Butter Chicken (Murgh Makhana)

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When I was working, I would usually take the previous night’s dinner for lunch. One day when Holley and I were lunching, she asked what I was eating. I said it is supposed to be Chicken Tikka Masala, but I need to work on the recipe. She said I should ask Kavita (gorgeous, smart, kind-hearted) since her sister Aarti has a show on Food Network. WHAT? Aarti Sequeira is Kavita’s sister? Being the foodie that I am, how did I work with Kavita all this time and not know that? We all had a good laugh about it and Kavita gifted me one of Aarti’s cookbooks.

I never quiet mastered Chicken Tikka Masala but I did find a Butter Chicken recipe – also known as Murgh Makhana in India – that is easy enough to make and is delicious. It’s aromatic golden chicken pieces in a creamy curry sauce make it a popular curry at most Indian restaurants. However, Indian cuisine is a bit complex by all the spices and herbs used and steps involved in preparing the dishes. For me, it is not ‘dinner on the table in 20 minutes’ but it is doable. And this recipe marinates the chicken overnight further reducing the time to prepare.

In a 1 gallon zip lock bag, combine ½ cup of plain yogurt, 1 ½ tablespoons of minced garlic, 1 tablespoon of minced ginger (I use the squeeze bottle kind found in the Produce section), 2 teaspoons of garam masala, 1 teaspoon of turmeric, 1 teaspoon of ground cumin, 1 teaspoon of red chili powder (this gives it the heat so use the amount you like) and 1 teaspoon of salt.  Add 4 skinless, boneless chicken thighs cut into bite-size pieces. Make sure all the chicken pieces are well-coated, seal the bag and pop in the refrigerator overnight.

When you are ready to prepare the dish, heat 2-3 tablespoons of olive oil in a large skillet over medium high heat. Add the chicken in batches so as not to overcrowd the pan. Sauté about 3 minutes on each side and transfer to a plate and continue cooking the chicken pieces adding more oil as necessary (the chicken will finish cooking in the sauce). When you are finished, a dark coating of spices will be stuck to the bottom of the pan. Still on medium high heat, add 1/4 cup water and a splash of vinegar to the pan and use a wooden spoon to scrape it clean. Set the pan aside.

In another large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.  Add 1 diced onion and cook until it is translucent, about 5 minutes. Add 1 ½ tablespoon of minced garlic and 1 tablespoon of ginger and cook for 1 minute only.  Then add 1 ½ teaspoons of ground cumin, 1 ½ teaspoons of garam masala and 1 teaspoon of ground coriander and cook for 30 seconds.  Add a 14 ounce can of crushed tomatoes, 1 teaspoon of red chili powder (remember the heat mentioned above) and 1 ½ teaspoons of salt.  Stir together and simmer on low for 12 – 15 minutes. When the sauce has thickened and turned a deep brown-red color, remove from heat and let cool slightly.

Pour the mixture into a blender and puree until smooth, adding a splash of water if needed. Pour the mixture back into the skillet, swirl in 1 cup of heavy cream and 1 tablespoon of sugar.  Add the chicken pieces and their accumulated juices to the pan and cook on low heat for 10 minutes until the chicken is cooked through and the sauce is bubbly.

This is best served over Basmati Rice and you can find how I prepare it here. Chopped parsley sprinkled over the Butter Chicken adds the finishing touch.

I know there are several steps to this dish, but it is so worth it to have a delicious Indian dish at home. I hope you will try it. Enjoy!