Wednesday, October 04, 2006
Butter chicken or murgh makhani was invented by accident at Kake Da Hotel in Connaught Place, New Delhi. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within Delhi.
There are some occasions that warrant decadence. This is a dish for such an occasion.
Chicken - 300 grams, cleaned and cut into small pieces
Cinnamon- 2" pcs
Salt - to taste
Cashew & almond paste - a handful ground smoothly
Ginger & garlic paste - 2 tbsps
Onion - one chopped
Turmeric powder- 1/4 tsp
Chilli powder - 2 tsp
Coriander powder- 1 tspn
Orange color - 1 1/2 tsp
Butter - 3 tspn
Oil - 2 tspn
Tomato puree - 2 tomatoes blended smoothly
Fry onions in oil till transparent. Add cinnamon and let it fry. Then add ginger & garlic paste along with a little water. Stir continuously.
Add turmeric, chilly, coriander powder with salt and mix well. Pour in tomato puree, cashew & almond paste - mix well with water. When it starts to boil, add the chicken (pre-mixed with a little orange color). Then add sufficient water for the chicken to boil.
Wait until the gravy thickens and serve hot.