Chicken of Pakistan and India

Historical Perspective of Cuisine

One of the most popular dish of Indo Pak subcontinent was developed in 1947 by Kundan Lal Gujral who was one of the founders of Moti Mahal restaurant in Delhi, India. Stroke of luck as he by chance experimented with leftover chicken by mixing it with tomato gravey rich in cream and butter, he invented Butter Chicken, and created history. Only if he had not experimented, world would not have known delicious and exotic cuisine of Butter Chicken. The dish also popularly known as "Murgh Makhani". The English name "butter chicken" was given in 1975. It was a specialty of the house at Gaylord Indian restaurant in Manhattan.

Recipe

Simplified 20 Minute, single pot  creamy and packed full of flavor butter chicken. Tastes best with rice or naan! 

 

Ingredients

 

1 tablespoon butter

1 tablespoon oil

1 medium size onion diced

1 teaspoon finely minced or grated ginger or use paste

2-3 cloves garlic finely minced or crushed or paste

1 ½ pounds ie about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks

4 tablespoons tomato paste or 8 oz can of tomato sauce

1 tablespoon garam masala

1 teaspoon or paprika powder, adjust to taste

1 teaspoon Fenugreek powder, seeds or mustard seeds can be used too, as an option

1 teaspoon

1 tsp salt

1/4 tsp black pepper

1 cup heavy cream sub for half & half or yogurt for low fat

 

 

Instructions

1.               Heat a large skillet or medium saucepan with heavy base over medium-high heat. Add the oil, butter, and onions and cook onions until lightly golden, i.e about 3-4 minutes.

2.                Add ginger and garlic and let cook for 30 seconds, stirring so it doesn’t burn. Otherwise it will give burnt taste

3.               Add the chicken, tomato paste, and all above mentioned spices. Cook this gravey for 5-6 minutes or until everything is cooked through.

4.               Add the heavy cream and simmer for 8-10 minutes stirring occasionally. Serve over Basmati rice or with naan. Complement with salad and mint chattni.

 

Nutrition

Serving: 1serving | Calories: 491kcal | Carbohydrates: 9g | Protein: 39g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 198mg | Sodium: 963mg | Potassium: 895mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1405IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg