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 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 Glasgow 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 Butter Chicken Recipe
Indian / Main course
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.