Murgh Makhani - Moghul Butter Chicken
Prep Time: 240 Minutes
Cook Time: 30 Minutes
Ready In: 270 Minutes
A classic Indian recipe is absolutely delectable and is a real favourite in our house, frequently served on Curry Friday - a popular family tradition! This world famous recipe is often jokingly referred to as the national bird of Punjab, so popular is it in that region! This recipe is by Gordon Ramsey, and here is what he has to say about it: Gordon: Butter chicken, or murgh makhani, was one of the first dishes I tasted when I went to India. Its origins can be traced back to Moghul times, but the dish and its history is most closely associated with Delhi's famous Moti Mahal restaurant, where I had the pleasure of eating this fantastic dish. Over time, numerous chefs have attempted to emulate the rich buttery sauce, and flavours vary slightly between restaurants. This is my version of the classic dish.
800 g boneless skinless chicken thighs, cut into 3-4cm pieces
2 garlic cloves, peeled and finely crushed
2 cm ginger, peeled and finely grated
1/2 teaspoon fine sea salt
1/2 teaspoon hot chili powder
1 1/2 tablespoons lemon juice
75 ml natural yoghurt
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 -2 tablespoon vegetable oil, for brushing
1 1/2 tablespoons ghee or 1 1/2 tablespoons melted unsalted butter
2 garlic cloves, peeled and finely chopped
2 cm ginger, peeled and finely chopped
1 cardamom pod, seeds lightly crushed
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon hot chili powder, to taste
1/2 teaspoon ground fenugreek
275 ml tomato puree
1 tablespoon lemon juice
40 g unsalted butter
100 ml double cream
1 tablespoon chopped coriander, to garnish
1. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
2. Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
3. For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
4. Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
5. Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.