This rich, buttery, creamy chicken needs no introduction. Most probably the best known of all Indian dishes loved by all age groups from 8 to 80.
Butter Chicken is a heartwarming favorite at my home, I made it last week for my Sister - in-law and her family, received hugely enthusiastic review from them. As for me, it refreshes many happy memories eating out with my friends during regular hang- outs and road trips.
The recipe is said to have originated in a restaurant called Moti Mahal in Delhi, India.
Kundan Lal Gujral, a Hindu, originally from the undivided India’s Peshawar in Punjab, fled to India following the partition. He was ingenious enough to overcome the times of political upheaval and open a restaurant in Old Delhi. This restaurant, became internationally acclaimed for its tandoori creations—apparently Kundan’s inventions. Tandoori chicken, butter chicken, and dal makhni were served by elegant Peshawaris dressed in pathani suits to desi and foreign diners who stopped by for its celebrated dishes. The restaurant became a landmark in Delhi, and was sought after by famous visitors including world leaders like Jawaharlal Nehru, Indira Gandhi, Bhutto, Kennedy, and the like. Thus began the popularity of Butter Chicken.
|Asian Slow Cooking|
I generally cook from the sratch but if you don't prefer cooking with these many spices, may add garam masala powder and curry paste for the marinade.
|Asian Slow Cooking|
2 lbs boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 tablespoons butter
1/2 teaspoon ground ginger
1 cup half and half
2 big tomato (grind it yourself)
1 tbs can tomato paste
1 cup cashew nut paste
1/2 tbs fenugreek powder
2 tablespoons lemon juice
1 cup plain yogurt
Ingredients for marinade
1 tbs cardamom pods
1/2 teaspoon cayenne pepper
2tbsp cumin powder
2tbsp coriander powder
2tbsp cinnamon powder
1tsp pepper powder
1tbsp anise powder
Cut the chicken in bite size . Mix all the spices for marinade. Keep two tsp aside.Mix the chicken, lime juice, salt and the spice mix in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then grind it to a paste.
Put chicken in crock pot, and add onion paste.Add all the other ingredients including the 2 tsp spice mix except milk Plop in the butter . Add the milk gradually with stirring continuously. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.Serve with white basmati rice or Naan.