Murg Makhani (Indian Butter Chicken)

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I can't believe it has been so long since I've posted a recipe! I made this chicken over a week ago and it tasted wonderful but I kept getting boggled down with a bunch of other stuff so I haven't had the time to share it. I promise to try and update this site more regularly -- I have a pipeline of other recipes I can't wait to share with you so stay tuned :)

So, back to the cooking....

Whenever I got to an Indian restaurant I almost always order murg makhani -- I just love it. This is the first time I tried to make it myself and it turned out fantastic... It does require a bit more cream and butter than I usually like to cook with so I'll be saving this as a special treat (why does cream and butter make everything taste so delicious?!?!).

If you are looking to make a dish that is bursting with flavor then this is the recipe for you. I can almost guarantee that there will be no leftovers...

Ingredients:

For the chicken and marinade:
4 chicken breasts, chopped into bite-sized pieces
3 cloves garlic, minced
2 tsp ginger minced
1 cup plain yogurt
1/2 tsp red chili powder
1 tsp vegetable oil

Sauce:
5 tsp vegetable oil
1/2 tsp ginger
2 cinnamon sticks
4 cardamom pods
4 cloves
1 bay leaf
5 tomatoes
1 tsp tomato paste
2 tsp garam masala
1/2 tsp paprika
1/2 tsp honey
1/2 cup cashew nuts (ground into a paste in the food processor)
1/4 cup cream
2 tsp butter
Salt and pepper to taste

To marinade the chicken:
In a large bowl, add the chicken breasts, yogurt, ginger, garlic, chili and oil. Mix thoroughly to ensure that the chicken is completely coated. Cover the bowl with cling-film and refrigerate overnight (or at least for a couple of hours, but the longer the better).

Broil the chicken:
Broil the chicken for about 7 minutes on each side until cooked through. Remove from the broiler and leave to cool. On to the sauce :)

To make the sauce:
Heat the vegetable oil in a large saucepan on a medium flame. Add the cardamom pods, cloves, bay leaf and cinnamon stick for about a minute. Add the ginger, and keep stirring for another minute (make sure it doesn't burn -- lower the heat if necessary).

Next, add the tomatoes. Lower the heat, cover the pot and leave them to cook for about 15-20 minutes (keep checking and stirring to make sure it doesn't burn). Add water if necessary.

When the tomatoes have become a nice saucy consistency, add the garam masala, paprika, honey, and cashew paste. Season with salt and pepper. Add the cream and the butter and leave to cook for about 7 more minutes.

Taste and adjust the seasoning as you like.

Combine sauce and chicken:
In a separate saucepan, add the chicken to a medium flame and cook once again for about 3 minutes (you just want to make sure that they turn a nice color and are cooked through -- don't overdo it though so they don't get firm). Add the sauce to the chicken, stir well to ensure the chicken is well coated.

Garnish with cilantro.

Serve alongside a simple basmati rice dish.

Serves 6

If you liked this recipe then you must try:
Easy Chicken Tikka Masala
Vegetable Curry
Yellow Rice

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