Allspice Institute
- Jan 21, 2020
- 2 min read

BUTTER CHICKEN RECIPE

The Butter Chicken was developed in the 1950s by three Punjabi restaurateurs: Kundan Lal Gujral, Kundan Lal Jaggi and Thakur Dass, who were the founders of Moti Mahal restaurant in Delhi, India. The dish was made "by chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream.

The Butter Chicken was developed in the 1950s by three Punjabi restaurateurs: Kundan Lal Gujral, Kundan Lal Jaggi and Thakur Dass.

The dish, which is also called Murgh Makhani in Hindi, is without question the most popular dish to emerge from India; it may even be one of the most popular dishes in the world. If you are just going to an Indian restaurant for the first time, your friends will likely recommend it as a starting place. Its mildly spicy, creamy, savoury flavour makes it more than just delicious, but accessible to almost every palate.

Butter Chicken can serve together with NAAN or RICE. There are alot of recipes available in the online, Allspice also developed own recipe by Chef Anup which is sharing here for our students knowledge.

INGREDIENTS WE RECOMMEND

Preparation time: 30 mins

Cooking time: 20mins

Serves: 2 (80 g each)

Chicken marinate:

Chicken (whole breast & leg) skin removed 1+1nos 500gms

Yoghurt 90 ml

Red chili paste 1tsp

Red chili powder (Kashmiri chili) 1tsp

Coriander powder 1tsp

Garam masala ½ tsp

Turmeric powder ¼ tsp

White pepper powder ¼ tsp

Nutmeg powder 1/8 tsp

Chickpea flour 2 tsp

Ginger garlic paste 2tsp

Cumin powder ¼ tsp

Lemon juice 2tsp

Salt To taste

Mustard oil 2 tsp

Allspice Institute maintaining our own herb garden.

Mostly all the spices we are planting here and those

spices are using for cooking. Visit our Herb Garden Today. We are located at 162 Bukit Merah Central, #07-3545, Singapore 150162

Method:

Remove the skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish.
In a medium bowl, combine wet and dry ingredients mix until smooth. Spread yogurt mixture over chicken. Cover, and refrigerate for 10-12 hours (the longer the better).
Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook until juices run clear.
Alternately bake in a preheated oven (200C) on a baking tray for 30-35 mins

Tomato Gravy:

Ghee/butter 2tbsp

Cardamom 3pc

Clove 3pc

Bay leaf 1

Mace 1

White onion (fine chop) ½

Ginger, garlic paste 1tbsp

Fresh tomato 6-7pc

Garam masala powder 1tsp

Red chilli powder 1tsp

Cumin powder 1tsp

Cream 2tbsp

Coriander for garnish

Method:

Heat up the ghee in a cooking pot and add cardamom, bay leaf, clove and mace, fry until the fragrant comes out
Add ginger garlic paste stir in for 1min and then add chop onion and cook until soft
Add dice tomato and cook for 5min.
Blend all these mixtures and use strainer remove all the seeds n skin of tomato.
Bring this tomato sauce to frying pan and cook on low heat then add all powder spices, adjust the seasoning.
Add cooked tandoori chicken and cook for 5min and then add cream.
Serve warm with rice or naan, garnish with coriande

Contact Our Chef Anup For More Details: +65 - 9880 6183