Indian Butter Chicken
Photo: Hubie, CC BY-SA 3.0
Butter chicken, or murgh makhani, is a creamy tomato and spice dish said to have been invented by accident at Moti Mahal Restaurant in Daryaganj, New Delhi. This version marinates cubed chicken in yoghurt, lemon and tandoori masala, then cooks it directly in a sauce built on butter, onion, ginger and garlic. The quick sauté keeps the meat tender, and extra masala at the end lets you set the heat and depth yourself.
Instructions
Trim the chicken and cut it into small cubes. If you are using bone-in pieces, cut long, thin slashes into the meat instead.
In a large bowl, combine the tandoori powder, yoghurt, lemon juice and chicken. Massage it with your hands until every piece is evenly coated, then cover and set aside for at least half an hour.
Heat a large saucepan or frying pan until it is evenly hot. Melt the butter in it until it turns frothy.
Add the onion and cinnamon and fry gently until the onion is soft and starting to brown. Stir in the garlic and ginger, then add the turmeric, chile powder and coriander and sauté over medium heat.
Add the chicken and stir constantly until the pieces turn white. This happens quickly, so take care not to overcook the meat.
Stir in the tomato paste, then add the cream and heat it through. If you want a stronger flavor, add more tandoori masala at this point, roughly 3 to 5 tablespoons.
Cover the pan and simmer for just over 10 minutes before serving.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
