This is by far the best butter chicken recipe I have made so far. It is adapted from a Bombay Palace Cookbook recipe I found on line. Although this dish is wonderful eaten the day it is made, it is far better a day or two later.
Butter Chicken-Murgh Makhani
Serving Size : 4-6
3 pounds chicken, skinned, boned, and cut into 8 pieces marinated in tandoori paste ? or 3 pounds leftover tandoori chicken
3 garlic cloves, mashed and 1 piece of fresh ginger, size of walnut, minced finely
juice of 1 lemon
2 pounds tomatoes, peeled seeded and pulped
1 medium onion, browned in olive oil
1/4 cup unsalted butter
1/2 teaspoon salt
6 ounces carnation evaporated milk
1 green chili, finely chopped
2 tablespoons chopped coriander leaves for garnish
2 tsp meat masala
2 tsp garam masala
If you have leftover tandoori chicken, bone and cut into small chunks, and go on to step 3. Otherwise begin from scratch. Prepare chicken pieces and rub with tandoori paste. Marinate at least 10 hours or overnight.
Grill chicken on BBQ until done. Cut into bite-sized pieces when cooled. Set aside.
In a skillet simmer the tomatoes and browned onions gently until their liquid evaporates, leaving a thick paste – this will take 15-20 minutes. Add the masalas, garlic, ginger and lemon juice and cook until fragrant.
Add the butter, and season to taste.
Add the evaporated milk and chili and simmer gently 5 minutes. Blend with an immersion blender until smooth. Press through a fine sieve to create a smooth gravy.
Return to pan and add the chicken and simmer for 5 minutes until thoroughly heated through. Transfer to a warm serving dish and garnish with coriander leaves.
Serve with basmati rice and naan.
Posted in Chicken, Recipes