Butter Chicken / Murgh Makhani

In one of the episodes of Gordon Ramsey's Great Escape to India, he orders butter chicken and this food writer explains to him about its origin and how this dish is made very differently in the west...

But my favorite quote is when Ramsey tastes his first bite and exclaims 'Bloody Hell!!! '.

And as for me the highlight of this weekend was this decadent dish and after eating this I almost blurt out 'Bloody Hell !!!"...

If you are looking for the authentic version this may not be the right place. But someday I would like to taste this dish from the place this was originated and check how close am I …

After trying out recipes from various sources and going through several variations...I have now settled with this ingredients and method.

I used fresh tomatoes and to make it a bit healthier I added yoghurt instead of cream.

Adding Kastoori methi/ dried fenugreek leaves (left pic) makes a huge impact to the curry...

Recipe:

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Sources: (1) : Soma @ ecurry

             (2) : Alfred Prasad, Head chef at Michelin-starred Tamarind in London's Mayfair 

           

Marinade:

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1. Chicken               -  1 lb boneless cut into small cubes
2. Chili powder         -  1 tsp
3. Tandoori Masala   -  1 tsp
4. Turmeric powder  -  1/4 tsp
5. Ginger                -  1 tsp
6. Garlic                 -  1 tsp
7. Lemon juice        -  1/2 lemon
8. Yoghurt              -  1/4 cup
9. Salt

Mix the chicken pieces with the ingredients listed. Marinate and refrigerate for 2 hrs.

Makhani Sauce:

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1. Cinnamon stick              -  2 cm
2. Cardamom pod             -  3 slited and crushed slightly
3. Bay leaves                    -  3
4. Cloves                          -  3
5. Ginger                          -  1 tbsp crushed
6. Garlic                            -  1 tbsp crushed
7. Chili powder                   -  1 tbsp
8. Tomato                         -  7 medium sized, cut into small pieces
9. Salt          
10. Honey                            - 1 tbsp 
11. Yoghurt                         -  1/2 cup
12. Kastoori Methi                -  2 tsp
13. Butter
14. Oil

1. Heat oil in a sauce pan. Add bay leaf and cardamom, cinnamon and cloves.
2. When the aroma of spices comes out add the crushed ginger and garlic and saute till it turns slightly brown
3. Remove the pan from heat source and add the chili powder into the oil. Within seconds the chili powder will turn to a darker shade. Add the cut tomatoes along with 1 cup of water and salt and place the pan back to heat source. This should be done quickly or else chili powder will get burned.
4. Close the lid and let the tomatoes cook slowly on low-med heat. Stirring once a while.
5. Once the tomatoes are cooked. Open the lid, increase the heat and let all the water content evaporates.  The consistency will come to a thick liquid. Makhani sauce is ready.
6. Switch off the heat and let it cool.

1. Heat some oil and butter in a frying pan enough to shallow fry the chicken pieces.
2. Shallow fry the chicken pieces when the oil is hot.
3. Remove the chicken pieces when they are cooked through.
4. Switch of the heat source. 
5. Into this oil-butter (add bit more butter / oil if necessary) , add the prepared makhani sauce and stir. Little water can be added.
6. Whisk the yoghurt and add to the makhani sauce and stir. Sauce should be at a very low temperature so that yoghurt won't get curdled.
7. Once the yoghurt is mixed well into the sauce. Switch on the heat and stir.
8. Add the fried chicken pieces and mix everything.
9. Add honey and kastoori methi. Stir check for salt add if necessary.
10. If it tastes very sour, add bit more honey.
11. Switch off the heat.
12. Serve hot and enjoy...:)