Thursday, January 22, 2015

Murgh Makani ( Indian Butter Chicken)

Murgh Makhani
(Indian Butter Chicken)
serves 4


5 cloves garlic, minced
1 teaspoon minced ginger
1 teaspoon salt
1/2 teaspoons black pepper
1/2 teaspoons cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon ground cloves
1/4 teaspoon cardamom
1 whole lime, juiced

4 boneless, skinless chicken breasts cut into bite size pieces


1/4 cups butter
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 14.5ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1 tablespoon tomato paste
1 pint whipping cream
1 bunch chopped cilantro
½ - 1 cup frozen petite peas (optional)


marinate the chicken:

1.  Combine the marinade ingredients.
2.  Place the chicken in a 1 gallon ziplock bag, add the spice mix and seal the bag squeezing as much air out as possible.  Massage the chicken and marinade to insure the marinade coats all the chicken.  
3.  Marinate the chicken overnight.

create the Murgh Makhani:

1.  In a large sauté pan, sauté the onion in the butter until soft and translucent. 
2.  Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. 
3.  Add the tomato sauce ingredients and cook for 30 minutes over medium-low heat with the lid on, stirring occasionally.
4.  Just prior to serving and after the chicken and sauce has cooked for 30 minutes add the whipping cream, cilantro and optional frozen peas. 
5.  Heat the Murgh Makhani until the peas are warmed through, about 5 minutes.


Serve the Butter Chicken over Basmati rice and accompanied by naan bread and Samosas.

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