*SUITABLE FOR VEGETARIANS*
This rich, regal dish traces its roots back to 1920's British India. A little dhaba in the Gora Bazaar area of Peshawar had dug a tandoor in its kitchen, where a young chef, Kundan Gujral, used this to cook specially marinated chicken legs. Although tandoors had been used to cook meats since the 1600's, Kundan's recipe of this new tandoori chicken became an instant hit. In 1947, post-independence, Kundan arrived in Delhi, opened a restaurant and began serving his signature tandoori chicken. To minimise wastage, the tandoori chicken legs that weren't sold were stripped of the succulent meat, which was then added to a lightly spiced, rich, tomato based, creamy masala sauce. That's exactly how legends are born.
Butter Chicken, or Murgh Makhni as it's locally known, is probably one of the most popular dishes in India today, and some of the best renditions are served up in Bombay eateries - from roadside cafes to fine dining restaurants. In fact a measure of how good a restaurant is, is often judged by how good their butter chicken is. Although every restaurant in Bombay worth its salt has Butter Chicken on its menu, for a truly satisfying experience, one must head to Shalimar in the Bhendi Bazaar area, who opened their doors in 1970, starting out as a refreshments stall selling juice and falooda.
Our Butter Chicken recipe is inspired by the humble roadside eateries of Bombay. A smoky blend of tandoori marinade mix with layers of flavour, and a delicately spiced, slightly sweet base mix, for an exceptional Butter Chicken dish.
Marinade: Paprika, Coriander, Salt, Cumin, Red Chilli, Black pepper, Fenugreek seeds, Green cardamom, Dried Ginger, Dried Garlic, Turmeric, Nutmeg, Black cardamom, Cassia.
Base: Coriander, Salt, Fenugreek leaves, Kashmiri Chilli.
Whole spice: Cumin seeds.
Garam Masala: Coriander, Cumin, Black Pepper, Cloves,
Pack size: 25g - suitable for 500g Chicken
Pack dimensions: 110mm x 160mm x 25mm approx.
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