Butter Chicken and Chicken Kaleji with Eggs

So, butter chicken, that we all meat lovers can’t get off our minds, has a very interesting history. This dish has its background in Punjabi cuisine and was discovered by Kundan Lal Gujral, owner of Moti Mahal Restaurant in New Delhi. It was a dish invented to reuse the excess Chicken Tikkas, and I must say- what an invention!

So, to start off, we roast the chicken in just 2 tablespoons of oil. Don’t use too much oil since the chicken releases its own juices as you continue to roast it. After that, we keep them aside to cool.

Meanwhile, the curry is prepared by grinding all the roasted onions and tomatoes with some jeera (and my grandfather’s secret ingredient, which I am lucky enough to be aware of!)

This puree should have no lumps and have a light red colour. Make sure to grind the roasted onions and tomatoes only after they have cooled down.

In order to make the final product, we prepare our curry by adding some curd infused with several masalas and into the puree in desi ghee. Now, you can also use refined oil or just simple packet ghee but the taste that desi ghee provides to this dish cannot be matched. Make sure to use all of that puree and not waste any! Now, we add some milk and let it cook. Never forget to add water and salt. Stir continuously and pay attention because it can start sticking to the bottom of the pan.

Now, add the roasted chicken. Voila! Your butter chicken is ready!

Tip- you can add a little bit of sugar if you think that the masala is too much or the chili is too much

Kaleji with Eggs is something that my grandfather loves to eat and this is his recipe.

We start off with roasting some onions and tomatoes in ghee and boiling some eggs simultaneously. We now add some masalas and ginger garlic paste. Let it cook properly and let the smell reach every corner of the house. Add some curd and curry leaves to this. Stir for sometime and then add my grandfather’s favourite masala, the chicken masala (lmao). Add the kaleji or the liver of chicken to this along with boiled eggs (cut them into two pieces)

Let it cook and garnish with some coriander.

Serve hot with tandoori naan and pickled onions and have a beautiful, scrumptious dinner!