Creamy butter chicken and Puri

One of the most famous Indian takeout dish is butter chicken make it at home with puri bread made with white flour. learn about the history of butter chicken and make it at home with this easy recipe.

The story behind butter chicken

Suprisingly this dish was invented a few decades ago by a man named KL Gugral in a restaurant in Dahlia.

Kl Gugral invented this dish to save the leftover tandoori chicken from getting dry by immersing the chicken in tomato gravy, butter and cream. And yes the inventor of butter chicken is also the inventor of tandoori chicken.

Kl gujral the inventer of butter chicken

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Ingredients :

For the Butter Chicken

• Boneless chicken breasts or thighs cut into cubes

• 1/4 cup of yogurt

• Crushed garlic

• Ginger paste ( the ginger using cheese grinder)

• 1/3 cup of cream

• Tomato chopped

• Red onion chopped

• 1/4 cup of cashews

• 2 table spoons Tomato paste

• 2 table spoons of ketchup

For spices :

• Turmeric

• Coriander powder

• Cumin powder

• Chill powder

• Salt and black paper

• Saffron color powder or red food coloring powder (optional)

• Gram masala (Indian mixed spices )

Instructions :

• First marinate the chicken with yogurt crushed garlic and ginger but leave some of the garlic and ginger to add to the tomato sauce.

• Add the spices as described and the food coloring if you are using.

• Leave the chicken to marinate in the fridge for at least 30 minutes or overnight

• Cook the chicken in a hot pan with shallow cooking oil until it is cooked.

• remove the chicken from the pan and cook the onions with the garlic and ginger paste in the same pan.

• Add the tomatoes and then the cashews and keep stirring add the same spices again to build up the flavor.

• Add the tomato paste, ketchup and some water as needed

• (the reason why we add ketchup is that tomato's used to be a lot sweeter and to add more sweetness to the sauce we add ketchup)

• Put the sauce in the food processor

• Make sure to make the sauce as smooth as possible

• Add the butter chicken sauce and the chicken to the pan again and cook with the butter until the flavors come together them add the cream.

• Mix the butter chicken for a minute and the its done enjoy your butter chicken.

Ingredients for puri

• 1 and 1/2 cup of flour

• 1/2 to 3/4 of a cup of water as needed

• 3 table spoons of ghee (or vegetable shortening)

• 1 table spoon of sugar

• Salt to taste

• Oil for frying the puri

Instructions

• Mix the dry ingredients (flour- sugar - salt) with gee until it is incorporated.

• Add the water as needed while kneading.

• The dough shouldn't be sticky or dry.

• Keep kneading by hand or an electric mixer for about 7 minutes.

• Keep the dough covered to rest for 15 minutes.

• Divide the dough into 8 portions and make them into balls.

• Roll each ball into thin circles.

• After rolling all the dough get the pan ready for frying the oil must be deep.

• In medium heated oil put the dough into the oil keep pushing the dough gently with a spoon to immure the dough in oil.

• fry one puri at a time.

• ( the dough should puff to form into a dome)

• After a few seconds turn the dough over to cook the over side.

• It only take seconds for the puri to be ready so keep your eye on the puri.

• Enjoy!