Butter Chicken (Murg Makhani)

A few weeks ago, Sam brought us to this North Indian/Pakistani restaurant called Usman at Arab Street. Ever since that meal of delicious butter chicken and naan, we were already planning for our next trip there. Meanwhile, the husband thought I could search the Internet for the recipe and try it at home first. A very big vote of confidence there. :)

Anyway, my search brought up a number of butter chicken recipes and I chose the one that seemed the most authentic (but easy) to try. And as you can see from the picture, there was no gravy at all! I didn't know why since the recipe keeps mentioning the word "gravy", or maybe there was something missing? But luckily, the chicken tasted good, and instead of naan, I think this would go much better with white rice.

However, with the indian spices already bought for use, I will be trying out the other bookmarked butter chicken recipe, which I hope would yield some gravy coz I see that tomato paste is one of the ingredient. But for now, the recipe for this dry version of butter chicken :

Butter Chicken (Murg Makhani) (recipe from here)

4 servings

Ingredients :

For marination :
- 800 grams of chicken cut into pieces (preferably boneless)
- 1 tablespoon(s) slightly sour yoghurt (I didn't use this)
- 1 tablespoon(s) vinegar or lemon juice
- 1 teaspoon(s) each of coriander, cumin and red chilli powders
- 1 onion chopped and made into a paste (optional)
- 2 teaspoon(s) each of ginger, garlic pastes
- salt to taste

For the gravy :
- 4 large tomatoes chopped
- 4 tablespoons butter
- 1 tablespoon(s) fresh cream
- 1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
- 2 teaspoon(s) each of finely chopped ginger and green chillies
- salt and sugar to taste
- melted butter, fresh cream and finely chopped coriander leaves for garnishing

Directions :

1) Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.

2) Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.

3) Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.

4) Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.

5) Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

Note : I got this tip from another blogger, who is a stay-at-home mum. She mentioned that, to prevent your eyes from tearing when cutting onions, just put a lighted tea candle near the work area. The supposed 'fumes' from the onion which made us teared will be burned off. And it really works! :)