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butter chicken

my version -- served with fennel seed infused pan roasted roasted potatoes and micro green citrus salad…

"Butter chicken or murgh makhani (pronounced [mʊrg ˈmək.kʰə.ni]) is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent as a curry. The curry was developed in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral, founders of the Moti Mahal restaurant in Delhi, India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter and cream. In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in wraps, roti, and rolls, while in Australia, and New Zealand, it is also eaten as a pie filling.
Chicken is marinated for several hours in a mixture of lemon juice, dahi (yogurt), Kashmiri red chili, salt, garam masala and ginger garlic paste.
The marinated chicken is cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato- and garlic and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew paste may be used as a thickener and it is finally garnished with coriander.” -- Wikipedia
my other version -- finished with yougart cream and tamarind aioli...

here chicken is served with kala jeera (black cumin) polao (aromatic basmati rice) cooked with ghee [is a class of clarified butter that originated in ancient India], himalayan pink salt, green peas.
© Faisal Hoque