Authenticity of Chicken Butter Masala

History of chicken butter masala :

Chicken butter masala, also known as butter chicken, is a popular Indian dish with a rich history. It's believed to have originated in the 1950s in Delhi, India. The dish was reportedly created by Kundan Lal Gujral, the founder of the Moti Mahal restaurant, who wanted to find a way to use leftover tandoori chicken. He simmered the chicken in a tomato and butter gravy, resulting in the creamy, flavorful dish we know today. Butter chicken quickly gained popularity and became a staple in Indian cuisine, both domestically and internationally. Its creamy texture and mild, yet aromatic flavors.

Here's the menu for the dish.

Ingredients :

500g boneless chicken, cut into bite-sized pieces

• 2 tablespoons butter

• 2 tablespoons oil

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 2 teaspoons ginger-garlic paste

• 1 teaspoon red chili powder (adjust         according to taste)

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1/2 cup heavy cream

• Salt to taste

• Fresh coriander leaves for garnish

Instructions :

1. Heat oil and butter in a pan over medium heat.

2.  Add chopped onions and sauté until they turn translucent.

3. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.

4. Add pureed tomatoes and cook until the oil starts to separate from the mixture.

 5. Add red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for a couple of minutes.

6. Add the chicken pieces and cook until they are no longer pink.

7. Pour in the heavy cream and mix until well combined.

8. Cover the pan and let the chicken simmer on low heat for about 10-15 minutes until it's cooked through and the sauce thickens.

9. Sprinkle garam masala and garnish with fresh coriander leaves before serving.

10. Serve hot with naan, rice, or roti.