Butter Chicken (Murg Makhani)

Name: Butter Chicken (Murg Makhani)
Cook time: 155 min
Total time: 155 min
Yield: 4
Cuisine: Indian
Ingredients: 1kg Boneless chicken; 1 lime juice; pinch salt; 1tsp Red chilli powder; 6 cloves; 8-10 Black Peppercorns; 1 inch cinnamon stick or cassia bark stick; 2 Bay Leaves; 8-10 whole almonds; 3-4 Green Cardamom Pod seeds; 1 cup Fresh yoghurt; 3 tbsp vegetable oil; 2 Onions. chopped; 2 tsp garlic paste (about 6 cloves); 1 tsp Ginger paste(about 1 inch); 2 tsp gorund corriander; 1 tsp ground cumin; ¼ tsp Tumeric Powder; 400g tomato puree; ½ litre chicken stock; 2 tbsp kasuri methi; 3 tbsps Butter; corriander leaves for garnish

Over a year ago 5,349 views

Cook: 155 mins

Serves: 4

Indian Main Course

Ingredients

1kg Boneless chicken
1 lime juice
pinch salt
1tsp Red chilli powder
6 cloves
8-10 Black Peppercorns
1 inch cinnamon stick or cassia bark stick
2 Bay Leaves
8-10 whole almonds
3-4 Green Cardamom Pod seeds
1 cup Fresh yoghurt
3 tbsp vegetable oil
2 Onions. chopped
2 tsp garlic paste (about 6 cloves)
1 tsp Ginger paste(about 1 inch)
2 tsp gorund corriander
1 tsp ground cumin
¼ tsp Tumeric Powder
400g tomato puree
½ litre chicken stock
2 tbsp kasuri methi
3 tbsps Butter
corriander leaves for garnish

Accompaniment

Description

After having this dish many times in Himachal Pradesh, North India, craved it when got back to cold wet England to remind me of the sun, heat and Himalayas! Very rich & delicious

Method

1
1. Mix the chicken, lime juice, salt & red chilli powder in a large non metallic bowl. Cover and marinate for 1 hour.
2. Heat a frying pan / flat pan on a medium heat and gently roast the cloves, peppercorns, cinnamon, bay leaves and almond - stirring frequently - until browned. Cool and add the cardamom seeds. Grind all to a course powder.
3. Add the above spice powder to yoghurt, ground corriander, cumin & tumeric and mix well. Add to the chicken. Marinate for another hour.
4. Heat the oil in a deep pan on medium heat. Add the onions and fry until they are pale golden brown. Add the ginger & garlic pastes and fry for another minute.
5. Spoon out the pieces of chicken from the chicken, yoghurt & spice mix and add to pan and fry until sealed.
6. Add the tomato paste, chicken stock, kasuri methi and remaining part of the yoghurt spice mix.
7. Cook until chicken is tender and the gravy reduced to half the voulme - at least 30 mins.
8. Melt the butter in a small pan or dish. Pour over the chicken. Garnish with fresh corriander leaves and serve with pilau rice & naan.