Butter chicken or murgh makhani (pronounced [mʊrg ˈmək.kʰə.ni]) is a
delicious Indian curry of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent as a curry.
It is similar to chicken tikka masala, which uses a tomato paste.
Here are the ingredients you need:
100ml of plain yoghurt
The juice of 1 lime
15g of crushed garlic
2.5cm/1in chunk of fresh root ginger, grated
1 tsp ground cumin
1 tbsp ground coriander
1 tsp garam masala
A good pinch paprika
A pinch salt
For the chicken
3 x Lewis Of Sunningdale Chicken Breast Fillets (skin off)
25g of melted unsalted butter
For the sauce
100g unsalted butter
1 onion, grated
2.5cm/1in chunk fresh root ginger, grated
2 garlic cloves, crushed
100g tomato purée
2 red chillies
A pinch chilli powder
200ml/7fl oz double cream
salt and freshly ground black pepper to taste
A handful fresh coriander
For the marinade, mix all of the marinade ingredients together in a bowl until well combined. Add the chicken breasts and make sure they’re well covered in the marinade. Set aside to marinate in the fridge for 12 hours, or overnight.
When the chicken has marinated, preheat the grill to its highest setting. Remove the chicken breasts from the marinade, shaking off any excess, and grill for 8-9 minutes on each side, or until the outside is golden-brown and the inside is cooked through. Baste the chicken breasts with the butter and a little lemon juice. Set aside.
Meanwhile, for the sauce, heat the butter in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the ginger and garlic and cook for a further minute, then stir in the tomato purée, chillies and chilli powder and cook for another 2-3 minutes.
Reduce the heat, stir in the cream and simmer for a further minute, then add the chicken breasts to the sauce. Season, to taste, with salt and freshly ground black pepper.
To serve, place the butter chicken breasts onto serving plates and drizzle over the sauce. Sprinkle over the coriander.
By Simon Rimmer via BBC