Murgh makhani, more commonly referred to as butter chicken, is an Indian dish that has gained popularity all over the world, especially in restaurants. The dish can be traced back to Kundan Lal Gujral, who ran a restaurant in Delhi. It was first introduced at a restaurant in New Delhi. It is important not to confuse Butter Chicken with Chicken Tikka Masala which actually originated in the U.K. Although there are a few variations of this dish, it usually consists of chicken cooked in butter with tomatoes and cream. Try the recipe below with naan or rice. It’s actually very easy to make!
Butter Chicken1 inch piece ginger grated
2 large tomatoes chopped
1/4 cup heavy cream
4 tbsp unsalted butter
1 chicken skinned and cut into 3″ pieces
1 tsp ground cumin
2 tsp paprika
1 tsp salt
1/4 tsp each: black pepper, cloves, cinnamon, and cardamom
Melt the butter in saucepan. At the chicken pieces and saute few minutes. Add ground cumin and paprika and cook few seconds. Then add chopped tomatoes and ginger. Cook stirring until the tomatoes start to break down. Cover and cook on low till the tomatoes break down and are liquid. Add the heavy cream, salt, black pepper, clove, cinnamon, and cardamom powders. Keep on low till heated through. Don’t let it boil after you add the cream.
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