Butter chicken, also known as "murgh makhani", is one of the most famous Indian dishes. This is a simpler, home version of the butter chicken, made with chicken breast, fragrant spices and a spicy tomato sauce. The sauce itself can be made as hot or mild as you like, so do adjust to your liking. Best served with naan and rice.
Ingredients
For the marinade
500 grams chicken breast
200 grams thick yoghurt
2 teaspoons crushed garlic
1 teaspoon fresh grated ginger
2 teaspoons fresh lemon juice
½ teaspoon garam masala
½ teaspoon paprika
¼ teaspoon cardamom
2 tablespoons butter
1 tablespoon oil
For the sauce
500 gr tomato puree
1 large yellow onion
2 tablespoons butter
3 garlic cloves
1 teaspoon crushed red pepper flakes
1 teaspoon mild curry powder
1 teaspoon cardamom
½ teaspoon salt
½ teaspoon chilli powder
½ teaspoon fenugreek
¼ teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon sugar
50 ml coconut milk
Preparation
For the marinade, start by cutting the chicken into bite-sized pieces and putting it in a medium bowl. Mix the yoghurt with the spices, pour it over the chicken pieces, mix well, cover it and let it sit in the fridge for about an hour, to marinate. To make the sauce, heat 2 tablespoons of butter and 1 tablespoon of oil in a large saucepan over medium high heat. Sauté the onion until soft and translucent. Add the garlic and cook for one minute, then stir in the spices and cook, stirring, for about half a minute. Add the tomato sauce, and continue to cook and stir for about 10 minutes or until slightly thickened. Remove from heat and set it aside for the time being. Next, heat 2 tablespoons of butter in a large heavy skillet over medium heat. Take the chicken pieces out of the marinade, shake off the excess and cook the chicken until browned, about 10 minutes. Reduce the heat, and the sauce and continue cooking for 15 minutes more. Finally, stir in the coconut milk and serve immediately. Yields 4 servings.
