BUTTER CHICKEN / MURG MAKHANI
A rich Punjabi dish which traces back to the Mogul times which is rich succulent and buttery
Course: Main Course
Cuisine: Indian
Keyword: butter chicken, murgh makhani
Author: Sharmini Thomas
Ingredients:
- 250 g chicken breast
- ½ dsp sunflower oil
- 1 dsp butter
- 1 medium onion - sliced
- 1-2 cloves of garlic finely chopped
- 1.5 cm piece of ginger finely chopped
- 1 green chilli finely chopped
- Salt to taste
- ½ carton / tin coconut cream
Tomato Cream Sauce
- ½ dsp butter
- ½ tsp chopped ginger
- 2 medium tomatoes chopped
- 1 slit red chilli
- Salt to taste
- ½ tsp sugar
- ½ tsp cornflour
- 1 dsp double cream
- 1 dsp heaped, of tomato puree
- 1 tsp lemon juice to taste
- ¼ tsp garam masala
- 1 tsp chopped coriander leaves
Method:
Cut chicken breasts into bite size pieces.
Heat the oil and butter in a dry wok, on a medium heat.
When hot, add the sliced onion & fry until golden brown.
Next, add finely chopped garlic, ginger and chopped chilli and stir until oil separates from the mixture.
Add the chicken pieces and fry until they are sealed (Turns white in colour).
Add salt and the coconut cream.
Cover and cook on medium heat until the chicken is tender and the gravy thickens.
Next add the tomato cream sauce.
Tomato Cream sauce:
Heat butter in a saucepan over a medium heat and add chopped ginger, tomatoes, slit red chilli, salt and sugar. Cook for 5 minutes.
Beat the cornflour, cream and tomato puree together and add to the cooked tomato mix.
When it boils, add this sauce to the cooked tender chicken in the wok, and cook until the sauce thickens.
Remove from the heat and stir in lemon juice.
Garnish with chopped coriander leaves and garam masala.
- tsp teaspoon
- tbsp tablespoon
- dsp dessert spoon
- pinch or dash less than ⅛ teaspoon
- g gram
- ml millilitre
- cm centimetre
- 1 cup approx 225ml