Indian Butter Chicken (Murgh Makhani)

I promised some of my friend here that's I'd post this recipe soon but have been so absolutely busy with my cakes that I never got to it.

Here's another Indian Classic that's world famous. It is believe that Butter Chicken was made by a chef in a New Delhi restaurant for a VIP customer that wanted a chicken dish. There was only half tandoori chicken left over and not enough spices around. So he shredded the tandoori chicken, flavored it with butter and tomato puree, add a bit of cream and additional spices.
The dish was a big success and from then on has been made in many different versions.

I have eaten many different versions this recipe and the one thing that always comes to my mind is this. Butter Chicken is supposed to be flavored with butter not drowned in Butter. I have seen some recipes on line that have 500 grams of chicken and 300 grams of butter. That is why people who are health conscious have taken it off their list of favorites, including my husband.

Now I wont lie this dish does take a bit longer as it involves a few extra steps to make but it is not a difficult recipe and if you marinate the chicken a head of time it's almost a make ahead dish. The sauce is best prepared fresh of course.

For those who want to make this dish Parve -Substitute the butter with butter flavored margarine and use non-dairy coffee cream instead of fresh cream but add to hot into the hot sauce or it will split. You can also add coconut milk instead of cream- Of course it won't be butter chicken any more but it will be absolutely delicious.



Here's how I make my Butter Chicken. I will also share with you my healthy version of it.

Note:
A spice called 'Kasoothi Methi' which is dried Fenugreek leaves is what make this dish authentic. However, it is not easily available in some parts of the world (such as Israel). Therefore I have put it as an optional ingredient. The dish can be made and will be absolutely delicious even without it.


Let's get started. - Serves 4

For the chicken
600 grams Boneless chicken Thighs
2 tbsp Yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp corander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1 tsp - Chilly powder / Cayenne 
1/2 tsp garam masala powder
1 tbsp lemon juice
1 tbsp Mustard oil or Canola Oil ( I use canola)
1 tsp - fenugreek powder (optional)
1/8 tsp red food color (optional)
Salt and pepper to taste.

For the Sauce
6 large bright red tomatoes
1 tbsp tomato paste (I use this especially for color)
2 tsp garlic chopped
2 tsp ginger chopped
1 tsp Chilly Powder/Cayenne (or paprika for less spicy)
60 grams butter
1/2 cup fresh cream
1 tbsp honey
(3 green cardamons, a piece of mace, 2 small pieces, 6 pepper corns cinnamon 6 cloves) OR ---- 1 tsp garam masala 
10 cashewnuts.
1 tsp Kasoori Methi (optional)

Method:
Clean, wash, and cut chicken to bite size pieces, Pat dry and place in a bowl suitable to marinate.

Mix all the marinade ingredients including yogurt, lemon juice, spices and oil.
Mix thoroughly, cover with cling/plastic wrap and set aside.
You can let this chicken marinate for at least  4 hours up to over night.

Cook the Chicken
You could place the marinated chicken pieces on to a grill, or onto a baking tray lined with foil and cook on high 220C for about 10 to 15 minutes. OR I prefer to do it in a pan like so - this way I do not loose out on the dripping from the marinate.
Hear a tbsp of oil on high.

Use a pair of thongs and place all the chicken pieces in  a single row. Cook on high for about 3 minutes.

Turn over and cook for two more minutes on high.
Reduce the flame to medium and cook for another 2 minutes.
You chicken should be almost cooked. It will cook more in the sauce too.

Once you see  the oil separates from the chicken. Take the chicken out from the pan. 

You see all the dripping. That make the sauce more tasty.  We will use the same pan to make the sauce.

Set the chicken aside in a warm place. You could also prepare this chicken a day ahead and leave it in the fridge. Make the sauce when you need to serve.
This chicken on it's own is delicious and can be eaten on it's own if cooked completely.  My mom made chicken wraps for our school lunch with this.. Amazing.

Let's pepare the Sauce

Have all your ingredients ready.

 On medium heat, add 2 tsp oil - once hot add in the whole spices ( If you do not have the whole spices just use Garam Masala as stated above BUT do not add it now)
Add the chopped ginger and garlic, Cashewnuts - Saute
Do not brown the Cashenuts it will make the sauce bitter.

Add in your tomatoes, cook for two minutes on high.
Add 1/4 cup water, partially cover to avoid spattering and cook on medium heat for about 7 to10 minutes. 

This is what you should have - all the tomatoes thoroughly cooked.
Let cool for five minutes then use a blender to blend it all into a smooth paste
Add about 1/2 cup water as necessary to help make a smooth runny paste.

 Strain this through a mes or sieve. This will give you a smooth and silky paste that Butter Chicken is known for.

Place it back in the pan on medium. Add in the tomato paste and chilly powder/ Cayenne.

(I am using Paprika instead of chilly powder because my kids are small (3 and 5)
yes! they love butter chicken but can't handle spicy yet.)

Note: The Chilly/Cayenne/Paprika and tomato paste adds to the color of the dish. Most restaurants add a red food color to get the red color for their butter chicken - I prefer the natural color.
If you decide you want the restaurant look for your dish, do add 1/8 tsp of red food color.

Once the tomato paste has blended well, let come to a boil and add in the chicken. Let the chicken heat through well.  If you are using Garam Masala powder instead of the whole spices add it now..

Next add in your butter, and cream. Stir well. 
If you want to make this dish healthy - all you do is add 1/2 cup plain yogurt now and 1 tbsp of butter when you turn the flame off. That way the flavor of the butter will stay stronger and go a long way. (wink)

Now goes in the optional ingredient - fenugreek leaves.  Stir well. Give it one last boil.
Taste test for salt and flavors.
Do not over boil here as you do not want the cream to split. 

Serve hot with Naan. Chapatti or even plain white rice. 

This is my family's favorite combination. Butter Chicken, mustard beans, Quick Indian Spiced potatoes  and Chapatti (coming up next)

I do hope you give this recipe a try.
Have a great weekend and thanks for stopping by.