Do you have a signature dish like this easy butter chicken?
To me, everyone who cooks should have some signature dishes.
One of mine is an easy butter chicken. This is it!
Also known as murgh makhani, butter chicken originated in Delhi in the 1950s. It was inspired by Punjabi cuisine.
The more traditional preparation requires hours to marinate the chicken and allow for the spices to suffuse the dish. I’m a big believer in the 80/20 rule, and wanted something quick and tasty to feed my family after getting home from work.
- 25 g butter
- 1 onion
- 1 kg chicken breast
- 1 carrot
- 1 head broccoli
- 1 zucchini
- 1 Lebanese cucumber
- 3 large mushrooms
- 300 ml cream
- 300 g cottage cheese
- garam masala ground
- 2 cloves garlic
- turmeric ground
- 1 Tbsp tomato paste
- pepper
- 1 cup rice
- coriander ground
- Put the rice on to cook (I use a rice cooker)
- Put the pan on medium heat
- While the pan is heating up, chop the onion
- Add the butter to the now heated pan
- Add the chopped onion
- While onion is browning, chop the chicken breast into smallish cubes
- Stir the pan ingredients intermittently while you chop and add carrot, broccoli, zucchini, cucumber and mushrooms
- When the chicken is sealed and the vegetables have softened up a bit, add the cream and cottage cheese
- Stir thoroughly. Add garam masala, coriander, garlic, turmeric, tomato paste and pepper.
- Stir thoroughly. Cover, reduce heat and allow to simmer
- Serve when ready!
If you have a signature dish that you’d like to share – please be our guest! Can you say what it is, and what makes it special for you?
As always your comments, feedback and experiences are encouraged. Please share!
For a more traditional example of butter chicken by the chef that runs the restaurant that invented it, check this out: http://monishgujral.com/recipe-butter-chicken-for-the-strong-hearted/
Also check out our other curry recipes easily. Just type curry in the search box at the top of this page and you’ll be taken straight to a list of them. Bon appetit!
love all the veg you have added to this dish, sounds like a great signature dish to have. Mine would have to be mince and tatties.