FLOR'S KITCHEN
This week recipe 🍽
BUTTER CHICKEN
WHAT IS BUTTER CHICKEN?
Butter chicken, traditionally known as Murgh makhani, is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. In addition sometimes the cream gives the curry sauce a silky smooth rich texture.
THE HISTORY OF BUTTER CHICKEN
The curry was developed in the 1950s by Kundan Lal Jaggi and Kundan Lal Gujral, founders of the Moti Mahal restaurant in Delhi, India. The curry was made "by chance" by mixing leftover tandoori chicken in a tomato gravy, rich in butter (makhan). In 1974, a recipe was published for "Murgh makhanii (Tandoori chicken cooked in butter and tomato sauce)". In 1975, the English phrase "butter chicken" curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan. In Toronto and the Caribbean, it can be found as a filling in pizza, poutine, wraps, roti, or rolls, while in Australia, and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries
INGREDIENTS
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For the chicken and marinade
- 500g skinless boneless chicken thighs
- 1 lemon (juiced)
- 2 tsp ground cumin
- 2 tsp paprika
- 200g natural yogurt
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For the curry sauce
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 3 garlic cloves (crushed)
- 1 green chilli (chopped)
- 1 piece of ginger (grated)
- 1 tsp garam masala
- 3 tbsp tomato purée
- 300ml chicken stock
- 50g flaked toasted almonds
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To serve
- cooked basmati rice
- naan bread
- fresh coriander
METHOD
- In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
- In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
- Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.