Homemade Murgh Makhani (Butter Chicken)
Homemade Murgh Makhani or perhaps better l known as Butter Chicken is of the most well known and popular Indian dishes. It is similar to Chicken Tikka Masala, but unlike a Tikka Masala, Butter Chicken is actually Indian in origin.
Ingredients
For the Chicken and Marinade:
- 4 chicken breasts cut into chunks
- 2 heaped tbsp plain yogurt
- 1 tablespoon kashmiri chilli powder available at Asian supermarkets or online
- 1 teaspoon tandoori spice blend available at Asian supermarkets or online
- 1 teaspoon garam masala
- 2 garlic cloves grated
- Thumb piece size ginger grated
- Salt and pepper
For the Murgh Makhani Butter Chicken Curry :
- 1 red onion
- 2 garlic cloves
- Thumb piece size ginger
- Two finger green chillies halved lenghtways
- Teaspoon Kashmiri chilli powder
- Teaspoon cumin
- 1 cinnamon stick
- 3 cardamom pods lightly bashed
- 3 cloves
- Teaspoon dried fenugreek
- 2 tablespoons cashew nut paste
- Tablespoon tomato paste
- 50 g butter
- 4 tomatoes skinned, seeds removed and chopped
- 150 ml chicken stock
- 150 ml double cream
- Fresh coriander to serve
Instructions
- Mix together all the marinade ingredients in a large bowl and stir in the chicken. Leave to marinade for as long as possible, up to 24 hours.
- When you are ready to make the curry, het the grill to high. Place the marinated chicken chunks on a grill rack and grill the chicken until just cooked and charred on the outside (about 8-10 minutes, turning half way through)
- Next start on the Murgh Makhani sauce. Use a food processor or blender to whizz together the red onion, garlic and ginger to a paste.
- In a large frying pan, melt half the butter. Fry the onion, garlic and ginger paste over a low-medium heat for 8-10 minutes until soft but not browned. Add the chillies and all of the spices and stir for a couple of minutes.
- Add the tomatoes, cashew nut paste and the tomato paste and cook for a couple of minutes more. Pour in the chicken stock and simmer for around 10 minutes. Season with salt and pepper.
- Finally stir through the double cream and the remaining butter and simmer until the sauce is at your desired consistency. Stir through the chicken. Top with fresh coriander.
- Serve your Murgh Makhani Butter Chicken with rice, naan and onion bhajis.
