Butter Chicken - Murgh Makhani
For the marinade
4 skinned chicken breasts
1.5 tsp salt
4 tbsp yoghurt
2 tbsp cumin powder
2 tsp tandoori masala
2 tsp dried fenugreek leaves
15g crushed garlic
25g peeled ginger - chopped
3-4 chopped green chillies
2 tbsp oil
Mix and marinade the chicken
Sauce - Part 1
Either
2 tins chopped tomatoes blended
or
300 ml passata
1.5 tsp crushed ginger
1.5 tsp crushed garlic
2 chopped fresh green chillies
5 cloves
4 green cardamom
1 tsp salt
Sauce - Part 2
150g butter
130ml double cream
2 tbsp tomato puree
1-2 tsp honey
1 lime juiced
2 tsp fenugreek leaves (kasuri methi)
3 tsp cumin powder
1 tsp garam masala
Ingredients
Method
Marinade
Take a large bowl and mix all the ingredients then add the chopped chicken.
Leave in a cool place for 2 hours or overnight.
Sauce - stage 1
Make the sauce by frying the ginger, garlic, chillies, cloves, cardamom and salt in 2 tbsp oil for a couple of minutes.
Then add the tomatoes and bring to a boil then simmer for 15 - 20 minutes until sauce has thickened. Sieve the sauce and set aside.
You can also use passata - less sieving.
Sauce - stage 2
Melt butter in wok and add cumin powder
Add sieved sauce, tomato puree and honey and stir again.
Mix and bring to a simmer.
After 5-10 minutes add the crushed dried fenugreek seeds and lime juice.
Simmer sauce for approximately 10 minutes to reduce.
Whilst the sauce is simmering grill the chicken for 4-5 minutes each side.
Finally on low heat add double cream, the last of the marinade and stir.
Add the grilled chicken and garam masala and heat through for 5-10 minutes.
Serve.