Butter Chicken

Chicken cooked with a cream-based gravy, served with rice.

Chicken cooked with a cream-based gravy, served with rice.

To quote Gordon Ramsay, “I love murgh makhani… butter chicken, yes.” Source.

Ingredients (serves 4-6 with rice)

For marinade:
900g chicken thighs (around 10 thighs)
4 garlic cloves
1 green chili
1/2 inch ginger
4 tbsp greek yogurt
2 tbsp chickpea flour
1 tsp ground coriander
1 pinch of cinnamon
1 tbsp kashmiri chili powder
1 tsp cumin
a pinch of saffron
a pinch of salt

For curry sauce:
1&1/2 tbsp butter
1/2 inch ginger
1 green chili
1 cinnamon stick
6 green cardamom pods
4 cloves
1 brown onion
3 heap tsp tomato purée
1 tbsp kashmiri chili powder
1 tsp ground coriander
1/2 cup heavy cream
2 tbsp honey
1 tbsp dried fenugreek leaves
1 tbsp fresh chopped cilantro
juice from half a lemon
salt to taste

Steps
1. Grind garlic, green chili and ginger together. (use a magic bullet or just grate them)
2. Mix yogurt, flour and spices together in a large bowl.
3. Add garlic/chili/ginger mixture to the bowl with the chicken, mix until chicken is coated and marinate overnight.
4. Put chicken on skewer and place in an oven preheated to 375F, cook for 25-30 minutes.

5. Melt butter in a large saucepan.
6. Fry grated ginger, minced chili, cinnamon stick, cardamom pods, cloves and onion in the pan until onion is cooked.
7. Add tomato purée, chili powder, ground coriander, and mix with onions.
8. Pour in cream and add the honey, keeping it on the heat and stirring until honey dissolves.
9. Add fenugreek leaves and cilantro, and finish off with the salt.
10. Take chicken out of the oven and add it to the curry, stir until chicken is coated.
11. Squeeze half a lemon’s juice into the curry.
12. Let sit, don’t rush in, let the flavours develop.
13. Serve with basmati rice or pita bread.

Notes:
This recipe is actually easier than it looks. It’s pretty hard to screw up too, unless you accidentally spill your fenugreek leaves adding twice the amount you’re supposed to. But who the hell does that? You’d have to be quite the klutz for that to happen… (´・ω・`)

Also, since saffron is pretty expensive, feel free to exclude it. I doubt it’d make that much difference to the flavour, although I’m a little too scared to try. ⊂((・▽・))⊃

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About Chef Treble

Feed me weird things.

Posted on July 26, 2015, in Asian, Chicken & Turkey, Lunch and Dinner and tagged , , , . Bookmark the permalink. Leave a comment.

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