Saturday, August 20, 2011

Indian Butter Chicken

Butter chicken (or murgh makhani) is part of the Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to Kundan Lal Gujral, a Hindu Punjabi, who ran a restaurant called Moti Mahal Delux in Delhi. Butter Chicken is regarded to have been first introduced by Moti Mahal in New Delhi. Butter chicken is usually served with naan, roti, parathas or steamed rice. It should not be confused with Chicken tikka masala, a similarly coloured Indian chicken dish that originated among the South Asian diaspora in the U.K..

This also happens to be one of my favorite Indian dishes because the blend of spices is so fragrant that is takes you to another country right at your own dinner table. I hope you find this recipe as delicious as I do.

Here is how:
1. Blend these spices in a bowl and set aside:
- 1 Tbs. Garam Masala (make sure it is a gluten free blend with no "binders")
- 1 Tbs. freshly grated ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. cayenne pepper

2. To make the sauce: Melt 4 Tbs. butter in skillet over medium heat. Add 1 onion (chopped) and saute until the onion starts to brown, about 5 minutes. Add  2 cloves garlic (minced),  1 Tbs. tomato paste and  the spices, and cook for 1 minute, stirring constantly to prevent burning.

3. Add 1 (15 oz.) can of tomato sauce and 2 cups of fresh tomatoes (diced) and stir will. Add 1 pound of cooked chicken breast pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

4. Add 1/4 cup of greek yogurt to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with brown basmati rice and top with freshly chopped cilantro or parsley.

Here is to ethnic cooking at home! xo

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