Speedy Butter Chicken

I still remember the first time I ever tried Indian food. I was backpacking in Europe after graduating high school and we went to Wales for a weekend to visit a friend. They eat a lot of Indian food in the UK and my friend ordered some take out from a local restaurant. I don’t remember what we ate, but I remember the flavors were like nothing else I’d ever eaten before. It was spicy, rich, and so flavorful. I was immediately hooked.

Chicken tikka masala is probably the most popular Indian dish despite the fact that it technically isn’t from India. Chicken tikka masala was invented in England, and although the origins are disputed, it is most likely spin off of Murgh Makhani, or butter chicken, which is an Indian dish. Butter chicken was invented by Kundan Lal Gujral who owned a restaurant in Peshawar named Moti Mahal. While trying out new recipes, Gujral tried cooking chicken in tandoors, which were ovens used by locals to cook bread. And so Gujral had invented tandoori chicken. Punjab was partitioned in 1947 and Gujral fled to India with thousands of other Hindu refugees. He re-opened Moti Mahal in Daryagani, Delhi, and the popularity of tandoori chicken soon spread. The leftover tandoori chicken didn’t keep too well as it would dry out quickly. So in order to keep the chicken moist, one of the chefs at Moti Mahal invented a tomato-based gravy, and so was born butter chicken.

Kundan Lal Gujral’s grandson, Monish Gujral, published a Moti Mahal cookbook where he gives the original recipe for butter chicken. Simply do an Internet search for “Moti Mahal’s Murgh Makhani” and it will be easy to find. It's quite involved though so I've created this quick version that might be just as delicious. 

Ingredients:

• 1 rotisserie chicken, white and dark meat cut into bite-size chunks
• 4 tablespoons butter
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon Garam Masala
• 1 teaspoon fenugreek powder
• 1 teaspoon cumin
• 1 teaspoon chili powder (optional)
• 2 heaping tablespoons tomato paste
• 1 cup cream
• 1/2 cup roasted cashew pieces
• salt, to taste
• Serve with basmati rice and naan.

1. In large skillet, melt butter completely over medium heat. Add onion and cook until soft.
2. Reduce heat to medium-low. Add garlic and spices, and allow to cook for a couple minutes in the butter. 
3. Stir in tomato paste and cook for another minute. Add cream and cashews, and salt to taste. Toss chicken in the sauce and allow to simmer for 3 minutes over low heat before serving.