This needs no
introduction – it is literally the first thing that comes to mind when you talk
about a popular Indian recipe. This is rumored to have originated in the Moti
Mahal restaurant in Delhi when the chefs tried to make a gravy out of leftover
Tandoori Chicken – some tomatoes and cream later, Butter Chicken was born. My
recipe is super easy and I have shared it with many of my friends over the
years who make it religiously.
Ingredients
2 lbs cubed boneless Chicken
Tandoori marinade
1/2 stick butter(1/4 cup) Oil for frying
1 onion sliced
2 green chillies slit
2 tbsps chopped Coriander
Spices - 1 tbsps Pav Bhaji Masala, 1 tsp each red chilli,
turmeric and cumin powder
2 Roma tomatoes blanched and pureed
1 cup tomato puree/paste
1 - 2 cups cream
Salt to taste
Process
Marinate the Chicken overnight
BBQ the chicken till seared but not fully cooked
In a sauté pan or deep vessel, fry the onion and chillies till golden brown, add the coriander, remove and keep aside.
Add the butter and all of the chicken, followed by the spices.
Add the pureed fresh tomatoes followed by the tomato puree
Cover and cook for 10 - 15 mins till the chicken is cooked
Add the coriander, fried onions and chillies and salt to taste
Add the cream. Serve hot with rotis or rice!
