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Indian Butter Chicken (Murgh Makhani)

by on April 17, 2012 in Main Courses, Poultry April 17, 2012 Main CoursesPoultry
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

For a very long time, due to a truly horrible experience at an Indian Buffet, the only kind of Indian food I liked was naan. But recently some friends took my beloved and me to a wonderful Indian restaurant in Oakland near Pittsburgh. I had been wanting to try butter chicken and considering I spent the next week searching for a good recipe to recreate it, you can imagine what I thought of the version I was served.

Ingredients

  • ½ cups Plain Yogurt
  • 2 Tablespoons Ground Almonds (I Had Almond Slivers That I Ground In My Food Processor)
  • 1-½ teaspoon Chili Powder
  • ¼ teaspoons Ground Cloves
  • ¼ teaspoons Ground Cinnamon
  • 1 teaspoon Garam Masala
  • ¼ teaspoons Crushed Bay Leaves (I Broke Up A Whole Bay Leaf Into The Food Processor)
  • 1 teaspoon Ground Cardamom (I Had Whole Pods And Crushed The Seeds Inside)
  • 1 teaspoon Ginger Paste, Ground In The Food Processor
  • 1 teaspoon Garlic Paste, Ground In The Food Processor
  • 1 can (14 Oz. Size) Diced Tomatoes, Undrained
  • 1-¼ teaspoon Salt
  • 2 teaspoons Sugar
  • 2 pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Cubes
  • 4 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 2 whole Medium Onions, Large Dice
  • 2 Tablespoons Fresh Coriander (cilantro), Chopped, Divided
  • 4 Tablespoons Cream
  • Buttered Rice, To Serve

Preparation

Put the yogurt, almonds, all the dry spices, ginger, garlic, tomatoes, salt and sugar in a food processor or blender and blend together until smooth.

Put the cubed chicken into a large mixing bowl and pour over the yogurt mixture. Mix thoroughly to cover every piece of the chicken.

Set chicken aside. Melt together the butter and oil in a wok or large frying pan over medium high. Add the onions and fry for about 3 minutes (they can brown a little, it’s okay). Add the chicken mixture and stir-fry for about 7 to 10 minutes or until cooked through.

Stir in about half of the coriander and mix well. Pour over the cream, stir it through and bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve with buttered rice.

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RaeRae on 5.10.2012

The whole family loved it! http://thethrivinggrounds.blogspot.ca/2012/05/my-1st-attempt-at-butter-chicken.html
I hope you don’t mind, I have a link to your recipe in my blog. I think it’s just perfect for all East Indian beginners! ;)

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RaeRae on 5.10.2012

My first time making it, and I NAILED IT! Thank you! I was so nervous about making it, as there were so many recipes out there and I was worried about it being too spicy. It was perfect. It was spicy enough for me, and mild enough for my kids to eat. “Fantabulous!”

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