Indian Butter Chicken I
Butter chicken or murgh makhani is an Indian dish popular in countries all over the world where Indian restaurants are found. The dish was invented by accident at Moti Mahal Restaurant in Daryaganj, New Delhi. While the dish's general recipe is well known, the actual flavor can vary from restaurant to restaurant even within Delhi. The dish is made by marinating chicken overnight in a yoghurt and spice mixture. The chicken is then roasted or baked. A sauce is made from butter, tomatoes, almonds and various spices, usually including the famous tandoori masala spice mix, and so
Source and licence
"Indian Butter Chicken I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Indian_Butter_Chicken_I, revision 4510142), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Indian_Butter_Chicken_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510142
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 400–500 g of skinless, boneless chicken thighs or breasts (with the bone, this will probably be 800 g)
- 50 g tandoori masala powder
- ½ cup of unsweetened yoghurt
- 1 small lemon or lime, juiced
- 2 tablespoons of butter
- 1 large onion, sliced finely
- ¼ teaspoon of cinnamon (optional)
- 2–3 cloves of crushed garlic
- 2 teaspoons of grated ginger
- 1 teaspoon of ground turmeric
- 1 tablespoon of ground coriander
- 2–3 teaspoons of chile powder
- 100–200 g tomato paste
- 100 g full cream
Method
- Trim and cut the chicken into small cubes. If you prefer chicken on the bone, cut long thin slices laterally into the chicken.
- In a big bowl combine the tandoori powder, yogurt, lemon juice, and chicken. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour.
- Heat a large saucepan or frying pan until evenly hot.
- In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili, and coriander, and sauté over a medium heat.
- Add the chicken and sauté, stirring constantly until the chicken has turned white. This doesn't take long, so make sure you don't overcook the chicken.
- Mix in the tomato paste. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3–5 tablespoons is generally sufficient.
- Cover and simmer for just over 10 minutes.