Hello readers,
Today I'm. Going to share with you an old and very famous delicacy of India, "Butter Chicken". There is a very interesting story behind this dish. In 1947 one man called ' Kundan lal Gujral' founder of ' Moti Mahal Restaurant' in ' Daryaganj' in Delhi invented this recipe, that time there was a lack of refrigeration facilities and to avoid wastage food especially ' Chicken tikkas' he developed this dish. In 1950s 'Moti Mahal' was so popular with celebrities and world leaders like Zakkir Hussain, Jawahar Lal nehru( first prime minister of India), Richard Nixon and John F. Kennedy. In it's recent times renowned master Chef 'Gordon Ramsay' also visited ' Moti Mahal'. Hope you like the story behind the dish.
Ingredients:
Boneless chicken- 1 kg.
For marination:
1. Red chili Powder- 5 tsp.
2. Ginger garlic paste- 5 tsp.
3. Lemon juice- 4 tsp.
4. Yogurt- 1 cup.
5. Garam masala powder- 1 tsp.
6. Dried fenugreek leaves- 1 tsp.
7. Mustard oil- 2 tbs.
8. Salt- To taste.
9. Turmeric powder- 1 tsp.
** One day before you need to marinate the chicken for better results.
For gravy:
1. Mustard oil-5 tsp.
2. Butter-50 gm.
3. Cloves- 4-5 numbers.
4. Cinnamon- 2 numbers (2 inch size).
5. Mace powder-2tsp.
6. Cardamom - 5-6 numbers.
7. Tomatoes- 5-6 large.
8. Ginger garlic paste- 2 tbs.
9. Kashmiri Red chili powder-2 tsp.
10. Dried fenugreek leaves (kasuri methi)- 2.1/2 tsp.
11. Cashew nuts- 30-35 numbers.
12. Garam masala powder-1 tsp.
13. Honey- 5 tsp.
14. Chilled fresh cream-200 ml.
15. Green chilies-2-3 Slit.
16. Butter- 2 cubes.
17. Fresh coriander leaves- 1/4 cup.
Preparation Method:
Step-1. One day before first marinate chicken with lemon juice, red chili powder and salt keep marinated chicken in refrigerator for 30 minutes.
Step-2. After 30 minutes take out marinated chicken and again marinate with yogurt, dried fenugreek leaves,oil, turmeric powder,ginger garlic paste and garam masala powder, mix all spices well with chicken and refrigerate as long as you can. To get best results you can marinate chicken before 48 hours.else can keep marinated chicken at least for 12 hours.
Step-3. Add cashew nuts, tomatoes in a blender and make a smooth puree.keep aside.
Step- 4. There are two ways to grill marinated chicken.:-
1. Preheat the oven to 240 degree centigrade for at least 20 minutes, Grill chicken for 20-30 minutes until the meat is cooked through and tender (Depending on the size of chicken pieces).
2. Also can grill on gas oven for that take a open pan add 2 tsp butter and cook marinated chicken on high flame till moisture evaporates.
Step- 5. Heat a pan add mustard oil, once oil will became hot add butter and whole garam masala ( cinnemon, cloves and cardamom, mace powder). Now add ginger garlic paste, kashmiri red chili powder, salt, honey and saute for a minute.
Step-6. Add (step-3) and cook until the puree became thick and begins to leave the sides of the pan.
Step-7. Pour 4 cups water,you can add more water according your desire consistency,mix well and boil for 5-7 minutes.
Step-8. Add grilled chicken and cook for 10 minutes in simmer.
Step-9. When chicken will become soft and tender, add garam masala and dried fenugreek leaves (kasuri methi), stir and mix well keep on simmer for another 4-5 minutes.
Step-10. Now add chilled fresh cream and turn off gas oven.
Step-11. Garnish with 2 cubes butter,slit green chilies, 1 tsp chilled cream and fresh chopped coriander leaves.
Step-12. Serve with Basmati Rice or Naan.
Today I'm. Going to share with you an old and very famous delicacy of India, "Butter Chicken". There is a very interesting story behind this dish. In 1947 one man called ' Kundan lal Gujral' founder of ' Moti Mahal Restaurant' in ' Daryaganj' in Delhi invented this recipe, that time there was a lack of refrigeration facilities and to avoid wastage food especially ' Chicken tikkas' he developed this dish. In 1950s 'Moti Mahal' was so popular with celebrities and world leaders like Zakkir Hussain, Jawahar Lal nehru( first prime minister of India), Richard Nixon and John F. Kennedy. In it's recent times renowned master Chef 'Gordon Ramsay' also visited ' Moti Mahal'. Hope you like the story behind the dish.
Ingredients:
Boneless chicken- 1 kg.
For marination:
1. Red chili Powder- 5 tsp.
2. Ginger garlic paste- 5 tsp.
3. Lemon juice- 4 tsp.
4. Yogurt- 1 cup.
5. Garam masala powder- 1 tsp.
6. Dried fenugreek leaves- 1 tsp.
7. Mustard oil- 2 tbs.
8. Salt- To taste.
9. Turmeric powder- 1 tsp.
** One day before you need to marinate the chicken for better results.
For gravy:
1. Mustard oil-5 tsp.
2. Butter-50 gm.
3. Cloves- 4-5 numbers.
4. Cinnamon- 2 numbers (2 inch size).
5. Mace powder-2tsp.
6. Cardamom - 5-6 numbers.
7. Tomatoes- 5-6 large.
8. Ginger garlic paste- 2 tbs.
9. Kashmiri Red chili powder-2 tsp.
10. Dried fenugreek leaves (kasuri methi)- 2.1/2 tsp.
11. Cashew nuts- 30-35 numbers.
12. Garam masala powder-1 tsp.
13. Honey- 5 tsp.
14. Chilled fresh cream-200 ml.
15. Green chilies-2-3 Slit.
16. Butter- 2 cubes.
17. Fresh coriander leaves- 1/4 cup.
Preparation Method:
Step-1. One day before first marinate chicken with lemon juice, red chili powder and salt keep marinated chicken in refrigerator for 30 minutes.
Step-2. After 30 minutes take out marinated chicken and again marinate with yogurt, dried fenugreek leaves,oil, turmeric powder,ginger garlic paste and garam masala powder, mix all spices well with chicken and refrigerate as long as you can. To get best results you can marinate chicken before 48 hours.else can keep marinated chicken at least for 12 hours.
Step-3. Add cashew nuts, tomatoes in a blender and make a smooth puree.keep aside.
Step- 4. There are two ways to grill marinated chicken.:-
1. Preheat the oven to 240 degree centigrade for at least 20 minutes, Grill chicken for 20-30 minutes until the meat is cooked through and tender (Depending on the size of chicken pieces).
2. Also can grill on gas oven for that take a open pan add 2 tsp butter and cook marinated chicken on high flame till moisture evaporates.
Step- 5. Heat a pan add mustard oil, once oil will became hot add butter and whole garam masala ( cinnemon, cloves and cardamom, mace powder). Now add ginger garlic paste, kashmiri red chili powder, salt, honey and saute for a minute.
Step-6. Add (step-3) and cook until the puree became thick and begins to leave the sides of the pan.
Step-7. Pour 4 cups water,you can add more water according your desire consistency,mix well and boil for 5-7 minutes.
Step-8. Add grilled chicken and cook for 10 minutes in simmer.
Step-9. When chicken will become soft and tender, add garam masala and dried fenugreek leaves (kasuri methi), stir and mix well keep on simmer for another 4-5 minutes.
Step-10. Now add chilled fresh cream and turn off gas oven.
Step-11. Garnish with 2 cubes butter,slit green chilies, 1 tsp chilled cream and fresh chopped coriander leaves.
Step-12. Serve with Basmati Rice or Naan.
N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/