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Cooking
Restaurant-Style Butter Chicken (Murgh Makhani)
· 2 servings
Marinate the chicken
Cut the chicken breast into cubes. In a bowl, mix it with a teaspoon of grated ginger and garlic. Add chilli, salt and a splash of oil. Mix thoroughly so the meat is well coated, then let it sit for at least 15 to 20 minutes.
Prep for the sauce
While the chicken is marinating, use the time to prepare the sauce base. Finely chop the onion, finely grate the garlic, and dice the tomatoes. That way you'll have everything ready to go.
Sear the chicken
Heat some oil in a pan. Sear the marinated chicken pieces quickly on all sides until they're sealed and golden. Remove the chicken from the pan and set it aside for now.
Build the sauce base
Add a tablespoon of butter and a little oil to the same pan. Let the onion soften over low heat. Once it turns nicely golden, add the diced tomatoes and cashews and sauté everything together briefly.
Simmer the base
Pour a little water into the pan mixture. Add the garlic, salt, white vinegar, sugar, garam masala and Kashmiri chilli. Stir well, cover, and let it simmer gently for about 15 to 20 minutes.
Blend and strain
Transfer the cooked mixture to a blender (add a splash of water if it seems too thick) and blend until completely smooth. To make the sauce perfectly velvety, pass the purée through a fine sieve back into the pan.
Combine sauce and chicken
Return the seared chicken to the smooth sauce in the pan. Add butter, whipping cream and a teaspoon of dried kasoori methi (fenugreek leaves). Simmer together for another 5 to 7 minutes so all the flavours come together.
Finish and serve
Taste the sauce. If you'd like it milder, stir in a bit more cream. Serve the finished butter chicken garnished with a swirl of cream and a few kasoori methi leaves. It's best with naan bread or basmati rice.