Recipe Corner – Butter Chicken/ Murgh Makhani

Butter-Chicken-Recipe

This is one of our own employee’s favorite recipes. What a great way to spice up your chicken! Thanks for sharing Paul Noble.

Ingredients
* 4 – 6 Boneless Chicken thighs
* 1 1/2 tbsp unsalted butter
* 5 green cardamom pods lightly crushed
* 1” cinnamon stick
* 4 cloves
* 1 small onion finely chopped
* 1 heaped tbsp grated ginger
* 2 green chiles slit lengthwise
* 1 tsp Kashmiri chili powder (or mild paprika)
* 1/2 tsp garam masala powder
* 3 tbsp tomato puree
* 150 mls double cream
* 2 tbsp honey
* 1 tbsp Kasoori methi/fenugreek leaf powder
* Salt to taste
* Chopped coriander for garnish

Preparation
1. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 minutes on medium heat until they take on a light brown color.
2. Add the grated ginger and slit green chiles. Fry for a further minute and add the chili powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.
3. At this stage add a splash of water if the curry is too thick. Stir in the honey and the fenugreek powder. Season to taste. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve with roti or paratha.


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