Butter Chicken (Murgh Makhani) Recipe - Cooking Index
Butter Chicken (Murgh Makhani) Recipe - Cooking Index
| 1 | Chicken - (3-lb) skinned, | |
| - boned and cut into 8 pieces | ||
| 3 | Garlic cloves - mashed | |
| 1 | Fresh ginger - size of- a walnut peeled and finely | |
| - minced | ||
| 1 | Lemon - juice only | |
| Sauce | ||
| 900 | Tomatoes - seeded and pureed | |
| 1 | Butter - (110 g) | |
| 3 teaspoons | 15ml | Lemon juice - or to taste |
| 1 teaspoon | 5ml | Ground roasted cumin seeds |
| 1/2 teaspoon | 2.5ml | Salt |
| Generous grinding of pepper | ||
| 200 | Heavy cream | |
| 2 | Green chiles - (serrano or- jalapeno) julienne | |
| 2 tablespoons | 30ml | Chopped cilantro leaves - for |
| - garnish |
Murgh Makhani, or Butter Chicken, is a classic Punjabi dish - and Simi's India Cuisine chef Amarjit Singh prepares this dish in typical, lavish Mogul fashion. Both butter and cream enrich this tomato-based sauce, while the touch of hot chile adds minimal heat to the dish. For a lighter version, you might try using buttermilk in place of all or part of the cream.
Chef Singh tells us this dish is classically made with leftover tandoori chicken, although he shares an alternative marinade and method for cooking the chicken. You can approximate the heat of the tandoor oven at home on the grill or in a 500-degree oven ... The sauce is nearly effortless - cook down the tomatoes early in the day, and finish it off just before serving time. The chef reminds us of the importance of that final sprinkling of fresh cilantro, and suggests serving the chicken with rice or Indian bread such as naan. For a vegetable, try a simple green bean or cauliflower dish.
Source:
Simi's India Cuisine restaurant.
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