Murgh Makhani (Butter Chicken)

I have finally uploaded my Murgh Makhani recipe please check it out….

This is one of my favourite Indian curries, it is not for those trying to watch their waistlines as it’s full of butter!! This recipe has a two step marinade, the first is lemon juice which helps the chicken to become tender, the second is adding all of the flavour.

The spices in this dish are fragrant and even though it is rich in butter it somehow tastes light!!

I like to use chicken breast for this dish, but you have to make sure the chicken is not over cooked as it can become very dry.  The best way is to cook the chicken is on a high heat until nearly cooked then add the sauce for the last few minutes, this way you gain a melt in the mouth piece of meat!

IMG_4386

Ingredients:

Chicken Breasts 1 per person cut into equal sized chunks

1st Marinade:

1 lemon

1 tsp sea salt

pinch saffron

1/2 tsp chilli powder

2nd Marinade:

4 Tbsp. natural yoghurt

2″ chunk ginger

3 garlic cloves

1″ chunk fresh turmeric (or 1 tsp powder)

1 Tbsp. oil (I used sunflower)

1 tsp garam masala

1 Tbsp. tomato puree

1 tsp fenugreek leaves

Sauce:

1/4 cup ghee

1 onion roughly chopped

6 green cardamom (seeds only)

2 black cardamom (seeds only)

6 cloves

1 cinnamon stick

1 tsp fenugreek seeds

3 tomatoes

1 birds eye red chilli split and seeds removed or 2 green birds eye chillies left whole ( usually this would be green but I cooked with red this time and it tasted great)

2 garlic cloves

2″ chunk ginger grated

1/2 Tbsp. tomato puree

50g salted butter

1 1/2 Tbsp. runny honey

Optional double cream

Method:

Chop the chicken into equal chunks and sprinkle over the salt, saffron and chilli powder from the first marinade ingredients, then squeeze over the juice of the lemon, cover with foil and let sit in the fridge for 30 minutes.

2015-06-22 16.21.52

Next in a hand blender place all of the ingredients from the 2nd marinade into a hand blender apart from the fenugreek leaves.  Blitz up to be a smooth paste then crumble in the fenugreek leaves and stir.

2015-06-22 16.20.59

Pour this over the chicken and mix well.  Let this marinade for a few hours or over night if you can.

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For the sauce heat the ghee then add the onions and gently cook until soft but not coloured.  Remove with a slotted spoon and set aside.

In a hand blender blitz the tomatoes and garlic to be smooth.

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In the same pan with ghee add the fenugreek seeds, cardamom, cloves and cinnamon stick, cook until it starts to sputter;  then add the ginger.  Add the fresh chillies.

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Cook for a few minutes more then add to the tomato mix.  Add the puree.

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Now cook this tomato mix until it reduces to half the size.

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Pour everything but the whole chillies into a hand blender; the tomato mix and the onions and blitz to be a smooth paste, set aside.

2015-06-22 17.12.03

What the sauce looks like once blitzed up

There are 3 ways you can cook the chicken:

1) In the same pan, you may need to add a little more ghee or oil, keep the heat high and add the chicken pieces only (not the marinade..yet).  Cook until almost cooked, then add the rest of the marinade and the blitzed sauce.  Mix well then add the honey and the butter.  Let the butter melt into the sauce, taste it to check if it needs more salt.  Turn the heat off and serve.

2) Alternatively you can cook the chicken in the oven, at around 220 degrees, uncovered until just cooked (about 10 minutes) then add this to the pan with the sauce, make sure you scrape all of the marinade into the pan.  This way you will get more colour to the chicken, but sometimes if you are not careful with the cooking time the chicken can go dry.  Again add the honey and butter like above.

3) Place the chicken onto skewers and cook on an open flame/BBQ then add into the sauce, make sure you always add the remaining marinade into the sauce too.  Once again add the honey and the butter at this point.

2015-06-22 17.26.36

I drizzled a little cream into it at the end and stirred it through, then drizzled more over for decoration, this is optional.

Serve up with rice!!

IMG_4391

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Murgh Makhani

  • Servings: 4
  • Difficulty: average
  • Print

IMG_4391

by Lululemonandlace

Ingredients:

Chicken Breasts 1 per person

1st Marinade:

1 lemon

1 tsp sea salt

pinch saffron

pinch chilli powder

2nd Marinade:

4 Tbsp. natural yoghurt

2″ chunk ginger

3 garlic cloves

1″ chunk fresh turmeric (or 1 tsp powder)

1 Tbsp. Oil (I used sunflower)

1 tsp garam masala

1 Tbsp. Tomato Puree

1 tsp fenugreek leaves

Sauce:

1/4 cup ghee

1 onion roughly chopped

6 green cardamom (seeds only)

2 black cardamom (seeds only)

6 cloves

1 cinnamon stick

1 tsp fenugreek seeds

3 tomatoes

1 birds eye red chilli split and seeds removed or 2 green birds eye chillies left whole ( usually this would be green but I cooked with red this time and it tasted great)

2 garlic cloves

2″ chunk ginger grated

1/2 Tbsp. tomato Puree

50g salted butter

1 1/2 Tbsp. Runny Honey

Optional double cream

Method:

Chop the chicken into equal chunks and sprinkle over the salt, saffron and chilli powder from first marinade, then squeeze over the juice of the lemon, cover with foil and let sit in the fridge for 30 minutes.

Next in a hand blender place all of the ingredients from the 2nd marinade into a hand blender apart from the fenugreek leaves.  Blitz up to be a smooth paste then crumble in the fenugreek leaves and stir.  Pour this over the chicken and mix well.  Let this marinade for a few hours or over night if you can.

For the sauce heat the ghee then add the onions and gently cook until soft but not coloured.  Remove with a slotted spoon and set aside.

In a hand blender blitz the tomatoes and garlic to be smooth.

In the same pan with ghee add the fenugreek seeds, cardamom, cloves and cinnamon stick, cook until it starts to sputter then add the ginger.  Cook for a few minutes more then add to the tomato mix.  Add the puree.

Now cook this tomato mix until it reduces to half the size.

Pour everything into a hand blender; the tomato mix and the onions and blitz to be a smooth paste, set aside.

There are 3 ways you can cook the chicken:

1) In the same pan, you may need to add a little more ghee or oil, keep the heat high and add the chicken pieces only (not the marinade..yet).  Cook until almost cooked, then add the rest of the marinade and the blitzed sauce.  Mix well then add the honey and the butter.  Let the butter melt into the sauce, taste it to check if it needs more salt.  Turn the heat off and serve.

2) Alternatively you can cook the chicken in the oven, at around 220 degrees, uncovered until just cooked (about 10 minutes) then add this to the pan with the sauce, make sure you scrape all of the marinade into the pan.  This way you will get more colour to the chicken, but sometimes if you are not careful with the cooking time the chicken can go dry.  Again add the honey and butter like above.

3) Place the chicken onto skewers and cook on an open flame/BBQ then add into the sauce, make sure you always add the remaining marinade into the sauce too.  Once again add the honey and the butter at this point.

I drizzled a little cream into it at the end and stirred it through, then drizzled more over for decoration, this is option.

Serve up with rice!!

Lulu xxx

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