Butter Chicken (Murgh Makhani)

BUTTER CHICKEN   (Murgh Makhani)

·                     Yield: 4 Servings    Prep Time: 10 minutes    Cook Time: 30hr   Total Time:  30-45 min

·                     Course: Main Course

Butter Chicken (Murgh Makhani) is a spicy tomato based curry cooked with chicken

Ingredients

• 4 tbsp butter
• 2 red onions, sliced
• 3 garlic cloves, minced
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric
• 2 tbsp tomato paste
• 1 tsp chilli powder (2-3 fresh green chillies – finely chopped)
• 2.5 cm piece fresh ginger, peeled and grated
• 500g skinless chicken breast, cut into 2cm chunks
• 2 tsp cumin seeds
• 2 tbsp mustard seeds
• 400ml chicken stock or water
• 2 tsp ground fenugreek
• ½ cup whipping cream/double cream
• Large handful, Coriander  (chopped)

Instructions

1.    Heat a large kadhai (wok) over medium heat. Over a medium heat melt 2 tbsp of the butter and cook the onions and garlic for 10 minutes until soft and starting to brown slightly.

2.    Add the ground coriander, ground cumin, turmeric, chilli, ginger, tomato paste and cook for a couple of minutes to release the flavours of the spices.

3.    Place the chicken in the pan with the spices and mix to evenly coat all the pieces and brown the chicken.

4.    Add the double cream, stir and cook uncovered for 10 minutes.

5.    In a separate medium sized frying pan, add the remaining 1 tbsp butter and when sizzling add the cumin seeds, mustard seeds and cook for 1 minute. 

6.    Pour this mixture into the chicken with the fenugreek. Season with salt and black pepper (to taste)

7.    Add the chicken stock or water and bring to a simmer.  Simmer for 20 minutes.

8.    Add the remaining butter and stir into the curry until all the butter is melted. 

9.    Garnish with the coriander.  Lovely with basmati rice or Naan/Chapatti (Roti).

  

TIPS:

This is a fairly decadent and rich dish.  You can replace the initial frying with oil but finish with the butter for a healthier option.