Indian
Butter Chicken
Murgh makhani, invented in Delhi to use up leftover tandoori chicken. Mild, tomato-rich and faintly sweet - the curry to cook for people who say they don't like curry.
- Time
- 50 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Marinate the chicken in the yoghurt, half the ginger garlic paste, 1 tsp garam masala and 1 tsp chilli powder. Leave it at least 1 hour.
- 02
Sear the chicken in a hot pan in batches until charred at the edges but not cooked through. Set aside.
- 03
Melt the butter in the same pan and fry the remaining ginger garlic paste for 2 minutes.
- 04
Add the tomato puree and the rest of the spices. Simmer 15 minutes until it darkens and the butter separates at the edges.
- 05
Blend the sauce smooth with a stick blender - this is what gives it the velvety texture rather than a rustic one.
- 06
Return the chicken and simmer 10 minutes until cooked through.
- 07
Stir in the cream and sugar, then crush the fenugreek between your palms over the pan. Serve with naan.
