This dish should ideally be the last dish to attempt by the culinarily challenged, but apparently not. Looks like your customary lazy kitchen ways take a back seat when it comes to the love for this dish. And let me confess, the way you lick the platter clean when I make this makes it one of my favourites too!
So without more ado, here goes…
Mowgs wala Butter Chicken
For the marinade
- 3/4- 1 cup yoghurt
(btw, whenever I use the word ‘cup’ I do not mean big cups, but small bowls/’katoris’ that we use at home.)
- 2 tsp red chilli pdr
- 1/2 tbsp garam masala pdr
- 1 tbsp coriander pdr
- 1 tsp cumin pdr
- 1 -1.5 tbsp kasuri methi (dried methi leaves), crumbled in the palm
- salt to taste
- juice of ½ a small lemon
- 1 kg cleaned chicken (ideally 2-3 inch boneless breast pieces better, some leg pieces can be added too)
- 1 medium onion – grated/minced
- 4 tsp garlic paste
- 1 tsp ginger paste
- 250 g (approx) tomato puree (ready made puree is better, gives better consistency)
- 3/4 cup butter
- 2 cups heavy cream, whipped smooth with a fork
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- salt to taste (adjusted based on how much is added in the marinade)
- 1-2 tsp of sugar
1. Mix all the ingredients of the marinade well. Wash the thawed chicken pieces well, and stab them with the pointy end of a knife. This helps the marinade seep in. Rub the marinade mix well into the chicken pieces, and keep for at least 2 hours in the refrigerator. 4 hours is good. (Do not use too much yoghurt.)
2. Microwave the chicken (with the marinade) after it has marinated, for about 10-12 minutes. (The cooking time depends on varius things, take care to not over do – the pieces will become dry and chewy.) Keep aside.
3. Melt a few tablespoons of butter in a non-stick kadhai/wok/pan over medium heat. Add the sugar first in the hot butter. Let it caramelize. This is a must for this dish. Stir in onion and garlic-ginger next, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Remove and keep aside.
4. Meanwhile, melt the remaining butter in another saucepan over medium-high heat and add red chilli pdr and garam masala. Add the puree. After the tomato cooks well, add whipped heavy cream, salt and cumin pdr. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally
5. While this is being done, add the almost done chicken pieces in the pan in which onions were fried and fry to a nice brown.
6. Then stir in caramelized onions and the stock/gravy from the microwaved chicken into the simmering sauce. Add the fried chicken too into the sauce and simmer for a while.
7. Garnish with cumin pdr, a pinch of garam masala pdr and dollops of whipped cream.
Note: In case there is no microwave, for step # 2 fry the on a non stick kadhai/fry pan – removing excess marinade from the pieces (else they will not brown) before frying. Or grill in a regular oven-grill.
Serve hot with paratha or roti.
Hope you enjoy cooking and while eating it remember your…