Butter Chicken - Murg Makhani
by Chetna Makan, featured in Chetna's 30-Minute Indian Published by Mitchell BeazleyIntroduction
I have been enjoying this dish for many years, as have many others given its worldwide popularity. Punjabi families often make it at home, and it’s served at weddings and many feasts. Though traditionally it’s cooked nice and slow, I have ensured that you won’t miss out on any of the flavour and depth of the original in this quick recipe. I am very confident that you will make this stunning meal again and again. Serve with flatbread, naan or roti.
I have been enjoying this dish for many years, as have many others given its worldwide popularity. Punjabi families often make it at home, and it’s served at weddings and many feasts. Though traditionally it’s cooked nice and slow, I have ensured that you won’t miss out on any of the flavour and depth of the original in this quick recipe. I am very confident that you will make this stunning meal again and again. Serve with flatbread, naan or roti.
Ingredients
Serves: 4
- 8 boneless, skinless chicken thighs (cut into 2.5–5cm / 1–2 inch pieces)
For the marinade
- 3 tablespoons natural yogurt
- 2 tablespoons mustard oil
- 1 teaspoon salt
- 1 teaspoon Kashmiri chilli powder
- 2 cloves of garlic (grated)
- 2½ centimetres piece of fresh ginger (peeled and grated)
For the curry
- 1 tablespoon sunflower oil
- 50 grams salted butter
- 1 cinnamon stick
- 1 bay leaf
- 4 cardamom pods
- 4 cloves
- 2 cloves of garlic (grated)
- 200 grams tomato passata
- ½ teaspoon salt
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon clear honey
- 1 tablespoon double cream
- 8 boneless, skinless chicken thighs (cut into 2.5–5cm / 1–2 inch pieces)
For the marinade
- 3 tablespoons natural yogurt
- 2 tablespoons mustard oil
- 1 teaspoon salt
- 1 teaspoon Kashmiri chilli powder
- 2 cloves of garlic (grated)
- 1 inch piece of fresh gingerroot (peeled and grated)
For the curry
- 1 tablespoon vegetable oil
- 1¾ ounces salted butter
- 1 cinnamon stick
- 1 bay leaf
- 4 cardamom pods
- 4 cloves
- 2 cloves of garlic (grated)
- 7 ounces tomato passata
- ½ teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon clear honey
- 1 tablespoon heavy cream
Method
Butter Chicken - Murg Makhani is a guest recipe by Chetna Makan so we are not able to answer questions regarding this recipe
- Preheat the oven to 220°C (425°F), Gas Mark 7.
- Mix the chicken with all the marinade ingredients in a shallow roasting tin until well combined, then bake for 10 minutes until cooked through.
- Meanwhile, start making the curry. Heat the oil and butter in a pan, add the whole spices and let them sizzle over a low to medium heat for a few seconds. Then add the garlic and cook for a minute.
- Pour in the passata, cover and cook over a medium to low heat for 10 minutes.
- Add the salt, chilli powder, garam masala and the baked chicken and mix well. Cover and cook over a medium to low heat for 5 minutes until everything has come together.
- Stir in the kasuri methi, honey and cream, then serve.
- Preheat the oven to 220°C (425°F), Gas Mark 7.
- Mix the chicken with all the marinade ingredients in a shallow roasting tin until well combined, then bake for 10 minutes until cooked through.
- Meanwhile, start making the curry. Heat the oil and butter in a pan, add the whole spices and let them sizzle over a low to medium heat for a few seconds. Then add the garlic and cook for a minute.
- Pour in the passata, cover and cook over a medium to low heat for 10 minutes.
- Add the salt, chili powder, garam masala and the baked chicken and mix well. Cover and cook over a medium to low heat for 5 minutes until everything has come together.
- Stir in the kasuri methi, honey and cream, then serve.
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What 1 Other has said
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Posted by pongobilly on 27th August 2021
Show more commentsExcellent curry, one of our new go to curries