Cooking Paste | Butter Chicken – Preservative Free & No Artificial Flavor – Curry Tree – 100gm
₹119.00
In 1948, a couple of years before India last qualified to play in the FIFA World Cup, two gentlemen from Delhi scored a ‘winner’ that is even to this day celebrated at fancy restaurants and dhabas, alike. Kundan Lal Jaggi and Kundan Lal Gujral, creators of the world-famous butter chicken (they called it murgh makhani) arrived at this delicious conclusion by chance: they simply mixed pieces of leftover tandoori chicken into a buttery tomato gravy. This culinary wonder is a delightful combination of tender chicken, easy-to-find spices, yogurt, copious amounts of butter and lots of love.
Preparing the chicken
- Marinate 250 gms chicken with 25g fresh yogurt, 1/2 tsp turmeric and chilli powder and salt to taste and keep aside for 20 mins.
- Add 1 tsp butter on a tawa with flame on high. Add marinated chicken and fry till chicken is done and turns light golden.
Preparation:
- Heat 1 tbsp butter in a heavy bottom pan and sauté Curry Tree Makhani Paste for 1 minute. Add 1 cup (225ml) water and bring to a boil.
- As it boils, add half cup (100ml) milk and continue to cook for 3 mins. Stir occasionally. Add 5g sugar or honey and stir.
- As gravy begins to thicken, add the prepped chicken and let it simmer for 3-5 minutes. Switch off the stove and add 25g chilled fresh cream and let it simmer for 3 mins.
- Garnish with 1 tbsp butter, fresh cream and crushed kasoori methi leaves or powder
Ingredients: Water, Tomato, Refined Sunflower Oil, Sugar, garlic Paste, Iodized Salt, Ginger Paste And Spices And Condiments (Chili Cardamom, Bay Leaf ,Pepper, Caraway, Clove, Cumin, Turmeric, Nutmeg, Stone Flower) Cashew Nut, Dehydrated, Fenugreek Leaves, Watermelon Seed And Milk Solids.
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