Indian Butter Chicken II (Murgh Makhni)
Murgh makhni is North Indian chicken in a smooth, red tomato gravy finished with butter and cream. This version keeps the method short and sensible. The chicken spends a few hours in a yogurt marinade with ginger, garlic and green chili, so the meat is seasoned through before it ever meets the pan. It is then fried in butter and simmered in a garam masala sauce.
Instructions
Stir together the yogurt, ginger, garlic and green chili paste in a bowl. Add the chicken pieces, coat them well, and leave them to marinate for a few hours.
Melt the butter in a skillet and add the marinated chicken with its coating. Fry until the chicken is cooked through.
For the gravy, mix the tomato purée with the red chile powder, salt and garam masala. Add water, bring the sauce to a boil, then lower the heat.
Put the fried chicken into the sauce and turn the pieces until they are evenly coated.
Pour in the cream and simmer for 10 minutes. Serve hot.
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