Murgh Makhani (butter chicken curry)

This dish is popular with everyone. In the UK, we love our Asian food and this dish is no exception. It is a tasty, creamy dish and one of my favourites. This is done in 2 stages, which are marination and making the sauce. Marination of the chicken needs to be done for at least 8 hours, and ensure you have made the garlic and ginger paste too.

 

Making the Garlic and Ginger paste

  • 2 bulbs of garlic, with all clove skins removed
  • 25-50g  of ginger root, peeled. (Or about half the amount of garlic in volume)

 

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1 part ginger and 2 parts garlic as a general rule. Put it all in a blender with a little sunflower or vegetable oil and in the blender mix it all up until it is smooth. Add a small amount of water to help it along. Keep in a clean sealed jar for up to 3-4 weeks. I usually make about 5 tablespoons full.

Marination

  • 600-800g of chicken breast, cut into bite sized pieces
  • 1 green chilli
  • The juice of 1 lemon
  • 3 tablespoons of yoghurt
  • 1 teaspoon of garam masala

The marination consists of chicken, chillies, garlic and ginger paste, lemon juice, and garam masala. You can purchase or make your own garam masala which I will discuss on another post.

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Chop a chilli into fine pieces, chop up the chicken into chunks like above (about 600-800g,) get a few spoons of natural yogurt, a teaspoon of the garam masala, and finally a juice of 1 lemon. Put it all in a large bowl, cover and refrigerate for at least 8 hours. You can add small amounts of other herbs such as smoked paprika, or cloves to give extra flavour if required, but try not to overdo it.

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Making the sauce

  • 1 tablespoon of feungreek leaves
  • 25g of butter
  • 1 large onion
  • A glug of vegetable oil
  • 1 teaspoon of garlic and ginger paste
  • 150g of tomato puree
  • 150ml of double cream
  • 1 green chilli
  • 150ml water
  • 1 teaspoon of garam masala
  • 1 tablespoon of honey
  • (optional extra) chilli powder for extra heat
  • Boiled rice to serve

After 8 hours or the next day, we can start the sauce. Take the chicken out of the fridge, put it in the oven on about 180, or gas 4-5 and cook the chicken for about 20 mins.

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We need to chop up an onion or two (depends on the size of them), chop up a chilli or 2 (depends on how hot you want it),  and obtain a sprinkle of feungreek leaves (kasoori methi).  Add about 2 tablespoons (25g) of butter (salted or not is OK, but remember salt can burn) with some vegetable oil in a wok on a medium to high heat. Add the onions, cook for a few minutes. Add the chilli, feungreek, a teaspoon of the garlic and ginger paste and keep stirring.

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When the onions have started to soften turn down the heat, get 150g of tomato puree and squeeze this in and cook for a minute. Put in a teaspoon of garam masala, some honey, and if you want it hotter you can add a teaspoon of chilli powder.

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At this point you can add salt and pepper to season if needed. Once everything is in and its sizzling away, its time to add about 150ml of double cream.

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Add about a cup of cold water to the mix, enough so it is just about right for pouring. Leave this on a medium heat. While this is cooking, get the chicken out of the oven transfer it to the wok.

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Mix it all through and leave this to simmer.

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While this is cooking, it is time to put on some rice. I boil my rice in a pan using basmati rice. I will create a post on how I do this because the rice comes out perfect every time. Some people use a rice cooker, other people put it in the microwave. Either method which works for you is fine.

Serve it up on a warm plate and remember to turn off the oven if you have not done so already. You can serve with naan breads or chapatti if you like. I will do a recipe on how to make these too.

The final result

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If you have any left over you can pack it in a plastic container and keep in the fridge for up to 3 days.

 

 

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