Creamy, saucy and mildly flavoured gravy – butter chicken can be relished with rice, naans or parathas.
If you have not tasted butter chicken yet it is high time you tried it out. I had been preparing chicken in a variety of ways but the day butter chicken walked into my kitchen it has refused to leave.
The traditional butter chicken recipe calls for tandoori chicken being immersed in a rich, velvety smooth gravy. As history of the dish goes, butter chicken was born out of the necessity of saving left over tandoori chicken from going bad. But what do you do if you, all of a sudden, want to have butter chicken? Can you prepare it without the tandoori chicken?
Such a situation often befalls me. And to satisfy the taste buds a super fast version of the traditional recipe has to be whipped up.
It is true that nothing can beat the original but this quick butter chicken recipe is not going to disappoint you. I would also suggest that you use ghee, as mentioned in the recipe. Ghee has a flavour of its own which refined oil cannot match.
Being mildly spiced it goes down well with children too. And that I am speaking with personal experience.
- You can prepare the gravy simultaneously while cooking the chicken.
- To get the traditional recipe feel the chicken can be grilled in the oven.