Butter Chicken - Murg Makhani
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
10-12
ingredients
- 8 -12 chicken legs-thighs
- 4 chicken breasts (Cubed)
- 250 g unsalted butter
- 1000 ml double cream
- 200 ml chicken stock (OXO or Knorr will do)
- 4 tablespoons plain yogurt
- 400 g chopped tomatoes
- 2 tablespoons tomato paste
- 1 cinnamon stick
- 1 teaspoon mild chile
- 1 teaspoon sweet paprika
- 1 medium brown onion
- 3 garlic cloves
- 1 1⁄2 teaspoons garam masala
- 2 teaspoons tandoori masala
- 100 g ground almonds
- 1 teaspoon coriander (crushed)
- 1 teaspoon salt
directions
- Preparation (2 days before).
- Place in a bowl 2 tablespoons of yoghurt, the tandoori masala and salt, mix well and add the chicken, ensure the chicken is coated well and evenly. Cover and leave in the fridge for 2 days to marinate.
- Preparation (On the day).
- Mince the garlic and Onion into a paste. Liquidise the chopped tomatoes. Melt the butter in a large DEEP saucepan. Gently fry the onion paste for about 1 minute, add all the remaining powdered ingredients and the coriander (not the almonds) and stir well. Add the tomato paste, tomato puree and chicken stock and stir well allow to simmer for 10 minutes. Add the marinated chicken and simmer for 5 more minutes. Add the cream, yoghurt (2 Tablespoons), powdered almonds and cinnamon stick and stir well. Allow to simmer gently stirring regularly for 30 minutes Taste check and if required remove the cinnamon stick (Important). Remove from heat and place in a ovenproof dish. Place in the over at 200°C for a further 20-25 minutes stirring regularly.
- Serve on Pilau rice.
- This dish is best and usually served at weddings and special events due to the prohibitive cost of making it in India. However we are able to enjoy it at anytime. The sauce will freeze and keep for up to a month, and this is VERY fattening! but delicious.
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Reviews
-
THIS RECIPE IS PERFECT! Butter Chicken is my favourite Indian dish and this was just as good as at a restaurant. I made a double batch and used 900gr. of diced chicken breast instead of the thighs. This was enough to feed 12 hungry friends at my birthday dinner party. Everybody just loved it... yes it's a little fat but what would you expect from butter and cream?? you only live once... thank you so much, this is a keeper!
RECIPE SUBMITTED BY
Live and work in Cyprus as a web designer. I love to cook but only for special occasions or if asked by friends. I love experimenting and creating new dishes. I just created a gorgeous chicken fried rice which I will post as soon as I remember how I did it. I tend not to use cookbooks relying more on taste and smell to judge how it is going, that being said, I do use cookbooks now and again to try new things before I ammend the recipes to make it my own and better (I hope). Right now I am experimenting with a Goan curry which requires marinating the meat for a week first! wow. Plus I am getting into cooking chines food but that is really messy