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MURGH MAKHANI (BUTTER CHICKEN)

The ultimate comfort food the whole family will love! Make the best creamy, flavour packed, delicious authentic indian curry at home with this easy recipe!


SERVES: 6

TIME: 1 HOURS 30 MINUTES


INGREDIENTS


CHICKEN MARINADE: 800g Chicken thigh, boneless and skinless, cut into bite-sized pieces

180g Plain yogurt
1 1/2 tbsp Garlic, minced
1 tbsp Ginger, minced
2 tsp Garam masala
1 tsp Turmeric
1 tsp Ground cumin
1 tsp Chili powder
1 tsp of Salt

SAUCE: 2 tbsp Olive oil

2 tbsp Ghee (or 1 tbsp butter & 1 tbsp oil)
1 large Onion, sliced
1 1/2 tsp Garlic, minced
1 tbsp Ginger, minced
1 1/2 tsp Ground cumin
1 1/2 tsp Garam masala
1 tsp Ground coriander
400g Tinned tomatoes
1 tsp Red chili powder
1 1/4 tsp Salt
250ml of Heavy cream
1 tbsp Sugar
1/2 tsp Kasoori methi (or dried fenugreek leaves)

FOR SERVING:

50ml of Heavy cream
Handful of fresh Coriander

INSTRUCTIONS

  1. In a bowl, combine chicken with all of the ingredients for the chicken marinade, marinate for a couple of hours or overnight.

  2. Preheat the grill on full heat, spread the marinated chicken onto a foil lined baking tray and place under the grill. Grill until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

  3. Heat butter or ghee in a large saucepan. Fry the onions until they start to sweat.

  4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

  5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

  6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend. Work in batches depending on the size of your blender.

  7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

  8. Garnish with chopped coriander and serve.

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