Butter Chicken (Murgh Makhani)
This Butter Chicken(Murgh Makhani) recipe has been a great favorite on Indian restaurant menus for a long time. As with all traditional recipes, there are several versions;
however, this is one of my favorite ones and is very easy to follow. Ideal for a dinner party, serve it with any of the pulao rice or parathas.
- 1x 1025 kg (2 1/2 lb) kg chicken, skinned and cut into 8-10 pieces (eces and dried overnight)
- 75 gm (3 oz) g unsalted butter
- 1 tbsp corn oil
- 2 onions, sliced
- 1 bay leaf, fresh if possible
- 175 ml ( 6 fl oz) ml natural yogurt
- 1 1/2 tsp ginger pulp
- 1 tsp garlic pulp
- 1/4 tsp turmeric
- 1 tsp chili powder
- 1/4 tsp ground cardamom
- 1 1/2 tsp garam masala
- 1 tsp salt
- 3 tbsp ground almonds
- 1 red pepper, cored, deseeded and roughly diced
- 175 ml (6 fl oz) ml single cream
- 1 tbsp chopped fresh coriander
Place the chicken pieces in a bowl.
Melt the butter with the oil in a handi or heavy-based saucepan and fry the onions and bay leaf over medium heat for about 2 minutes.
While the onions are cooking, beat the yogurt lightly and add the ginger, garlic, turmeric, chili powder, ground cardamom, garam masala, salt, and ground almonds. Pour the spice mixture onto the chicken and mix together.
Add the chicken mixture to the onions and stir to mix. Lower the heat, cover with a lid, and cook for 12-16 minutes, stirring at least once.
Remove the lid and stir carefully. Add the diced red pepper, cream, and fresh coriander. Serve directly from the handi, if you like.