Butter Chicken or Murgh Makhani

I made this Butter Chicken or Murgh Makhani recipe following the instructions on the Curry Cuisine DK book, which turned out delicious.

Marinate

1 tsp ginger paste

1 tsp garlic paste

1 ½ tsp salt

1 ½ tsp chillie powder

Juice of ½ lemon

1 ¾ lb or 800 g boneless chicken

3 ½ oz plain Greek style yogurt

¼ tsp ground garam masala

Make the marinade by mixing the ginger, garlic, salt, chillie powder, and lemon juice in a bowl. Add the chicken and coat wth the marinade and leave it aside for 20 minutes. Mix the yogurt with the garam masala and apply to the marinated chicken and leave aside for 10 minutes. Thread the chicken onto skewers.

Either in a barbecue grill or 450F preheated oven bake the chicken for 15 to 18 minutes turning the skewers after 10 minutes to cook all the sides evenly. While the chicken is cooking make the sauce.

Sauce

2 3/4 lb tomatoes cut in half

½ cup water

1” piece fresh ginger root crushed

4 garlic cloves

4 green cardamom pods

2 cloves

1 bay leaf

1 ½ tbsp. chilli powder

¼ cup butter cut into small pieces

1” fresh ginger root finely chopped

2 green chillies quartered lengthwise

1/3 cup heavy cream

1 tsp salt

1 tsp ground dried fenugreek leaves

¼ tsp ground garam masala

2 tsp sugar

Place the tomatoes in a pan with ½ cup water and the crushed ginger, garlic, cardamom pods, cloves, and bay leaf. Cook until the tomatoes are broken down and soft. Remove the pan from the heat and using a hand blender, blender or food processor puree the mixture. Press the puree through a sieve to make a smooth puree. 

Return the puree to the pan and bring to a boil. Stir in the chillie powder and cook until the puree thickens, then slowly add the butter pieces little at a time stirring constantly. The sauce will be glossy.

Add the chicken and the strained juices from the roasting to the sauce and simmer for 5 to 6 minutes until the sauce thickens. Add the chopped ginger, green chilie, and cream and simmer until the sauce is thick enough to coat the chicken. Remove from the heat before the fat separates out and add salt, ground fenugreek, garam masala and sugar, then mix. Serve with naan or rice.

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