Butter Chicken (Murgh Makhani)--Punjabi Special Recipes

                 Murgh Makhani

This is my butter chicken recipe, butter chicken or Murgh Makhani may be a classic and really popular Punjabi dish which dates back to the Moghul empire. There are many variations to the present dish both in terms of ingredients and method. I have tried a couple of them and that they are all delicious.

It seems quite complicated and time-consuming dish - it isn't really once you get won't to it, but it's good to marinate the chicken for a couple of hours so it is not something to try to on the spur of the instant (some butter chicken recipes suggest marinating overnight and this has given me the simplest results).

Basic Ingredients
See notes below for relative quantities
Chicken or chicken breasts - 1lb (450g).
4oz (110g) yoghurt.
A lime.
1 medium onion.
1 or 2 good-sized cloves garlic.
½ inch (2.5cm) root ginger.
1 fresh green chilli
1 400g tin of plum tomatoes.
Fresh double cream - about 4 tablespoons.
Butter for frying.

Spices
Chilli powder.
½ teaspoon salt.
4-6 Peppercorns.
Cinnamon stick about ½in (1cm).
1 teaspoon coriander.
½ teaspoon cumin.
3 pods cardamom.
¼ teaspoon nutmeg.
¼ teaspoon cloves.
1 Bay leaf.
About 6 whole almonds.
Coriander or Fenugreek leaves for garnish.

 Ingredients

Chicken. Many butter chicken recipes suggest an entire chicken, jointed, skin removed and either boned or not (some leave the bones within the legs, thighs and wings saying this adds to the flavour). Personally I find this a touch of a pain so I usually choose chicken breasts which are much easier. The quantities during this recipe are going to be supported about 1lb (500g) of pigeon breast, If you employ an entire chicken then you would like to regulate accordingly.

Lime. Lemon is a suitable substitute but lime may be a better taste.
Onion. you'll leave this out if you wish. I utilize 1 medium onion and hack finely. 
Tomatoes. You can substitute tomato puree or passata for tinned tomatoes. The finish is slightly smoother but it's a matter of taste really. I have read the occasional comment that basically authentic butter chicken recipe should use tomato puree. Whatever.
Chilli. Clearly, this is often a matter of private taste. This is not meant to be a fireplace eater's curry - I exploit about 1 teaspoon during this quantity. It also depends on what quite green chilli you're using. You can skip the fresh green chilli if you would like.

Spices. the opposite spice quantities are given also are variable to a point counting on your own tastes. You will find recipes which include others and omit a number of these.


Butter. this is often a butter chicken recipe and, unsurprisingly, specifically involves frying in butter instead of ghee or oil. Be careful not to overheat.

Basic Method

Cut the lime in 2 and press the juice over the chicken.
Sprinkle the salt and chilli powder over the chicken and stir well to make sure that each one the chicken is evenly coated
Set aside for 1 hour.
Heat a heavy-bottomed frying pan with no oil.
Throw in the coriander, cumin, bay leaf, cinnamon, peppercorns, almonds and cloves, and roast for a couple of seconds until the seeds darken a touch. (See Roasting Spices)
Put these into a grinder alongside the seeds from the cardamom pods and therefore the grated or powdered nutmeg and grind to a powder.
In the event that utilizing entire tomatoes, at that point slash these prepared, disposing of any awful bits.
Retrieve the chicken and chop it into cubes.
Mix the chicken with the yoghurt and spices, cover with clingfilm and leave within the fridge for a minimum of 4 hours (overnight is best).
Make a paste with the garlic, fresh green chilli, ginger and touch water.
Finely chop the onions.
Tenderly fry the onions on medium warmth until delicate. 

Heat the butter in a heavy-bottomed saucepan.
Tenderly fry the onions on medium warmth until delicate.
Add the garlic, ginger and chilli paste and fry some more - just a moment approximately, stirring all the time.
Put within the chicken and marinade, and fry until the chicken becomes white - about 8 to 10 minutes.
Raise the warmth touch and add the chopped tomatoes (or puree) and stir in.
Cook for an extra 5 to 10 minutes counting on the dimensions of the chicken chunks.
When the liquid has reduced to a pleasant creamy consistency add the cream and stir in.
Empty out into a serving bowl and embellishment with crisp fenugreek of coriander leaves. 

preparation Method
Dicing the chicken are often done before marinating within the juice, chilli and salt if you would like. I have tried both ways and that I can't see much difference.

Spices. You can, of course, substitute ground spices for a few or all of those used. You do not need to roast ground spices.

Paste. this will be through with a mortar & pestle, you'll use a blender or maybe your spice grinder. Don't worry an excessive amount of about getting a very smooth paste - very finely chopped ginger and chilli with crushed garlic will do. I have successfully used a press to mash everything up then mix with water.

There are many spread chicken plans where the techniques for cooking the chicken contrast significantly. Rather than putting the whole marinade blend inside the dish, you'll put the chicken in first and seal this, then put the marinade in.
An alternative is to place the chicken pieces from the marinade onto skewers and bake in an oven (about 20 mins at 200C/Gas 6). Then make a sauce separately (basically continue as above but without the chicken) and mix with the chicken when it's cooked. (If you have a tandoor handy, then I'm guessing this is how authentic Murgh Makhani might have traditionally been made.)
The coriander or fenugreek leaves are often stirred into the dish at the top with the cream instead of used as a garnish.