Butter Chicken – Makkhani Murghi Chicken
From Madhur Jaffrey’s Indian Cookery
Prep time: 10 minutes (sauce can be made the day before)
Cooking time: 10 minutes
Boneless, tandoori chicken cut up into 1-2” cubes (any cooked chicken will do in a pinch, but tandoori really does add the right flavor)
4 tbsp tomato paste
Water to make 1 cup when mixed with tomato paste
1” fresh ginger, peeled and grated
1 tsp garam masala
½ tsp salt
¼ tsp sugar
1 fresh green chili, seeded & finely chopped
¼ tsp cayenne pepper
4 tsp lemon juice
1 tsp toasted cumin seeds, ground
4 oz/100g unsalted butter or ghee (Indian clarified butter)
1. 1. In a large measuring cup, add tomato paste and add enough water to make 1 cup, mixing as you go. Add everything except the chicken to blend the sauce well.
2. In a large sauté pan or skillet, melt the ghee/butter and add the sauce. Bring to a simmer and stir until butter is well incorporated in the sauce. Heat for one minute or so.
3. Add the chicken and stir until they chicken is heated through – just a few minutes. It’s ready to serve
This is my all-time favorite Indian dish and I love it with lots of nan bread to soak up all that gorgeous sauce.
Related links: Food and Drink Recipes chicken Indian Food