Butter Chicken Poori: Dil Se Delicious!

Namaste, friends! Kem cho? Sat Sri Akal! Chef Curry Do-Pyaza here, back with another lip-smacking recipe that will transport you straight to the bustling streets of Delhi and the warm kitchens of Punjab! Today, we are diving into a delightful pairing: fluffy, golden Pooris with rich, creamy Butter Chicken. This isn’t just a meal; it’s an experience, a celebration of flavors that will leave you wanting more.

This incredible combination is a regular feature at festive gatherings like Diwali, Holi, and even weddings! Imagine crispy Pooris dipped in that luscious gravy – pure bliss, isn’t it? It’s also a popular Sunday brunch item, perfect for a lazy afternoon with family and friends. This dynamic duo is especially comforting during the cooler months, offering a warm and satisfying meal.

A Little History, My Doston

Poori, a deep-fried bread, has ancient roots in India, with variations found across the subcontinent. Butter Chicken, on the other hand, is a relatively modern invention, born in the kitchens of Delhi’s Moti Mahal restaurant in the 1950s. The story goes that leftover Tandoori Chicken was tossed in a creamy tomato-based sauce to prevent it from drying out. And thus, a legend was born! Pairing this rich, flavorful curry with the simple, yet satisfying Poori, elevates both to new heights of culinary excellence.

Let’s Get Cooking!

Preparation Time: 25 minutes
Cooking Time: 45 minutes

Ingredients:

For the Poori:

2 cups Gehun ka atta (Whole Wheat Flour)
1/2 teaspoon Ajwain (Carom Seeds)
1/2 teaspoon Namak (Salt)
2 tablespoons Tel (Vegetable Oil)
Lukewarm Pani (Water), as needed
Tel (Vegetable Oil), for deep frying

For the Butter Chicken:

500g Murgi (Chicken) pieces, boneless and skinless, cut into bite-sized pieces
1 tablespoon Adrak-lehsun paste (Ginger-Garlic Paste)
1 teaspoon Lal mirch powder (Red Chili Powder)
1/2 teaspoon Haldi powder (Turmeric Powder)
1 teaspoon Garam Masala
1 tablespoon Nimbu ka ras (Lemon Juice)
2 tablespoons Tel (Vegetable Oil) or Ghee (Clarified Butter)
1 medium Pyaaz (Onion), finely chopped
2 medium Tamatar (Tomatoes), pureed
1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), crushed
1/2 cup Fresh Cream
2 tablespoons Makhan (Butter)
Hara Dhaniya (Fresh Coriander Leaves), for garnish
Namak (Salt), to taste

Step-by-Step Instructions:

Poori Preparation:

Dough Time: In a large bowl, mix together the gehun ka atta, ajwain, namak, and tel.
Knead, Knead, Knead: Gradually add lukewarm pani and knead into a smooth, firm dough. It shouldn’t be sticky.
Resting Period: Cover the dough with a damp cloth and let it rest for at least 20 minutes. This makes the Pooris extra fluffy!
Rolling Time: Divide the dough into small, equal-sized balls. Roll each ball into a small, circular disc, about 3-4 inches in diameter. Don’t make them too thin!
Fry ‘Em Up: Heat tel in a deep frying pan or kadhai over medium-high heat. Gently slide a poori into the hot tel.
Puff It Up: Use a slotted spoon to gently press the poori down into the oil. This will help it puff up beautifully.
Golden Brown Goodness: Fry until golden brown on both sides. Remove and drain on a paper towel-lined plate.

Butter Chicken Preparation:

Marinate the Chicken: In a bowl, combine the murgi pieces with adrak-lehsun paste, lal mirch powder, haldi powder, garam masala, nimbu ka ras, and namak. Mix well and let it marinate for at least 30 minutes.
Sauté the Onions: Heat tel or ghee in a pan over medium heat. Add the pyaaz and sauté until golden brown.
Tomato Tango: Add the tamatar puree and cook until the oil separates from the mixture. This usually takes about 5-7 minutes.
Spice It Up: Add the marinated murgi to the pan and cook until it is browned on all sides.
Simmer Down: Add a little pani (about 1/2 cup) and simmer until the murgi is cooked through and tender, about 15-20 minutes.
Creamy Dreamy: Stir in the fresh cream, kasuri methi, and makhan. Simmer for another 5 minutes, allowing the flavors to meld together beautifully.
Garnish and Serve: Garnish with hara dhaniya and serve hot with the freshly made Pooris.

Tips for Best Results:

Poori Dough: The dough consistency is key! It should be firm, not sticky.
Hot Oil: Make sure the tel is hot enough before frying the Pooris. This will ensure they puff up properly.
Butter Chicken Marinade: Don’t skip the marinating step! It infuses the murgi with flavor and makes it incredibly tender.
Fresh Cream: Use fresh cream for the richest, most decadent flavor.

Cooking Variations:

Pressure Cooker Butter Chicken: For a quicker version, pressure cook the murgi with the tomato-onion mixture for 2-3 whistles. Then, finish with cream and butter.
Oven-Baked Butter Chicken: Bake the marinated murgi in a preheated oven at 375°F (190°C) for 20-25 minutes. Then, add it to the tomato-onion gravy and simmer.
Air Fryer Butter Chicken: Air fry the marinated murgi at 375°F (190°C) for 15-20 minutes, flipping halfway through. Then, add it to the tomato-onion gravy and simmer.
Slow Cooker Butter Chicken: Combine all the ingredients (except cream and butter) in a slow cooker and cook on low for 6-8 hours. Stir in the cream and butter before serving.

Nutritional Information (Approximate per serving):

Calories: 650-750
Protein: 35-40g
Fat: 40-50g
Carbohydrates: 40-50g

(Note: This is an estimate and can vary based on specific ingredients and portion sizes.)

Serving Suggestions:

Serve hot Pooris immediately after frying for the best texture.
Garnish the Butter Chicken with a dollop of fresh cream and a sprinkle of hara dhaniya.
Accompany the meal with a side of raita (yogurt dip) or sliced onions.
A refreshing glass of lassi (yogurt drink) is the perfect complement to this rich and flavorful meal.

Now It’s Your Turn!

So there you have it, my friends! A complete guide to making delicious Butter Chicken Poori at home. I urge you to try this recipe. Gather your ingredients, put on some Bollywood music, and get cooking! And most importantly, share the joy of this incredible meal with your loved ones. This is a labor of love for you and your family.