Butter Chicken (Murgh Makhani)
I made butter chicken for the first time!!! // Back from India, it felt right to finally start cooking Indian cuisine - something that I’ve always felt intimidated by, so I thought I’d share a little around why I’ve felt this way. I guess this is probably also how people feel when they first take on Chinese or East Asian cuisine? So if that’s you, I hope you find inspiration in trying something new and embracing all the mistakes you make along the way!
Ingredients
- 750g chicken thigh fillets, cut into large chunks
For marinating
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 3 tbsps natural yogurt
- 1 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
For the sauce
- 1 heaped tbsp ghee or butter
- 1 large onion, finely diced
- 2 cloves garlic, finely minced
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp chilli powder
- 5 tbsp tomato paste or puree
- 300ml double cream
- 1/2 tbsp lemon juice
Pair it with
Instructions
- Marinate the diced chicken in all the ingredients for at least 1 hour - I did this overnight.
- Fry off the chicken for 7-8 minutes, then add the spices, onion, garlic and cook for a few more minutes.
- Add in the tomato paste and cream and mix through. Let this simmer on a low heat for 15-20 mins. More salt to taste if needed.
- Mix through the lemon juice towards the end when you’re ready to serve, and garnish with a little more cream and fresh coriander.
- Serve with fluffy basmati rice, freshly made naan or roti.
Video demonstration
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