Indian cuisine is best known universally for its usage of spices. Its non-vegetarian side features a large diversity of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most well-liked Indian dishes, the Tandoori Chicken, the tasty Indian version of Butter Chicken. Tandoori Chicken in Panchkula is a genuine Indian dish, which is now well-liked as ‘Butter Chicken’ in numerous countries all around the globe. The source of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first made-up in Delhi, the capital city if India, by a person working in the kitchen staff of a famous bistro named ‘Moti Mahal’. Although the basic recipe remains the same, the real flavour differs from restaurant to restaurant in India and overseas. Served with steamed rice, ‘naan’, ‘roti’, or ‘parathas’ (forms of Indian bread), tandoori chicken is prepared by marinating a chicken during the night in a combination of yoghurt and various spices. The chicken is then grilled and roasted, and lastly added to the sauce, made of buttercream, tomatoes, almonds, and a mixture of various Indian spices.
- Make small cuts in the chicken pieces.
- Mix all the chicken marinating ingredients as listed above. Add the mix to the chicken pieces and mix well.
- Allow the chicken to preserve for a few hours (minimum of 2-3 hours).
- Put the preserved chicken in a heavy bottom wok containing half the butter. Cover it well and cook till the chicken is correctly cooked. Next, stir cook the chicken for a few minutes and keep it aside.
- Heat the residual butter in a saucepan and append the red chili, coriander, cumin and black pepper powders in quantities.
- Sauté for a few minutes and then adds the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.
- Add the whipped cream and cook on low flame for 5-7 minutes.
- Next, add the chicken pieces along with chop ginger and green chillies to the gravy. Cover and simmer on less heat.
- Whilst serving, decant the melted butter on the chicken and adorn the dish with fresh cream 10, the traditional dish is ready. Serve it hot with Indian bread, such as a ‘tandoori roti’ or a ‘naan’.