Recipe KKA's Butter Chicken (Murgh Makhani)

karadekoolaid

karadekoolaid

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Ingredients:

1 Kg. chicken breast
150 gms (1 small pot) natural full fat yoghurt (the lite stuff does NOT work!)
1 tsp freshly grated ginger
3 cloves garlic, minced
2 tsps cumin, freshly ground
½ tsp ground chile pepper
1 tsp salt
For the sauce:
1 large onion, diced
1 inch piece of ginger, grated
4 cloves garlic, minced
2 small green chiles, minced (Thai chiles are good)
1 tsp turmeric
2 tsps cumin, freshly ground
3 tsps coriander, freshly ground
1 tin (400gms) tomatoes
2 tsps Garam Masala powder
1 tsp fenugreek leaves (kasuri methi)
½ cup double cream
1 tsp sea salt
Fresh cilantro to garnish
Abundant ghee for frying

Method:
  • Prick the chicken breasts with a fork. Beat the other ingredients together and mix the chicken with the marinade. Leave for at least two hours and up to eight.
  • Remove the chicken from the marinade and place on a hot grill or the BBQ. Discard the excess marinade. Cook for about five minutes, just to “grill mark” the chicken. It will still be pink inside. Remove and set aside.
  • Heat the ghee, in a large pan. Add the chopped onion and fry until translucent.
  • Now add the ginger, garlic and chiles. Stir fry for about 2 minutes, until the garlic becomes mellow.
  • Add the turmeric, cumin and coriander powders and stir once or twice to incorporate - no more than 30 seconds. Now add the tomatoes and the salt and cook over medium-low until the tomatoes are soft.
  • Pour the contents of the pan into a blender and blend until smooth. Return to the pan.
  • Add the garam masala, the fenugreek leaves and the double cream. Mix well until the sauce comes together, then add the chicken ( I usually slice the breasts into even pieces) and cook through until the chicken is ready. Garnish with cilantro leaves.
    varios 20 de julio 2013 012 (2).JPG
 
karadekoolaid said:
Ingredients:

1 Kg. chicken breast
150 gms (1 small pot) natural full fat yoghurt (the lite stuff does NOT work!)
1 tsp freshly grated ginger
3 cloves garlic, minced
2 tsps cumin, freshly ground
½ tsp ground chile pepper
1 tsp salt
For the sauce:
1 large onion, diced
1 inch piece of ginger, grated
4 cloves garlic, minced
2 small green chiles, minced (Thai chiles are good)
1 tsp turmeric
2 tsps cumin, freshly ground
3 tsps coriander, freshly ground
1 tin (400gms) tomatoes
2 tsps Garam Masala powder
1 tsp fenugreek leaves (kasuri methi)
½ cup double cream
1 tsp sea salt
Fresh cilantro to garnish
Abundant ghee for frying

Method:
  • Prick the chicken breasts with a fork. Beat the other ingredients together and mix the chicken with the marinade. Leave for at least two hours and up to eight.
  • Remove the chicken from the marinade and place on a hot grill or the BBQ. Discard the excess marinade. Cook for about five minutes, just to “grill mark” the chicken. It will still be pink inside. Remove and set aside.
  • Heat the ghee, in a large pan. Add the chopped onion and fry until translucent.
  • Now add the ginger, garlic and chiles. Stir fry for about 2 minutes, until the garlic becomes mellow.
  • Add the turmeric, cumin and coriander powders and stir once or twice to incorporate - no more than 30 seconds. Now add the tomatoes and the salt and cook over medium-low until the tomatoes are soft.
  • Pour the contents of the pan into a blender and blend until smooth. Return to the pan.
  • Add the garam masala, the fenugreek leaves and the double cream. Mix well until the sauce comes together, then add the chicken ( I usually slice the breasts into even pieces) and cook through until the chicken is ready. Garnish with cilantro leaves. View attachment 127703
Click to expand...

Pretty much the same as mine. I dont use curry leaves though.it took me about 3 years to get it right.

Russ
 
I'm always a bit unsure about the difference between chicken tikka massala and butter chicken.
I use the same recipe more or less, but I (mostly) use bone in chicken. Marinate the chicken pieces and char them over a hot fire. I don't fully cook them, but finish them in the sauce. I call it chicken tikka massala.
Am I right or far out
 
badjak said:
Marinate the chicken pieces and char them over a hot fire. I don't fully cook them, but finish them in the sauce. I call it chicken tikka massala.
Am I right or far out
Click to expand...
There's a lot of confusion over what constitutes a tikka masala, because it was most likely developed in a British curry house. The 1950s British curry house was actually started by a Bangladeshi businessman, who brought in cooks from Sylhet. By the early 1970's, over 70% of curry houses were owned by Bangladeshis, and catered to Brits who wanted some spicy, hot food after the pubs closed (at 10.30pm).
Chicken - you can take your choice. Chicken eaters always tell me that thighs are tastier. I use breasts because I find them easier to work with. Whether you char them or not ( and I think it adds an extra, slightly smoky flavour to the chicken) is also up to you, but considering that butter chicken began using tandoori style chicken pieces, I believe that's a good move.
The big difference between tikka masala and butter chicken comes down to 2 things: the use of cream, rather than yoghurt, to finish the sauce, and the addition of fenugreek leaves.
 
Yeah, read quite a bit about it.
I use yoghurt as I always got it in stock.
I've not used fenugreek. I got it, but I think they are seeds?
I like charring the chicken pieces and not having to check if they are cooked through and through. Finishing them in the sauce will take care of the cooking.

I can't find it right now, but there was a programm donkeys years ago called "planet food" and they had an episode about chicken tikka massala
 
badjak said:
I've not used fenugreek. I got it, but I think they are seeds?
Click to expand...
The seeds grow very easily. every 2-3 weeks, I plant 2 dozen seeds and they sprout within days. Leave them another week or so, then cut off the tender leaves and dry them out. Repeat until you have enough!
 
karadekoolaid said:
The seeds grow very easily. every 2-3 weeks, I plant 2 dozen seeds and they sprout within days. Leave them another week or so, then cut off the tender leaves and dry them out. Repeat until you have enough!
Click to expand...

Fenugreek leaves are a wonderful treat. I can buy them from the Asian mini mart sometimes and I have grown my own too.
 
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