Murgh Makhani

Indian Butter Chicken

Although we never made Chicken Makhani when we lived in India, we ate it many times at different restaurants throughout Rajasthan. When we returned home, I tried out a few recipes, did some research on its origins, experimented with different ingredients and cooking techniques, and I now have a version that my family loves.

Although many recipes for Chicken Makhani call for cooking fresh chicken in the sauce, I find that it works great with leftover tandoori chicken, which is the frugal way that most Indian restaurants approach this dish. It is also essential to use fenugreek and cashews to give it that authentic taste.

I recommend using traditional Indian ghee in this recipe and not substituting even clarified butter. Ghee can be purchased in markets where Indian food is sold. It is a staple and has a fairly long shelf life, but like any oil it will go rancid with time, so keep it in the fridge to prolong its life. Ghee is basically clarified butter, but because its production involves an extended boiling, it develops an almost caramelized, nutty flavor. While you are purchasing ghee, check out the spice section of your local market. Most spices that are packaged for Indian cooking are priced at one-tenth the price of the same spices found in conventional supermarkets, so load up! Many Indian dishes use the same basic spice combinations, so you can use any leftover spices to experiment with the other recipes I’ve posted here on our web site.

Ingredients:

· 6 cloves garlic

· 1 finger-sized piece of fresh, peeled ginger root

· 1 T. peanut oil

· ½ medium red onion, minced

· 3 T. ghee or butter

· 2 t. lemon juice

· Butter chicken spice blend:

o 1 t. ground coriander seed

o 1 t. ground cumin seed

o ¼ t. ground fenugreek seed

o 1 t. garam masala

o 1 t. chili powder

· 1 bay leaf

· 1 c. tomato puree

· 1/3 c. plain yogurt

· 2 c. heavy cream

· Up to 2 T. cashew powder, cashew paste, or finely ground fresh cashews

· Salt, to taste

· 1 ½ lb. leftover tandoori chicken, cut into bite-sized pieces or

o 2 T. peanut oil

o 1 ½ lb boneless, skinless chicken thighs, cut into bite-sized pieces

o 2 t. garam masala

o 1 t. chili powder

Directions:

1. Make a ginger/garlic paste by pureeing garlic and ginger (with a minimal amount of water) in a blender or food processor until smooth.

2. Heat a large saucepan over medium heat. Add 1 T. peanut oil and cook onions until soft.

3. Stir in ghee (or butter), lemon juice, ginger/garlic paste, butter chicken spice blend, and bay leaf. Cook for 1 minute, stirring continuously.

4. Add tomato puree and cook for 5 minutes.

5. Add yogurt and heavy cream (reserving a dollop of cream for garnishing). When it begins to bubble, reduce heat and simmer for 10 minutes.

6. If you are not using leftover tandoori chicken, you will need to prepare the chicken at this point.

a. Heat large skillet on medium-high heat. Add 2 T. peanut oil. Fry the chicken until lightly browned—about 5-6 min.

b. Reduce heat and add garam masala and chili powder to coat the chicken. Cook 2 minutes.

c. Add ½ c. butter chicken sauce and simmer the chicken until cooked through.

7. Add the chicken, and if you desire to thicken the sauce, add the cashew (powder, paste, or finely ground) to the sauce. Cook an additional 5‑10 minutes until thick and bubbly.

8. Garnish by swirling in additional ghee (or butter) and a dollop of cream. Sprinkle with red chili powder on top, or top with sliced green chilies. Serve with basmati rice, naan, or chapatti.