Punjabi Butter Chicken
The mouth watering taste and aroma of this non-veggies dish is one of the finest chicken based dishes in Punjab. Locally popular by the name of murgh makhani, this Indian dish is definitely a must have dish ever tasted. Butter used in preparation of the dish gives it a mild and smooth touch that melts in the mouth. Prepared in a mildly spiced curry sauce, it forms the best selection among non-vegetarian main course family.
Following its roots from the Punjabi cuisine family, it has a true blend of the Punjabi tadka and flavour. It is due its exotic taste, the dish is growing its popularity in India and abroad as well. This cream curry combines the various ethnic Indian spices with simple ingredients like- tomato sauce, onion, ginger, garlic, yoghurt and above all butter to enhance its taste. The dish has a huge fan following around the country and this is the reason of its varieties being prepared and served all across the various eateries at PAN India level. This dish is available in both boneless and with bone variety. One can choose it as per their likeability for chicken. The cashew paste is the most flavoursome ingredient in this dish. As you know the taste of cashew adds to every dish prepared with it, similar goes with the butter chicken.
The dish can also be varied in its spice content as per the taste of the crowd from mild to spicy. This is a highly flavoured dish from the Indian origin that complements the chicken when dipped in it. It offers its best flavours when served steaming hot. One can chose from the varied types of breads or chapatis to go with it. Some of the most popular combination with butter chicken are- various types of naan, tawa roti, rumali roti, etc. Also the combination of nicely steamed scented basmati rice or pulav will create wonders for your taste buds.
The best thing about this dish is its creamy flavour of butter and cashew with each bite that one grabs! The dish is well suitable for occasion like- party, reception, corporate get together, etc.
- Hung Curd - 200 gms
- Garlic - 3 to 4 cloves chopped finely
- Ginger paste - 1 tablespoon
- Salt - 1 teaspoon
- Garam Masala - 1 teaspoon
- Turmeric powder - ½ teaspoon
- Chicken thighs - 500 gms. Boneless
- Tomato - 250 gms (4 big)
- Onion - 1 (optional)
- Green Chilli - 2 to 3 chopped
- Butter - 50 gms
- Cream - 100 gms
- Cinnamon stick - 1
- Tez patta/bay leaf - 2 piece
- Zeera/cumin powder - 1 teaspoon
- kasuri methi - 1 tablespoon
- Garam Masala - 1 teaspoon
- Red chilli powder - ½ teaspoon
- Salt as needed
- Add all marination ingredients (except chicken) in a bowl and mix well. Then add chicken and refrigerate for 3 to 4 hours.
- Chicken can be grilled either in over or cooked on stove top. To grill preheat the oven at 250 C for 20 minutes and then grill chicken for 15 minutes.
- Heat butter in a pan and add Cinnamon stick and Tez Patta. Once butter is infused with aroma of spices, remove the spices from the butter.
- Now add green chilli, onion and tomatoes and saute well.
- Add remaining spices and cook for 5 more minutes then let the mixture cool down.
- Now grind this mixture to make a smooth paste in a mixer grinder.
- Add the butter masala paste to a pan and add chicken pieces to it.
- Cook for 10 to 15 minutes and garnish with kasuri methi.
- Butter chicken goes well with Naan and rice.