Murgh Makhani (Butter Chicken)

Karina

Indian Butter Chicken

ingredients

Set 1 -
3 lb chicken
1 cup yogurt
1 1/2 tsp chili powder (red chili powder)
1 1/2 tsp garam masala
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp lemon juice
1 tsp salt
Set 2-
1 cup chopped onion
1 tbsp ginger paste
1 tbsp garlic paste
2/3 tbsp butter
2 cups tomato puree
1/4 cup cream
1 fistful coriander leaves
1 ginger piece (1" in length)
4 tsp honey

directions

1
1. Clean chicken and discard the skin. Make diagonal cuts randomly on the chicken with knife. Pat the chicken dry. For the marination, mix plain yogurt, red chili powder, garam masala powder, garlic paste, ginger paste, lemon juice, and salt to taste and coat mixture on the chicken. Keep aside for about an hour. Julienne the ginger piece and keep aside.
2
2. After an hour, cook the whole chicken in oven at 300oF for ten minutes, cooking until the chicken is 3/4 done.
3
3. In a pan or wide skillet, heat butter and add onions, ginger and garlic paste. Fry until onion turns light brown and add chili powder.
4
4. Cut chicken into smaller (bite-sized) pieces and cook for another minute in the skillet. Now add the tomato puree and cook for another few minutes on moderate heat. Finish with cream, garam masala powder and honey. Garnish with ginger julienne, a little butter, chopped coriander and cream.

notes

You may cut the chicken into slightly larger pieces before marination. This is less messy. Tips on Marination: use only thick yogurt. If desired sour, then do away with honey.

Source: Charlotte