Tender and juicy chicken, cooked in a creamy-buttery tomato sauce, served with Saffron flavored Basmati Rice… is your mouth watering yet? That’s what’s on the menu today- Butter Chicken and Saffron Rice!
Butter Chicken or Murgh Makhani (literally means ‘buttery chicken’), is an authentic Punjabi dish that was created in the 1950s, in a super popular restaurant in New Delhi called ‘Moti Mahal Delux’. The founder and chef of the restaurant decided to use left-over Tandoori Chicken (Indian-Spiced Grilled Chicken), in a rich and buttery tomato gravy. Little did he know, that he was creating one of the most popular curry dishes from the Indian subcontinent.
Traditionally, the chicken is marinated and grilled before adding to the tomato-cream sauce, but in this recipe I have skipped that step and made it a dump-and-go recipe, with the same incredible taste. The key is using a smaller and thinner cut of boneless skinless chicken, and, adding extra garam masala to compensate for the flavors lost in skipping marination. This recipe is my weeknight-friendly, super quick and easy variation that’ll leave you amazed.
Dairy-Free/Lactose-free & Gluten Free: This recipe can be easily made dairy-free by substituting the heavy cream for full-fat coconut milk. It’s as easy as that. There is no other substitution required. This recipe is Gluten-free as well.
Saffron Rice is saffron flavored Basmati rice that have been cooked to perfection, where each kernel of rice is separated and fluffy. That’s the beauty of Basmati rice.
POT-in-POT: In this recipe, I have cooked everything in one-pot, using the pot-in-pot technique in my electrical pressure cooker, Instant Pot. Watch the video above to see how easy this process is. Continue Reading…