Butter Chicken. These two words have probably done more for putting Indian cuisine on a global platter than any other dish we can think of. Fact.
Those who want to refute and say its Biriyani or Chicken Tikka are simply living in denial..and I dont fall into that category..unless of course you are talking about my beautiful love handles, in which case I am like.. "What love handles"!!??? :P :P
Here's a little about the history of this iconic dish ...Whether it is myth, legend or truth, that I leave for you to decide...The verity of it can't really be proven and I don't really see any reason why that should stop you from
enjoying..Nah...gluttonously savouring this master of a creation.
"As goes the old saying necessity is the mother of all inventions –It was the mere need to sell the chicken tikka , which went a little dry hanging by the side of hot tandoors that lead to the invention of the legendary Makhani gravy or the Butter Sauce , so that the chicken could be drowned in this sauce to over come the poor tikka`s dry spell . Since then, Butter chicken has also evolved and has been adapted appearing in many avatars all over the world . Like all originals have copies so does The Butter chicken .Over the years people have experimented with this dish and made their own versions ,some spiced it up with peppers, some put extra dollops of butter with Cashew paste , few have been making with paste of dry nuts , some made a healthy version of the dish claiming to use olive oil instead of butter (or should I say taking the buttered soul of chicken away ) and so on. Lately a new form of a Butter chicken has been created called The Anarkali and the creators claim to have created a classiest version of the Butter chicken and priced a Rs 6000/- a portion !!!" - MotiMahal's Tandoori Trail by Mr.Monish Gujral.
But my version however is definitely not going to have you make a trip to the ATM!!
I had made Butter chicken many times previously...Its agiven infact when you are a little obsessed with food and funnily enough have a partner who shares your obsession.
And so I had had my share of trysts ..rendezvous if you may say so , with the fabled Chicken Tikka in Makhni Gravy..or Butter Chicken! But I always felt there was something missing. Till I found this gem of a recipe from a much loved chef, Monish Gujral of the famous and uber cool Moti Mahal!!
Yes, this was it!! I was so elated at the results, I can hardly thank the chef enough for this gem of a recipe...Simply phenomenal!!
For now, I will share this gorgeousness with you lovely folks...but soon after, I am giving Vikas Khanna's smoked chicken tikka a try!! Soon. Promise. :D
One & Only butter chicken that will make you feel a little warmer inside, even when the mercury drops like crazy outside!!
Original recipe from the book Tandoori Trail by Monish Gujral..I simply followed it.
For the Tandoori Chicken:
600-700 gm Chicken pat dried
1 tsp Red chilli powder For the first marinade
1 1/2 tbsp Lemon- juice For the first marinade
Salt to taste For the first marinade
For the second marinade:
1/2 cup Yoghurt
1 tbsp Garlic paste
1 tbsp Ginger paste
1/2 tsp Rock salt(kala namak)
1 tsp Garam masala
Red colour (optional) a few drops
1/2 tsp Dry fenugreek (kasoori methis)powder
2 Onions cut into rings
1 Lemon wedges
For the Makhni Sauce:
1 Tandoori chicken
800 gm Ripe red tomatoes
2 tbsp Oil
1 Onions chopped
1 tbsp Red Chili powder
1 tbsp Ginger garlic paste
Salt to taste
2 tbsp Cashew paste
1 tbsp Garam masala
1 tsp Zeera powder
50 gm Butter
50 gm Double fresh cream
1 tsp Dry fenugreek powder(kasoori methi)
2 Green chili deseeded
1 tbsp Fresh green coriander chopped
1 tbsp Fresh cream for garnish
Tandoori Chicken Process-
1.Make two deep incisions each on breast and the drum sticks.
2. For the first marinade- mix all the ingredients in a bowl and rub all over the chicken and keep aside for 1 hr.
3. For the second marinade – mix all the ingredients in a bowl and rub on the chicken pieces and keep for at least 3 hours.
4. Preheat the oven at 180 deg. Place the chicken on the grill rack , place the tray underneath to collect all the drippings. Grill for 8-10 minutes .
Brush with oil , turn upside down and grill for 3-4 minutes till tender. Remove from the grill and keep aside.
For the Makhni Sauce-
1. Take a pan , put oil and heat it over fire. Put onion and sauté for few seconds.
2. Put chopped tomatoes , bayleaf and salt in the pan and let it simmer , stirring occasionally till the oil separates from the sides.
3. Strain the sauce.
4. Pour in a pan and heat over fire. Add all the spices.
5. Add in the Tandoori Chicken , stir for a 3-4 minutes.
6. Add butter and stir till it melts,add in cream and remove quickly. 7.Garnish with green chilies and coriander with a drip of cream.