Punjabi folks have an unconditional love for chicken
dishes and probably, butter chicken is on top of its popularity. Butter chicken
with Naan is inarguably, one of the most popular dishes of north India. Butter
chicken is always an attraction for marriages and parties. People love to have
delicious butter chicken with naan.
Butter
Chicken perfectly sums up the authenticity of Punjab on a plate. The most
interesting fact about this dish is that it was initially prepared with
leftovers of tandoori chicken! Butter Chicken consists of chunks of roasted
chicken cooked in rich gravy enriched with cream (malai) and butter (makhhan).
As with most
chicken recipes, the first step is the marination. The curd (dahi) and
hot-spice mixture gives the marinade a rustic, tandoori overtone. These spices
can be added according to taste. I have also added a hint of orange food
colouring to get a wonderful orange hue, but it can be skipped too. Ideal time
for marination would be about 6 hours, after which the chicken pieces absorb
the marinade and become succulent.
For Butter Chicken to be a success, it is a must to
nail the gravy. Traditionally, in butter chicken paste of deep fried onion is
used. One of the most important ingredients for gravy is cashew nuts (kaju)
that gives it a smooth and thick texture. Fresh tomato puree is recommended for the
recipe for authentic flavour. Amalgamations of tomato puree along with onion-
cashew nut paste, other spices and butter ties the dish together.
The roasted chicken
is added in this gravy and is allowed it to cook. In the end, Butter Chicken is
topped with some cream, the trademark of any Punjabi dish. It can be served
with rotis, naan or basmati rice. Trust me; you will need more than one helping
of this awesome dish to satisfy your taste buds.
Source: Butter Chicken
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