BUTTER CHICKEN needs no introduction at all. Traditionally, butter chicken or Murgh Makhani is a rich buttery tomato gravy with shreds of Chicken tossed in and garnished with dollops of heavy cream. Its satiny smooth in texture and absolutely irresistible.
The chicken added to the gravy is tandoori chicken and not raw chicken. This tandoori chicken gives a nice smoky flavor to the gravy. The recipe I have given is the authentic way it has to be done and it does uses a fair amount of butter and cream (Its butter chicken after all)
Also do checkout my own version of Butter Chicken Masala!
Recipe Courtesy
Chef Harpal Singh Sokhi, Original Recipe HERE.
Serves 3
The chicken added to the gravy is tandoori chicken and not raw chicken. This tandoori chicken gives a nice smoky flavor to the gravy. The recipe I have given is the authentic way it has to be done and it does uses a fair amount of butter and cream (Its butter chicken after all)
Also do checkout my own version of Butter Chicken Masala!
Recipe Courtesy
Chef Harpal Singh Sokhi, Original Recipe HERE.
Serves 3
For the Tomato Paste
6 Large Tomatoes Quartered
1 tbsp Butter
3 green Cardamoms
1 Maze
1 tbsp Chopped Garlic
For the Gravy
1/2 Kg Tandoori Chicken, Shredded
Tomato Paste
1 Finely Chopped Green Chilies, Seeds Out
1 tsp Finely Sliced Ginger
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Home Made Garam Masala
1 tsp Sugar
1 1/2 tbsp Butter
Salt to Taste
For Garnishing
2 tbsp of Heavy Cream
1 Finely Chopped Green Chili
Some Coriander
1 tsp of Melted Butter
The Cooking
Heat a wok with butter / oil and crackle the cardamom, maze, chili and garlic for few seconds. Now add the tomato and saute on medium heat till the tomato becomes pulpy. Take off heat, cool and grind into a smooth paste. Now strain the tomato paste through a fine sieve and discard the pulp. This gives a very smooth and velvety texture to the gravy.
Now, for the gravy saute chili powder, cumin powder, coriander powder and green chilies. Pour in the tomato followed by the sugar, cream and salt. Let this cook over medium heat for 20 min till the raw flavor has gone and the gravy has slightly thickened.
Toss in the chicken, sprinkle garam masala and cook covered on low heat till the gravy is done.
Toss in the chicken, sprinkle garam masala and cook covered on low heat till the gravy is done.
Garnish with coriander, chopped chili, fresh cream and melted butter. Serve hot with any of your favorite Naan or roti.
- You can microwave the tomato for few min and blend, but this method keeps the color of the tomato intact.
- Adding red food coloring is optional.
Happy Cooking!
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