About the Recipe
Butter Chicken (Murgh Makhani) is a mild, rich, and creamy Indian dish featuring tender marinated chicken in a velvety, buttery tomato gravy. It has a deeply aromatic, slightly sweet, and faintly tangy flavour profil
Ingredients
2 Chicken Breasts, each cut in to 4 or 5 pieces
Drizzlee of Vegetable Oil
For the Curry Sauce
2 Onions, peeled and sliced
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
200g Tomato Passata
3 fresh Tomatoes, chopped
100ml Water
1 Tsp Ground Coriander
1 Tsp Turmeric
1 Tsp Garam Masala
1 Tsp Chilli Powder
1 Tsp Cumin Seeds
12 Curry leaves
1 Red Chilli, sliced
150ml Double Cream
75g Unsalted Butter
Sea Salt and freshly ground Black Pepper
10g Coriander, chopped finely
For the Rice
2 Boil in the bag Basmati Rice
1 Cinnamon stick
6 Cloves
6 Black Cardamon Pods
10g Coriander, chopped
Preparation
For the Rice
In a pan, bring some water to the boil
Add the Cinnamon Stick, Cloves and Cardamon and simmer for 2-3 minutes
Add the bags of Rice and boil for 10 minutes, or according to package instructions
Remove the bags of Rice and discard the additions
Cut open the bags and empty content back in to the dry pan
Stir through the Coriander
For the Chicken
Pop the Chicken onto a tray
Drizzle in oil and grill until golden, turning if necessary
For the Curry Sauce
Place a large pan on the hob
Add the Onions and Butter with a splash of Oil and cook for 12 minutes until golden and caramelised
Add the Garlic, Ginger, all Spices, half the Curry leaves and both Tomatoes
Simmer for 20 minutes, or until the saucve begins to split
Blitz until smooth
Add the Chicken and remaining Curry leaves and simmer for 5 more minutes
Finish with Cream and Butter and sprinkle over the Coriander and Red Chillies