Indian Buttered Chicken or Chicken Makhani
Buttered Chicken is a classic of Indian Cuisine and I can not think of one person that I know that does not like this great tasting and easy to make the dish. Did you know how this dish came to be?
The dish has its roots in Moti Mahal Daryaganj. ... The dish was created by the three partners at their restaurant in Delhi in the 1950s. The dish was made "By Chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream.
Here is how I make Chicken Mahkani
Ingredients for 4 people
4 Chicken Thighs ( they tend to be a bit fattier and give off more flavor)
1 cup tomato sauce
1 cup heavy cream
1/4 cup regular yogurt
Salt and Pepper to taste
1 TSP Chili Powder
1 TBSP fresh ginger finely chopped
1/2 tsp Turmeric
1 tsp Cumin
1/2 tsp Cayenne Pepper
3 TSP Garma Marsala
2 TBSP Butter
1 TBSP Olive Oil
1/2 Onion, finely chopped
4 fresh garlic cloves, finely chopped
How to Prepare
1. In a deep pot, saute the onion and garlic in a bit of olive oil until tender
2. Cut the chicken into small bite size pieces and add them to the pot
3. Season with salt and pepper. Then add the butter, add turmeric, Chili powder, Garma Marsala, Cumin, Cayenne Pepper and Ginger to the chicken.
4. Brown the chicken
5. Add Tomato sauce, heavy cream and yogurt, stir well and let the chicken simmer for 15 minutes or until tender. If the sauce is too thick add a little bit of water.
Serve with Basmati Rice and Garlic Naan. I also like to serve Falafel on the side. One of these days I will need to add a recipe for those as well. Most of the time, I cook for two, since the kids have grown and live far away. I don't cook in large quantities, but Hubby and I often have leftovers, regardless. I guess this way we can savor the dishes twice without stuffing ourselves in one sitting.
For my visual friends, I found an easy to follow video. The order is a bit different, but I am sure you get the idea.
