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 (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
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
Bay leaf 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
Coriander for garnish
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
JOIN US TODAY
We are located @
Book Your Seats Today.
3/5 Course Meal
Free Flow Of Drinks
(Starter or Dessert and Main course )
Call Us Now
+65 - 6377 9303