Yields:
5 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 30 Mins
Butter chicken (or murgh makhani) is part of Indian cuisine, popular in countries all over the world. The origins of butter chicken can be traced back to New Delhi. Butter chicken is usually served with naan, roti, or Basmati rice.
Ingredients
Adjust Servings
-
Marinade
- Sauce
- To FInish
Instructions
-
Marinate Meat
- Cube up Chicken breast (1 inch cubes).
- Put Meat and marinate ingredients in a sealed container (i like to use a large zip lock bag), Mix it around a bit to cover all the meat.
- Refrigerate for min 3 hours (a full day is best). Sauce
- Add chopped onions and 1/2 of the butter into a large pot, cook on med-high until onions are translucent.
- Add garlic and ginger to cooked onions, cook for 1 more minute.
- Add tomatoes, salt, cloves, paprika, green cardamon pods, chill powder, cinnamon, sugar, pepper. Lower heat to medium to prevent burning on the bottom of the pot.
- Cook for 10-15 minutes, remove from heat to cool for a few minutes. If possible pull out cinnamon and green cardamon pods. Pour mixture in a blender and blend until a smooth silky texture (caution mixture is very hot, let cool for a few minutes to prevent boil over).
- Screen mixture to remove bigger chunks that are left over. Place back in pot and cook on low-medium heat. Use a bit of water to clean up a bit in the blender. Set aside. Cook Meat (main dish)
- In the pot add remaining butter and marinated meat. Cook on high until cooked and most of the water boils out of chicken/marinade. Careful near the end as the bottom of the pot will burn easily.
- Add in sauce pot and continue to cook on low (simmer) heat until meat is tender (if you over cook the meat it will fall apart and is not very appealing). Finish Dish
- Turn off heat and add cream slowly and stir gently (to prevent the cream from separating).
- Stir in dried Fenugreek leaves (grind the leaves up between the palm of your hands producing a fine powder).
- Garnish with cilantro, serve with Basmati rice and naan bread.