Murgh Makhani Butter Chicken |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Many non-Indians are introduced to the vast cuisine of the subcontinent through this New Delhi creation. The most likely reasons for its popularity are that there is no over-powering heat and that all the spices are subdued by the yoghurt in the marinade and the butter in the final sauce. Read more . Chicken has to sit in marinade overnight or for around 6 hours. Adapted from a Hugh Fearnley-Whittingstall recipe found in The River Cottage Meat Book . Ingredients:
750g/1.6lb boneless, skinless chicken breasts |
for the tikka marinade |
1 teaspoon salt |
2 tablespoons plain yoghurt |
1 tablespoon lemon juice |
2 tablespoons garam masala |
2 teaspoons chilli powder |
2.5 teaspoons ground coriander |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
2 teaspoons ground fenugreek |
2 tablespoons fresh ginger, grated |
4 cloves garlic, finely chopped |
2 tablespoons groundnut (or sunflower) oil |
for the tomato sauce |
2 x 400g/14oz tins of chopped tomatoes plus their juice |
1 teaspoon fresh ginger, grated |
2 cloves garlic, crushed |
5 cloves |
1 teaspoon salt |
175ml/6 fl. oz water |
for the makhani sauce |
100g/3.5oz butter |
2 teaspoons ground cumin |
tomato sauce (as above) |
2 teaspoons tomato puree |
4 teaspoons honey |
150ml/5 fl. oz double/heavy cream |
1 tablespoon ground fenugreek |
1 tablespoon lemon juice |
1 teaspoon ground black pepper |
Directions:
1. To prepare the chicken:
2. Mix the Tikka ingredients together in a large bowl.
3. Add the chicken to the bowl, rub Tikka in well.
4. Leave to marinate overnight or for about 6 hours.
5. Bring out of the fridge 30 minutes before roasting.
6. Preheat oven to 230 C/445 F.
7. Put chicken on a roasting dish with the marinade and cover with buttered foil.
8. Roast for 5 minutes, then turn down the heat to 200 C/390 F and roast for 20 minutes.
9. Once roasted, take out from oven and leave to rest.
10. To make the tomato sauce:
11. Put all the ingredients in a large pan and bring to the boil.
12. Once boiled, reduce heat and simmer for 20 minutes.
13. Stir regularly. The sauce should thicken.
14. Push sauce into a bowl through a sieve, remember to include the sauce hanging on to the underside of the sieve. Discard remnants in the sieve.
15. To complete the makhani sauce:
16. Melt butter in a large pan.
17. Add cumin and let sizzle for 2 minutes.
18. Add the now-sieved tomato sauce.
19. Bring to a simmer, then leave for 5 minutes.
20. Add the rest of the ingredients.
21. Simmer gently, then stir occasionally until the sauce has thickened and is creamy, approximately 5 minutes.
22. Add chicken, which you can cut however you please; I cut mine into cubes.
23. Mix well and heat through, about 5 minutes.
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