The World Famous Butter Chicken originated in Delhi, a city that can easily take away the crown of culinary capital of India.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- 200gm Marinated/ Boiled or Fried Chicken
- 1 pack Chef Serves Butter Gravy
Shallow Fry or Roast 200gm chicken till it’s tender and juicy.
Once the chicken is cooked, empty the packet of Chef Serves Butter Gravy over the cooked chicken.
Let it simmer for 5 minutes.
Garnish with cream and coriander.
Serve with Butter Naan or jeera rice
It only dates back a couple of decades to pre-partition India. Its story takes us to a sweet shop in Peshawar called Mukhey ka Dhaba, owned by an elderly gentleman called Mokha Singh. Young Kundan Lal Gujral, the inventor of Butter Chicken worked there.
A time came when Mokha Singh’s health deteriorated at an extent where he decided to sell his shop to Gujral. Gujral renamed the shop as Moti Mahal. KL Gujral realised that the Tandoori Chicken hanging on the seekhs above the tandoor would tend to dry out eventually if unsold. There came the magical idea into KL Gujral’s mind. He created a basic gravy with tomatoes, butter, cream and some spices to immerse the Tandoori Chicken pieces in. The idea behind this gravy was to help the Tandoori Chicken regain moisture and become palatable again. And thus, the super delicious Butter Chicken was born.
When India partitioned, Gujral moved to Delhi and so did Moti Mahal. They opened their first Delhi outlet in Daryaganj, which grew fast. Now, almost 70 years later, it has a successful chain of restaurants with outlets far and wide, managed by his grandson, Monish.
The charm of Butter Chicken lies in the subtle balance of tanginess and the velvet smooth texture. It is easy to get it wrong, that’s why often the versions you may find are too sweet or way too spicy.
It usually takes an hour or so to cook Butter Chicken from scratch. But you can have that same restaurant-style taste and consistency with Chef Serves Butter Gravy.