Murgh Makhani, aka Butter Chicken

After consulting and considering a ton of choices, I settled on an adaptation of WebIndia’s recipe.

1 lbs Boneless chicken (thighs or breasts)
3 tbs Butter
1/2 diced Onion
1/4 tsp Cinnamon
2 tsp garlic
2 tsp ginger
1/2 tsp Tumeric
2 tsp Chili powder
1 tbs Coriander
1/2 diced tomato
1 tbs tomato paste
6-8 oz coconut yogurt

-Clean, remove skin and cut the chicken into small pieces.

-Heat a pan and melt 3 tbs butter. Add sliced onion and cinnamon and fry lightly. When onions are soft stir in the crushed garlic and ginger. Add turmeric, chilli and coriander powder and sauté on a medium flame. Add sliced chicken pieces and sauté stirring constantly until the chicken has turned white.

-Add ground almonds, sliced tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add yogurt and heat for sometime.

If you have never had butter chicken in any of its forms before, holy crap stop reading this and go get some right now.  Indian food is delicious, and they know how to utilize spices to their full extent.  It’s tough to do justice to this dish in writing I think, but I’ll do what I can.  I paired the chicken with some curried rice, using the recipe from a previous dish.  I hope I don’t have to explain why I chose curried rice.  In any case, the rice was an excellent vessel for any leftover sauce, and was spiced enough on its own to match up with the chicken.  The chicken itself was incredibly rich and flavorful, without being overwhelming.  The recipe originally called for plain yogurt, but judging from other recipes I gambled and went with coconut yogurt instead.  I think it gave the dish a sweet edge to the spice, without overbalancing it.  Whichever route you take, this is something you should try at least once.  It’s rich, creamy, and delicious, without a whole lot of time or effort required, and everyone that tries it will think you’re an incredible cook.


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