Making of Spicy Butter Chicken



The dish has its roots in Punjabi cuisine. It was developed by an Indian, Kundan Lal Gujral, a Punjabi Hindu restaurateur, who was the founder of Moti Mahal Delux restaurant in Delhi, India. The dish was created by Gujral at his restaurant in Delhi in the 1950s.


INGREDIENTS
  1. 500 gram chicken
  2. 100 gram curd
  3. Salt
  4. Cumin powder
  5. Garam masala
  6. Butter
  7. Cumin seeds
  8. 2 dry chilly
  9. Garlic
  10. Ginger
  11. Onion
  12. Tomato
  13. Green chilli
  14. Turmeric
  15. Water
  16. Oil
  17. Kasoori methi

HOW TO MAKE
  • First marinate the chicken with curd, salt 1 tsp, cumin powder 1 tsp, garam masala half tsp and keep a side at least half an hour.
  • Heat butter in a pan and add 7 garlic cloves, ginger, 2 medium size onion, 1 tomato and fry at a medium flame until the soft and keep a side and grind to make a fine paste.
  • In a same pan heat a oil and add cumin seeds half tsp, 2 dry chilli and add marinate chicken and lid it at a high flame atleast 12 minutes.
  • After 12 minutes chicken look dry and fry well then add green chilli slightly cut and again lid atleast 2 minutes then add to make a fine paste and add some dry spices like 1 tsp turmeric powder, salt to taste, half tsp garam masala , 1 tsp cumin powder and add little bit water and lid atleast 10 minutes at a low flame.
  • After 10 minutes finely add kasoori mathi and again lid only for 2 minutes .Now its ready to serve with paratha, nan, fried rice etc.

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