Pakistani Butter Chicken:If you’re in for a serious treat, try this delicious and intricate Pakistani butter chicken recipe. This dish is contains wholesome and aromatic flavors, and the buttery goodness just ties the entire dish together. This recipe is so simple and easy to recreate; it takes just under an hour to freshly prepare and cook it. Butter chicken or Murgh Makhani (as it is commonly known) was a dish that was developed in 1947 under the influence of some famous restaurant owners in Dehli. It was first made by accidentally mixing chicken leftovers with tomato gravy that was rich in cream and butter. Now that is what we call a happy accident! Try this delectable dish now, and we’re positive you’ll be just as impressed as we are.
Pakistani Butter Chicken Recipe
- ½ kg/500 gms boneless chicken (cut into small cubes)
- ¼ cup cooking oil
- 1 ½ tsp salt or as per taste
- 2 tbsp butter (heaped) + 1 tbsp extra for garnish (see tips)
- 2 tbsp ginger garlic paste/freshly minced ginger and garlic
- ½ cup tomato paste/canned tomatoes (see tips)
- 1 cup fresh cream
- 1 tsp cumin powder
- 1 tsp allspice powder
- 1 tsp red chili powder
In a wok or a large pan, add the oil and place the pan over medium heat. Saute the ginger and garlic in it until lightly golden.
Add the boneless chicken cubes and continue to cook it for 10-12 minutes or until chicken is well cooked through and tender.
Add the tomato paste/canned tomatoes, butter, cumin powder, allspice powder, red chili powder, and salt. Cook for an additional 3-4 minutes, stirring in between before finally adding the fresh cream (see tips)
Cook the butter chicken on a low flame until excess water evaporates, and it is well done.
Garnish the dish with a cube of butter, fresh coriander leaves and ginger (cut in julienne). Serve immediately with naan.
Consider using clarified butter instead of regular butter as it enhances the flavor and just adds to the wholesomeness of the dish; however, regular butter also works fine too.
In case you do not have tomato paste or puree, you can always use canned whole tomatoes but ensure you cook it for about 20 minutes or until they are soft. Puree the butter chicken gravy after adding the canned tomatoes it can be a little chunky.
When the fresh cream is added to the gravy, it is vital that you don’t over mix the curry as it may cause the cream to separate and curdle.
For a thick gravy, thicken the cream by adding a few drops of lemon juice while lightly beating it.
Pakistani Chicken Tikka:Chicken tikka is one of the easiest Pakistani recipes with chicken and a classic barbecue dish that is famous in South Asia. It consists of tender pieces of chicken marinated in aromatic herbs and spices grilled to perfection. If you and your family are meat lovers and are down to try some exotic, zesty flavors, then look no further because you just found the right place. The right origin to chicken tikka is still a widely debated topic. Most sources indicate the chicken tikka amusingly derived from places such as Glasglow and Birmingham rather than South Asia. You can cook chicken tikka traditionally, where skewers pierce the chicken through the middle on a charcoal grill. However, the recipe itself has many variations to it. Some individuals religiously use boneless pieces of chicken while others don’t. The dish remains popular in places like Afghanistan, Persia, and the Middle East but typically contain lesser levels of spice compared to the ones prepared in Pakistan.
Pakistani Chicken Tikka Recipe
- 1 lb boneless chicken (breast meat preferably)
- 2 tbsp dried fenugreek leaves
- 1 ¼ tsp salt
- ½ tsp black pepper powder
- ½ tsp red chili powder (see tips)
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp allspice powder
- ½ cup Greek yogurt (see tips)
- 2 tbsp ginger garlic paste/ freshly minced ginger-garlic
- 1 tbsp lemon juice
Pat the chicken dry with a paper towel and ensure the chicken is fully dry. Cut into small cubes and set aside.
In another bowl, combine the Greek yogurt, ginger garlic paste, lemon juice, allspice powder, turmeric powder, coriander powder, red chili powder, black pepper powder, salt, and fenugreek. Add the chicken pieces and mix well, ensure the marinade coats the chicken well on all sides. Cover the bowl with cling wrap and refrigerate it overnight or for at least 3-4 hours to allow the marinade juices and flavors to lock in and absorb in the chicken.
Skew the marinated chicken cubes and grill the chicken until it is tender and well done. You may also use an oven set at 200 degrees Celsius and cook for 20 minutes until fully cooked.
Serve the chicken immediately with sliced onions, lemon wedges, and chutney to the side. Enjoy!
Adjust the heat as per your taste buds by adding more or less of the red chili powder.
If you do not have Greek yogurt, use regular yogurt, and drain out the excess whey using a muslin cloth or a colander.