt and salt and refrigerate it for least an hour.
In a pan heat some oil/butter, then fry the marinated chicken pieces in it.
For Gravy:- In the same pan add a spoonful of butter, add onions and saute till the onions are cooked, add tomatoes and cashew nuts. Add some water, ginger garlic paste, salt, vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15 minutes. Churn the mixture into a fine puree. Strain it back into the same pan with minimal wastage. Add butter, cream, chicken and kasoori methi and let it simmer for 6-8 minutes. Butter Chicken is ready to be served!
For Naan:- Add in the plain flour, salt, sugar, yogurt, oil, baking soda, baking powder, 1/2 grated garlic. Knead into a soft dough with lukewarm water. Once done, rest it aside for least 20 minutes.
Take a small portion and make a doughball. Roll in an oval or round shape. Add a little grated garlic and coriander leaves and roll again, so that everything sticks to the naan. Turn it around and brush it with some water. Place the wet surface on the hot iron skillet. Once the dough is pushed in upward direction(bubbles are formed), turn the skillet directly over the flame(or use kitchen tongs to flip) and cook until the brown spots appear. Remove it from the tawa and grease it with butter.
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