Murg makhni (Butter Chicken) simplfied
Posted by fourclankitchen on January 8, 2010
This started with a desire to make murg makhni (butter chicken) based on a recipe on Sanjeev Kapur’s website. But it was 22 ˚F outside, so grilling was not an option. Also, I had neglected to marinade the chicken ahead of time and had no cream on hand. So this dish emerged. I could not think of a grand name for it, so I gave it the inane title. However, it tastes anything but inane.
Start by cutting the chicken into 1 to 1.5” size pieces and place in the marinade. Cook down the tomatoes with some spices, add the chicken, the peas and cook for 20 min. Add some honey to round off the flavors. Eat.
½ cup yogurt stirred till smooth
Salt to taste
1 tsp Hungarian Paprika (this has no heat, but adds flavor and color)
½ Serrano pepper (omit if you don’t want this to be hot)
2 tbs. ginger
4 cloves of garlic
1 tbs. lemon or lime juice
2 tbs. butter melted
1 tbs mustard oil or any vegetable oil
½ tsp garam masala (available at whole foods or Penzeys)
½ stick butter (4 tbss/50 gr)
2 sticks cinnamon broken into 4 pieces
4-5 green cardamom pods
4-5 cloves of cloves
4-5 whole peppercorns
½ tsp garam masala
1 tsp Hungarian Paprika
Salt to taste
2 ¼ lbs of boneless, skinless chicken breasts cut into small pieces
7 plum tomatoes, pureed in the food processor
½- ¾ cup frozen peas (optional)
1 tbs. honey (or brown sugar if you don’t have it)
For the marinade, finely mince pepper (if using), garlic, ginger in the food processor. Add to the remaining marinade ingredients, then add to the chicken pieces. I marinaded this for about 15 min., but at least 3-4 hours to overnight in the fridge is preferable.
Meanwhile, brown butter in a 12” sauté /sauce pan and add all of the spices. Cook for a couple minutes till fragrant.
Add the tomatoes and cook for about 5-7 mins, until the tomatoes have cooked down a bit. Add the chicken to the tomato mix, then add the peas (if using). Cook for about 20 min or until the chicken is cooked through and the sauce has begun to thicken and bind to the chicken. Add the honey and mix. Garnish with cilantro if using.
Serve with any kind of plain rice (I used a basmati+ wild rice mix), naan and raita (yogurt sauce).