Bhaswati Das, Guwahati: The butter chicken gravy was invented & first served back in the 1950s. It’s invention is attributed to three Punjabi restaurateurs, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass, who founded the world-renowned Moti Mahal restaurant in Delhi.
Ingredients:
For Chicken Tikka:
1. Chicken boneless – 400gm
2. Salt – to taste
3. Ginger garlic paste – 1 tbsp
4. Lemon juice – 2 tbsp
5. Mustard oil – 4 tbsp
6. Kashmiri chilli powder – 1 1/2 tbsp
7. Hung curd – 1 cup
8. Salt – to taste
9. Lemon juice – 1 tbsp
For Curry:
1. Water – 2 cups
2. Tomato diced – 500gms & Onion sliced – 50 gms
3. Bay leaf – 1no
4. Cinnamon – 1 stick
5. Black cardamom – 1no
6. Cloves – 3 no & Cardamom – 3no
7. Garlic cloves – 8 no
8. Ginger – 1 small piece
9. Kashmiri chilli powder – 1 tbsp
10. Butter – 2 tbsp
11. Cashew nuts – 12nos
On Pan:
1. Butter – 2 tbsp
2. Ginger chopped – 1/2 tbsp
3. Green chilli – 1 no
4. Fenugreek (methi) leaves – 1/2 tsp
5. Sugar – 1/2 tbsp
6. Cream – 2 tbsp
Steps:
1. For chicken tikka pat dry the chicken. Add salt, lemon juice and ginger & garlic paste. Keep aside for at least 20 mins.
2. In a bowl add mustard oil & chilli powder and whisk together. Now add hung curd, salt and lemon juice.
3. Whisk and then add chicken to this marinade.
4. Heat a grill pan on a high heat, sprinkle some oil on the hot pan and grill the chicken till it is done.
5. Remove and keep aside.
6. Alternatively you can cook the chicken in pre-heated oven at 180c for 20 mins and remove.
7. For the curry mix all the ingredients and add it to a deep vessel pan. Bring it to a boil. Cover and cook for 20 mins after the boil.
8. Now remove and let it cook for few minutes.
9. Add it to a blender and make a fine puree.
10. Strain and keep aside.
11. In a separate pan melt butter and sauté chopped ginger and chopped green chilly.
12. Add the curry and some water to get the right consistency.
13. Add fenugreek leaves powder, sugar and salt to taste.
14. Add the cooked chicken into the curry and bring to a boil.
15. Finish with fresh cream. Serve hot with rice or nun or chapati.