I’m back again after three long months just in time to wish you a very happy new year! It’s the 10th of the month, but I can still call it a new year, right? To be honest, this hide and seek game of posting a couple of recipes and then being absconding for a few months was becoming too much for me. But as you can see, I have put those months to good use to bring you this brand new Guilt Free. Guilt Free now has a way more pictorial look with a much easier navigation and a visual recipe index (something I’ve wanted for so long!) I can’t tell you how excited I was with the project. It was long, tedious and time consuming no doubt, and am still not done with all aspects of migration, but I finally have the website up. How great is that! In all these weeks that I had been working on the website, I wasn’t able to post anything new. And soon after completing it, I left for an 11-day vacation to California (Yosemite National Park, Lake Tahoe and San Francisco), which was epic in many ways. More on that in subsequent posts! But what I did in the interim was revisit some of my old recipes and upgrade them. I had a Butter Chicken recipe on my blog from the very first month of its inception, but this time, I followed Moti Mahal’s Butter Chicken recipe, and may I say, this is the best thing you can make to cope with the winter blues!
Moti Mahal of Daryaganj, New Delhi, is an institution when it comes to Butter Chicken, also known as Murg Makhani in India. Invented by Kundan Lal Gujral, the founder of Moti Mahal, butter chicken was originally meant to douse the dried up chicken tikka kebabs in a makhani gravy instead of allowing them to go stale. So essentially Butter Chicken is a combination recipe of chicken tikka/tandoori and the butter masala sauce. Since I do not have a tandoor at home and my oven was giving me temporary troubles, I chose to cook the kebabs on the stovetop before lacing them with the ultra delicious makhani gravy. If you want to go the traditional route and make the tandoori in oven, you can check my tandoori chicken recipe here.
If you have ever eaten at Moti Mahal, I don’t need to convince you to how good this actually is. If you haven’t, I would sincerely urge you to make a trip to Delhi soonest, if not for anything else, for this reason alone. And if that is not geographically feasible for you, stop worrying, head straight to the kitchen and whip up this beauty. This is not a copycat recipe. It’s the actual recipe that the house of Moti Mahal uses. Can it get better than that?
1. Marinade the chicken with the aforementioned ingredients for 4-5 hours or overnight. 2. Blend 4 tomatoes to make a puree. 3. Heat a little oil in a non-stick pan and add the marinated chicken to it. Cook till the chicken is tender. Set aside. 4. Heat butter in the same pan and add ginger and garlic and saute for a minute. Now add red chilli powder, coriander powder, cumin powder, salt, sugar and chopped green chillis. Fry for some time. 5. Add tomato puree, fresh cream and cook on medium flame till the puree thickens. 6. Add the chicken to the puree and let it simmer for 15-20 minutes. 7. Garnish with fresh cream and, if you’re feeling sinful, a dollop of butter as well. Serve with parathas.Moti Mahal's Butter Chicken (Murg Makhani)
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2 comments
You must have felt that I have not seen your facebook post or did not notice that you have changed the blog. Great Job done. As I have always said that I am a fan of your work so will look forward to see more and more posts coming up.
Thank you so much for the kind words. It means a lot to me! 🙂