Boneless chicken breast bite slice cubes slow cooked in butter/select spices/tomato purée/cardamom powder/salt/sugar/full cream/sundried crumbled fenugreek leaves finally garnished with dollop of butter curry (Butter Chicken- A recipe that originated some where in New Delhi INDIA 🇮🇳 by a Moti Mahal restaurant Chef Kundan Lal Gujral In 1948. The left over marinade of tandoori chicken used in starters is slow cooked in butter/tomato purée/small leftover tandoori chicken pieces aided in creation of this lips-smacking platter we all know as Murg Makhani/Butter Chicken. It is a popular menu item in any Indian restaurant you visit around the globe and is recognized to excite the taste buds of foodies with its aroma n taste), medium chopped white onion marinated with salt/pepper/lime (nimbu pyaz) & oven baked whole wheat flour naan bread garnished with butter/cilantro/garlic (garlic naan) for Wednesday 00:15 AM lunch at work!A hearty bowl filled with round puffed rice tempered with peanuts/curry leaves/select powdered spices mixed with thick/medium/fine sieved chickpea flour crispy noodles/spiced chickpea flour flats/spiced corn flakes/spiced thick strained chickpea corn flour crochets (wagharela mamra papdi sev chavanu – every Gujarati’s favourite breakfast/snack) & a cup of cardamom flavoured Indian style tea in full milk (elaichiwadi chha) for Wednesday afternoon breakfast at Patels kitchen!Steamed long grain basmati rice (bhaat), boiled whole moong cooked in clarified butter/ginger garlic green chilli paste/sour yogurt/powdered n whole spices/chickpea flour tangy curry in soup consistency (khatta mug – mug ni kadhi) & whole wheat flour pan toasted flats topped with clarified butter (ghee chopdeli fulka roti) for Wednesday dinner at Patels kitchen!
