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The Origins Of Butter Chicken

The Origins Of Butter Chicken No one likes eating the same thing day in, day out, even if something is as delicious as Butter Chicken. For this reason, when we came across the ingenious Butter Chicken Toastie, we just had to share it with you all!

This toastie sparked some attention and a recent comment on our Facebook page, led us to ponder the exact origins of the universally loved Butter Chicken. We thought it was about time we do some digging to find out who exactly we should be thanking for this wonderful creation.

Called Murg Makhani in Hindi, Butter Chicken originated in the 1950s at the Moti Mahal restaurant in Old Delhi. Famed for its Tandoori Chicken, the cooks had the ingenious idea to recycle the leftover chicken juices in the marinade trays by adding butter and tomato. The new creation was then tossed around with tandoor-cooked chicken pieces and butter chicken was born.  The dish appealed to Delhiites and was quickly lapped up by the rest of the country, and the world.

Butter Chicken is one of those dishes that you can't get wrong...

No variation is too much, or too less with this dish, as long as it still resembles the authentic flavours of its origins and consists of a rich and creamy texture. With all this talk about butter chicken we find ourselves quiet peckish, so we thought it would only be appropriate to share our original AHG Butter Chicken Recipe!


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Butter Chicken

Indian Butter Chicken: Serves 4

·        1 packet Indian Butter Chicken Spice Paste

·         3 tbsp melted butter

·         1 large onion, finely chopped

·         ½ cup (110 mL) tomato purée or chopped tomatoes (fresh or canned)

·         ½ cup (110 mL) water

·         ½ cup (110 mL) cream or yoghurt, reserve 1 tbsp to garnish

·         450 g (1 lb) deboned roast, tandoori or fresh chicken, cut into bite-sized pieces

·         Fresh coriander as garnish (optional)

 

1.      Heat butter in non-stick saucepan on medium heat; add onion and stir-fry for 3 minutes.

2.      Stir in tomato puree, water, cream and Spice Paste.

3.      Add meat, simmer uncovered on low heat for 20 minutes or until it thickens.  Garnish with cream or yoghurt.  Serve hot.

 

Cooking tip: To make Dahl Makhani Use cooked black or yellow lentils and canned kidney beans to replace meat.



 





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