Butter Chicken

A community recipe by S0NiA

Not tested or verified by Nigella.com

Introduction

It is an Indian chicken curry popularly known as Murgh Makhani. It was invented during medieval times to suit the palate of the mughal rulers of India.

Ingredients

Serves: serves 2

Metric Cups

For the Marinate

500 grams chicken pieces (boneless)
2 teaspoons ginger paste
2 teaspoons garlic puree
3 teaspoons sour curd
1 tablespoon lemon juice
2 teaspoons malt vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
½ onion (chopped)
1½ teaspoons chilli powder
salt (to taste)

For the Gravy

6 chopped tomatoes
1½ tablespoons butter
1 teaspoon chilli powder
1 teaspoon finely chopped fresh ginger (finely chopped)
1 green chilli (finely chopped)
¼ teaspoon food colouring (orange)
2½ tablespoons cream
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sugar
salt (to taste)

For the Garnish

2 green chillies (chopped)
1 tablespoon butter
2 tablespoons cream
fresh coriander

For the Marinate

17⅔ ounces chicken pieces (boneless)
2 teaspoons ginger paste
2 teaspoons garlic puree
3 teaspoons sour curd
1 tablespoon lemon juice
2 teaspoons malt vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
½ onion (chopped)
1½ teaspoons chili powder
salt (to taste)

For the Gravy

6 diced tomatoes
1½ tablespoons butter
1 teaspoon chili powder
1 teaspoon finely chopped fresh gingerroot (finely chopped)
1 green chile (finely chopped)
¼ teaspoon food colouring (orange)
2½ tablespoons cream
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sugar
salt (to taste)

For the Garnish

2 green chiles (chopped)
1 tablespoon butter
2 tablespoons cream
cilantro

Method

Butter Chicken is a community recipe submitted by S0NiA and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.
Heat 1½ tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender. In a saucepan, heat 1½ tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.
Fry for some time. Add tomato pure, orange color, fresh cream and cook on medium flame till the pure thickens.
Add the pure to the tender chicken along with 1 tsp sugar and 1/2 tsp cream.
Let it simmer for 25 minutes. Garnish with fresh cream, finely chopped green chillies and coriander leaves. Serve with 1 tbsp butter.

Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.
Heat 1½ tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender. In a saucepan, heat 1½ tbsp butter and add red chili powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chile.
Fry for some time. Add tomato pure, orange color, fresh cream and cook on medium flame till the pure thickens.
Add the pure to the tender chicken along with 1 tsp sugar and 1/2 tsp cream.
Let it simmer for 25 minutes. Garnish with fresh cream, finely chopped green chiles and coriander leaves. Serve with 1 tbsp butter.