Butter Chicken (Murgh Makhani)

Butter Chicken is probably the first Indian dish that many Australians try. It's a well known dish, it's mild and tasty, and there's a ready made version in supermarkets (that's definitely the way I first tried it - thank you Chicken Tonight!). In honour of Diwali, the Indian festival of lights which was on Wednesday (it's a bit of a big deal at my work - everyone dresses up in saris and eats Indian food), I thought I'd post this delicious dish that our Head of Biochemistry makes every year. The chicken is marinated in yoghurt and spices so that their flavour is fully imparted, and then it's cooked in a tomato-based sauce until juicy and tender. Served with basmati rice and pappadums, it made an excellent weeknight dinner, and the marinade was prepared in the morning, saving a lot of time.

Butter Chicken

INGREDIENTS

600g chicken thigh fillets cut into thick strips
1/2 cup Greek yoghurt
Juice of 1 lemon
2cm piece of ginger, grated
2 cloves of garlic, crushed
3tbs garam masala
1 tbs olive oil
2 tbs chopped coriander

2 tbs ghee or olive oil
2 onions, sliced thinly
1 1/2 tablespoons turmeric
1 tbs tomato paste
1 cup passata
2 teaspoons dried chilli flakes
250 mL pouring cream
2 tbs chopped mint

1. Marinate the chicken pieces in a mixture of the yoghurt, lemon juice, ginger, garlic, 1 tablespoon of garam masala, oil, and a tablespoon of the coriander for 3 hours.

2. Remove the chicken from the marinade and cook over a medium-high heat on a large, oiled frying pan for 2 minutes on each side, or until partially cooked through. Set aside.

3. Heat ghee/oil in a large saucepan over a high heat, and add the onions, turmeric, tomato paste, 2 tablespoons of garam masala, and chilli flakes. Cook for 6 minutes, or until onions have softened.

4. Add pasata and cook for 8 minutes, then reduce the heat and add cream, remainder of coriander and mint. Cook for 5 minutes, stirring frequently, then add the chicken and simmer for another 10 minutes.

5. Garnish with corriander, and prepare basmati rice or pappadams to serve.

Comments

[Gaby]

Butter Chicken wasn't the first Indian dish I ever tried but definitely one of the ones I enjoyed the most in my trip to India some years ago. I'd say it's a safe introduction to Indian cuisine for the newbies :)

[Dumpling Girl]

I love butter chicken, always wanted to make it from scratch. Will have to give this one a try, looks nice and hearty.

[[email protected]]

Looks delish. Nice work. Its my fave of all the Indian dishes

[Jenny @ Ichigo Shortcake]

OMG I love butter chicken! It's the first thing I order whenever I go to an Indian restaurant. I haven't yet tried to make Indian food at home because I always think it's too bothersome...you make it look easy!

[Von]

My first encounter with Indian food was at a foodcourt- funnily enough, we never ordered butter chicken so I only had my first taste of butter chicken when I was over at a friend's house a couple of years ago! I love butter chicken though- I made it once last year but there were so many ingredients which I had to buy for it!! Your version looks delicious!

[yummychunklet]

I love butter chicken. That last touch of cream really makes the dish!

[ChopinandMysaucepan]

I can definitely see myself having this beautiful dish with some fresh naan bread!

[Sook]

I've been wanting to make butter chicken for quite some time! Sounds good!