Chicken butter masala, also known as butter chicken, is a popular Indian dish with a rich history and a delectable taste. Its origins are somewhat debated, but it is believed to have originated in Delhi, India, in the 1950s.
Legend has it that butter chicken was created by accident at the Moti Mahal restaurant in Delhi. The story goes that the chefs there used leftover tandoori chicken (chicken cooked in a clay oven) by simmering it in a tomato-based gravy, enriched with butter and cream. The resulting dish was so delicious that it became an instant hit.
However, there are also claims that butter chicken was invented by another Delhi restaurant, Kundan Lal Gujral's restaurant, where the chef experimented with adding tomato and butter to leftover tandoori chicken to create a new dish.
Regardless of its exact origins, butter chicken quickly gained popularity not only in India but also internationally. It is now a staple in Indian restaurants around the world.
Ingredients:
- 500g boneless chicken, cut into bite-sized pieces
- 2 tablespoons butter
- 1 tablespoon oil
- 1 large onion, finely chopped
- 3-4 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 cup tomato puree
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions:
1. Heat the butter and oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add the minced garlic, ginger, and green chilies. Sauté for another couple of minutes until the raw smell disappears.
3. Add the tomato puree, red chili powder, ground coriander, turmeric powder, and salt. Cook this mixture until the oil starts to separate from the masala.
4. Add the chicken pieces and coat them well with the masala. Cook for 5-6 minutes until the chicken is no longer pink.
5. Add the heavy cream and garam masala. Stir well and simmer for another 5-7 minutes until the chicken is cooked through and the sauce has thickened.
6. Garnish with fresh cilantro leaves before serving
Serve chicken butter masala hot with naan, rice, or roti for a delicious and satisfying meal. Feel free to adjust the spices according to your taste preferences. Enjoy!
