Delhi Butter Chicken Recipe
Dehli, India authentic butter chicken
“A simple meal at home is better than an elaborate one while away.” This recipe for Dehli Butter Chicken epitomizes a simple meal. Invented at a restaurant in Delhi in 1950’s, now in America, it is widely popular. Made with the leftover tandoori chicken into a tomato gravy, rich in butter and cream. Served with basmati rice and naan. This is one of my favorite dishes. I enjoy serving this to friends and family. If you are squeamish to spicy food, don’t add the chilies.
1 lb. Chicken boneless and sliced into strips
4 tablespoons oil
2 tablespoons of each grated ginger and garlic paste
1/2 teaspoon cumin seeds
2 teaspoon chili powder
1/2 cup chopped onions
1 tablespoon coriander powder
2 teaspoon garam masala
1/4 cup whole cashews
1 teaspoon fenugreek leaves
2 fresh green chilies chopped
2 1/2 cup chopped tomatoes
Salt to taste
1/2 teaspoon sugar
5 tbsp butter
1/2 cup cream
1 tablespoon ketchup
Check Salt if needed
In a small bowl mix together the grated garlic and ginger, making it into a paste.
Cut chicken into strips. Heat a large skillet, add the oil. Heat the oil and then add the chicken strips, fry in the pan until browned. Remove from the pan and set aside.
Add the cumin seeds, chili powder, onions and 1 tablespoon of the garlic/ginger paste to the pan. Sauté until the onions have softened. Add a small amount of water to release the browned bits from the bottom of the pan. Now add the coriander powder, garam masala, cashews, fenugreek leaves, green chilies, chopped tomatoes and salt. Cover and cook slowly for 30 minutes.
When the sauce has simmered, add to the blender. Blend into a fine puree. Strain the sauce back into the same pan with a fine meshed strainer, making sure there is minimal waste. Add to that the butter, chicken, sugar, ketchup and cream. Allow to simmer for a few minutes. Salt if needed.
Garnish with a small amount of cream and a sprinkling of garam masala. Serve with rice and naan.