Simply Satisfying – Butter Chicken

Indian Food is absolutely satisfying anytime of the year but especially now as it tends to be real comfort food.  I just tried the recipe below for the first time & really like the results.  I hope you do too.

Butter Chicken (or Murgh Makhni) is a Moghul dish that has many versions.  The butter in the title refers to Ghee, a type of clarified butter – see link to previous post : https://intrigueimports.wordpress.com/2013/11/22/b-well-lets-clarify-something-what-is-ghee/

Basmati Rice is an ideal accompaniment and pieces of roti or naan bread can be used to mop up the delicious juices. Condiments like lime pickle & mango chutney are always a welcome addition for added flavour.

What you need:

About 2/4 inch of fresh ginger, roughly chopped

3 garlic cloves, roughly chopped

½ cup of blanched almonds

2/3 cup thick plain yogurt (I used greek)

½ tsp. chili powder

¼ tsp. ground cloves

¼ ground cinnamon

1 tsp. garam masala (Indian spice mix)

4 cardamon pods, lightly crushed

14 oz (400 g) tin of chopped tomatoes

1 tsp. salt (try Himalayan pink)

2 lb. 4 oz (1 kg) skinless, boneless chicken thigh fillets, cut into fairly large pieces (see TIP below)

5 Tbsp. ghee or clarified butter

1 large onion, thinly sliced

6 Tbsp. finely chopped coriander (cilantro) leaves

4 Tbsp. thick cream (whipping cream is good)

Serves 6

BLEND the ginger and the garlic together to a paste in a food processor or pestle and mortar, or crush the garlic and finely grate the ginger and mix them together.  Grind the almonds in a food processor or finely chop with a knife.  Put the paste and almonds in a bowl with the yogurt, chili powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt, and blend together with a fork.  Add the chicken pieces and stir to coat thoroughly.  COVER and marinate for 2 hours, or overnight, in the fridge.

PREHEAT the oven to 350F (180C).  Heat the ghee or clarified butter in a deep, heavy-based frying pan.  ADD the onion and fry until softened and brown.  ADD the chicken mixture and fry for 2 minutes.  MIX in the fresh coriander.  Put the mixture into a shallow baking dish, pour in the cream and stir with a fork.

BAKE for 1 hour.  If the top is browning too quickly during cooking, cover with a piece of foil.  Leave to rest for 10 minutes before serving. The oil will rise to the surface.  Just before serving, place the dish under a hot grill (broiler) for about 2 minutes to brown the top.  You can spoon off any extra oil by tipping the dish slightly right before serving.

*TIP – I like to first rub the chicken pieces in a mix of some Indian spices like Tumeric, Chat or Garam Masala & Curry powder.  You don’t have to do this but it tends to bring out more flavour by doing so.

ENJOY!