“The beauty of Butter Chicken lies in the subtle balance of tanginess and a velvety texture. It is easy to get wrong, and often the versions you may find are too sweet or way too spicy”, according to Harnoor Channi-Tiwary in his article on the history of Butter Chicken. According to him Butter Chicken only dates back a couple of decades to pre-partition India, and its story takes us to a sweet-shop in Peshawar called Mukhey da Dhaba, owned by an elderly gentleman called Mokha Singh.” It was here that young Kundan Lal Gujral worked, and as his grandson Monish Gujral recounts, where he helped invent the Tandoori Chicken that we all love today.” The recipe was refreshed with a basic gravy with tomatoes, butter, cream and some spices to immerse the Tandoori Chicken pieces in, helping them regain moisture and become palatable again. And thus, was born the Butter Chicken.
1 cup Butter, divided
1 onion finely chopped
1 Tbs finely chopped garlic
1 can tomato purée
3 cups heavy cream
2 tsp salt
1tsp cayenne pepper
1 tsp garam masala
1.6kg skinless, boneless chicken breast cut into bite size chunks
2 Tbs vegetable oil or ghee
2 Tbs tandoori masala
Pre heat oven to 190 deg C.
Melt 3 Tbs of butter in a skillet/shallow pan over medium heat. Stir in onions and garlic and cook slowly until the onions caramelizes to dark brown, about 15 mins,
Melt the remaining butter in a sauce pan over medium-high heat along with the tomato puree, heavy cream, salt, cayenne pepper and garam masala. Bring to a simmer and reduce heat to medium-low. Cover and simmer for 30 mins, stirring occasionally. Then stir in the caramelised onions.
Whilst the sauce is simmering, toss cubed chicken breast with vegetable oil or ghee until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in a preheated oven until no longer pink in the centre, 10 – 12 mins, once done, add the chicken to the sauce, simmer for 5 minutes and serve.
2 cups self-raising flour
2 ½ cups plain yoghurt
¼ cup butter for frying
Combine flour and yoghurt to form a pliable dough, about 3-5 minutes.
Let dough rest for 30 mins.
Split dough to form balls a bit larger than that of a golf ball.
Heat up a shallow frying pan to medium heat.
Roll out dough into a tear drop shape.
Fry each naan in a shallow pan with 1 tsp butter for 1 ½ minutes a side, or as soon as it’s got some golden brown colour to it.
The Butter Chicken with Naan is on our Take Away Specials menu this Saturday!