Butter chicken was born when the restaurant’s chef wanted to prevent the chicken from drying out.
Serve the butter chicken with rice and naan bread. Eeva Paljakka
One of the world’s most popular Indian dishes is butter chicken. The dish is said to have originated in a restaurant in Delhi in the 1950s.
The restaurant’s chefs wanted to save the leftover chickens from drying out, so a sauce was developed for the chickens. The dish’s juju is a tomato-based sauce with butter, cream and spices like garam masala.
In the 1970s, the dish was already known in Western countries, and today it is one of the most popular Indian dishes in the world.
Butter chicken is also a favorite of Finns. According to the food delivery service Wolt, butter chicken is the best-selling dish of Indian and Nepali restaurants in Finland.
It’s easy to do at home too.
If you can’t find pureed tomatoes in your cupboard, you can use other canned tomatoes. Eeva Paljakka
Butter chicken
1 box of chicken cutlets, unseasoned
2–3 tablespoons of butter
1 onion
3 cloves of garlic
approx. 2 teaspoons of grated fresh ginger
2 teaspoons of garam masala spice mixture
1 teaspoon of cheese cumin or jeera
1 mild red chili
1 cup (400 g) pureed tomato
5 tablespoons of tomato puree
¾ tsp salt
a pinch of sugar
2-3 dl cream
On:
cilantro
1. Cut the chickens into cubes and brown them in butter in a frying pan. Transfer to a plate to wait.
2. Chop the onion and garlic cloves. Saute onion and garlic in butter. Add ginger, garam masala and cumin. Turn around for a second. Remove the seeds from the chili and chop it.
3. Add the pureed tomato and tomato puree, chili, salt and sugar to the barracks. Mix until smooth and heat until boiling. Add the chicken to the sauce and let it simmer on low heat under the lid for 15–20 minutes.
4. Finally, add cream to the sauce. Bring to a boil again. Serve the butter chicken with rice and naan bread. Garnish with cilantro.
Recipe: K-ruoka.fi