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Murgh makhani – butter chicken

Murgh Makhani

Murgh makhani – butter chicken

  • Main
  • easy
  • 4
  • 1 hour 50 minutes, plus 4 hours marinating and cooling

PT1H50M

PT4H

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1
To make the butter chicken, mix the chicken with the ginger, garlic paste and salt and set aside
  • 1/2 tbsp of ginger paste
  • 8 chicken thighs
  • 1/2 tbsp of garlic paste
  • salt
2
Whisk the yoghurt, chilli powder, garam masala powder and oil together, then add to the chicken and marinate for a minimum of 4 hours
  • 2 tbsp of Greek yoghurt
  • 2 tsp Kashmiri chilli powder
  • 1/2 tsp garam masala
  • 1 tbsp of vegetable oil
3
Grill the marinated chicken in the tandoor, on a barbecue or under a hot grill until cooked through. Leave to cool, cut into bite-sized bits, cover with cling wrap and leave aside
4
For the makhani sauce, heat the oil in a saucepan. Pierce the green chillies a few times with sharp knife and add to the pan along with the whole spices and ginger and sauté for a couple of minutes. Add the tomatoes and simmer over a medium flame for 20 minutes or until the tomatoes are cooked to pulp
  • 2 tbsp of vegetable oil
  • 3 green chillies
  • 1 tbsp of ginger
  • 10 tomatoes
  • 4 cardamom seeds
  • 2 cinnamon sticks
  • 4 cloves
  • 4 bay leaves
5
Pass the cooked tomatoes through a conical strainer or sieve and leave the sauce to one side. Transfer the contents of the strainer onto a tray, remove as many of the whole spices and green chillies as possible, then purée the rest in a blender with a little water if required. Pass through a sieve and add the extract to the sauce
6
Put the sauce back on the heat and bring to the boil. Add the chilli powder, salt, honey, tomato paste and butter and simmer for a further 20 minutes
  • 1 tsp chilli powder
  • 1 tbsp of clear runny honey
  • 2 tsp tomato paste
  • 25g of unsalted butter
  • salt
7
Sprinkle with the crushed kasoori methi and the sauce is ready to use
  • 1 tsp Kasoori methi
8
To finish, sauté the bits of chicken in a small amount of butter. Sprinkle the chicken with some roughly chopped toasted cashew nuts
  • 1 tbsp of cashew nuts
  • 1 knob of butter
9
Add the makhani sauce and the cream and simmer for a few minutes. Serve garnished with a swirl of cream
  • 60ml of single cream

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Ingredients

Metric

Imperial

Butter chicken

Makhani sauce

To plate

  • 1 knob of butter

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Murgh makhani – butter chicken

 
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