Butter Chicken (Murg Makhani)

Butter Chicken (Murg Makhani)

“Butter Chicken also known as Murg Makhani is a very popular Indian curry known all over the world. It is considered UK’s national food. The recipe usually calls for marination of the chicken for few hours with yogurt, but I love using shortcuts. I have tried this easier version for years and it tastes just as good. The curry is rich and thick and can be made quickly when you’re having guests. Your guests will think you have been slaving over the stove for hours!”

Ingredients

1 kg Chicken cut into pieces or 2 packets boneless chicken cut into cubes

1 large red onion, chopped roughly

2” piece ginger

6-7 garlic flakes

8-9 dry red Kashmir chilies, de-seeded some of them and soak them in warm water

½ cup cashew nuts

2 tsp coriander powder

1 tsp cumin powder

2 tsp garam masala powder (I prefer Mother’s recipe garam masala)

1 tsp turmeric

1 tsp dried fenugreek leaves (kasoori methi)

4 tbsp tomato paste

½ cup thick fresh cream (reserve some for garnishing)

100 gms butter

salt to taste
some freshly chopped coriander leaves for garnishing

Directions

In a blender add onion, ginger, garlic, hydrated red chilies, cashews and blend with a little water. Keep a pan on low heat and add half the butter, then add coriander, cumin, turmeric and garam masala powder and stir for 2-3 seconds. Add the ground paste and continue to saute well for 2-3 minutes. Now add the tomato paste and saute for another 2-3 minutes. Add fenugreek leaves and stir. Now add the chicken pieces and a cup of water. Add salt to taste, cover and let it cook. Simmer on low heat, checking occasionally if water is need. Cook until the chicken is done. Add the remaining butter and cream, stir well and simmer for 2-3 seconds. Turn off the heat and put into a serving dish. Garnish with chopped coriander leaves and a drizzle of fresh cream. Serve with naan bread or basmati rice.