Kundan Lal Jaggi and Kundan Lal Gujral, both Punjabi Hindu migrants from Peshawar and the owners of the Moti Mahal restaurant in the Daryaganj neighborhood of Old Delhi, developed the curry in New Delhi in the 1950s following the Partition of India. Butter chicken, traditionally known as murgh makhani and a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture
How to make delicious butter chicken :
Ingredients
- 1/2 kg of boneless chicken breasts cut into chunks.
- 2 onions diced.
- 1 teaspoon fresh ginger finely minced or grated.
- 3-4 cloves garlic finely minced or crushed.
- 1 tablespoon tomato paste.
- 2 large tomatoes blended or crushed.
- 1 tablespoon garam masala.
- 1/2 teaspoon of turmeric
- 1 tablespoon of curry powder.
- 1 tablespoon of Sugar.
- 1/2 cup of heavy cream/cooking cream. A good substitute is PLAIN yoghurt.
- 3 tablespoons of butter.
- 1 tablespoon vegetable oil.
- Salt.
- Black pepper.
- Chillies as per your palate.
- Fresh dhania/coriander/parsley.
- Hot coconut/cumin rice and naan to serve with.
Instructions:
- First, cook the onions for about 5 minutes in the vegetable oil until they are soft and translucent.
- Include the garlic and ginger.
- After two minutes of cooking, add the spices and cook until fragrant. Cook for an additional minute.
- The chicken should be added next; reduce the heat, cover, and cook through.
- Stir in the tomatoes and tomato paste before covering the cooked chicken to bring it to a boil. Stir before adding the sugar.
- The cream and the butter should be added after everything has been well cooked. Cover and mix them in for two to three minutes.
- Add the fresh dhania (coriander) and turn off the heat to complete.
- Enjoy while it’s hot!
