Murgh Makhani Butter Chicken
From kitchenaglow 16 years ago
- 45 minutes to make
- Serves 4
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". See less
Ingredients
- 750g/1.6lb boneless, skinless chicken breasts shopping list
- For the Tikka marinade: shopping list
- 1 teaspoon salt shopping list
- 2 tablespoons plain yoghurt shopping list
- 1 tablespoon lemon juice shopping list
- 2 tablespoons garam masala shopping list
- 2 teaspoons chilli powder shopping list
- 2.5 teaspoons ground coriander shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/2 teaspoon ground ginger shopping list
- 2 teaspoons ground fenugreek shopping list
- 2 tablespoons fresh ginger, grated shopping list
- 4 cloves garlic, finely chopped shopping list
- 2 tablespoons groundnut (or sunflower) oil shopping list
- For the tomato sauce: shopping list
- 2 x 400g/14oz tins of chopped tomatoes plus their juice shopping list
- 1 teaspoon fresh ginger, grated shopping list
- 2 cloves garlic, crushed shopping list
- 5 cloves shopping list
- 1 teaspoon salt shopping list
- 175ml/6 fl. oz water shopping list
- For the makhani sauce: shopping list
- 100g/3.5oz butter shopping list
- 2 teaspoons ground cumin shopping list
- tomato sauce (as above) shopping list
- 2 teaspoons tomato puree shopping list
- 4 teaspoons honey shopping list
- 150ml/5 fl. oz double/heavy cream shopping list
- 1 tablespoon ground fenugreek shopping list
- 1 tablespoon lemon juice shopping list
- 1 teaspoon ground black pepper shopping list
How to make it
- To prepare the chicken:
- Mix the Tikka ingredients together in a large bowl.
- Add the chicken to the bowl, rub Tikka in well.
- Leave to marinate overnight or for about 6 hours.
- Bring out of the fridge 30 minutes before roasting.
- Preheat oven to 230 C/445 F.
- Put chicken on a roasting dish with the marinade and cover with buttered foil.
- Roast for 5 minutes, then turn down the heat to 200 C/390 F and roast for 20 minutes.
- Once roasted, take out from oven and leave to rest.
- To make the tomato sauce:
- Put all the ingredients in a large pan and bring to the boil.
- Once boiled, reduce heat and simmer for 20 minutes.
- Stir regularly. The sauce should thicken.
- 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.
- To complete the makhani sauce:
- Melt butter in a large pan.
- Add cumin and let sizzle for 2 minutes.
- Add the now-sieved tomato sauce.
- Bring to a simmer, then leave for 5 minutes.
- Add the rest of the ingredients.
- Simmer gently, then stir occasionally until the sauce has thickened and is creamy, approximately 5 minutes.
- Add chicken, which you can cut however you please; I cut mine into cubes.
- Mix well and heat through, about 5 minutes.
The Rating
Reviewed by 6 people-
Wonderful!
bondc
in State College loved it
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Excellent. Too much bother to strain tomato sauce - we don't mind a few lumps of tomato, but I did fish out the cloves. Also halved the chilli powder as we don't like our dishes too fiery. Result marvellous, thankyou!
Suef
in loved it
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