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Murgh Makhani

Moghul Butter Chicken. Let the flavours flow.

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 240 Minutes Cooking Time 30 Minutes

May contain milk

Ingredients
Ingredients
For the Butter Chicken
800 g Chicken breast cut into 3-4cm pieces
2 garlic cloves peeled and finely crushed
2 cm ginger peeled and finely grated
1/2 teaspoon fine sea salt
1/2 teaspoon hot chili powder
1 1/2 tablespoons lemon juice
75 ml natural yoghurt
1 teaspoon Garam Masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tablespoon vegetable oil for brushing
For the Sauce
2 tablespoons vegetable oil
2 garlic cloves finely chopped
2 cm ginger finely chopped
1 cardamom pod seeds lightly crushed
2 cloves
1 teaspoon ground coriander
1 teaspoon Garam Masala
1 teaspoon ground turmeric
1 teaspoon hot chili powder to taste
1/2 teaspoon ground fenugreek
275 ml tomato puree
1 tablespoon lemon juice
40 g unsalted butter
100 ml double cream
1 tablespoon chopped coriander to garnish
Method
Place the chicken in a bowl with the garlic ginger salt chilli powder and lemon juice.
Mix cover with cling film and chill for 30 minutes.
Mix together the yoghurt garam masala turmeric and cumin and add to the chicken
Make sure each piece is well coated with the mixture.
Cover and chill for 3-4 hours.
Preheat the oven to 180C/Fan 160C/Gas 4.
Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over.
Bake for another 10-12 minutes until just cooked through.
Heat the oil in a pan and add the garlic and ginger.
Fry for a minute then add the cardamom cloves coriander garam masala turmeric fenugreek and chilli powder.
Stir well and fry for 1-2 minutes.
Stir in the tomato puree and lemon juice and cook for another couple of minutes.
Add the chicken pieces to the sauce and stir well to coat.
Finally add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
Taste and adjust the seasoning.
Transfer to a warm bowl and serve hot garnished with chopped coriander.