Butter ChickenPosted: April 28, 2015
Here’s a delicious Deja Food recipe that we regularly enjoy in this house, whenever there is some Tandoori Chicken going spare. That in itself is quite a challenge, since both my husband and daughter love Tandoori Chicken with a passion, so I find myself making gargantuan quantities purely in order to have anything left with which to make Butter Chicken.
Invented at the Moti Mahal (Palace of Pearl), one of the oldest restaurants in Delhi, by Mr Kundan Lal Gujral, Butter Chicken, or Murgh Makhani to give it it’s proper name, was devised as a way of keeping Tandoori Chicken moist and flavourful from one day to the next. The dark, smokiness of the cooked chicken is enriched by the Makhani gravy of spices, ghee, tomatoes and cashews, especially if you can leave them marinading overnight. The recipe below is one that I’ve used for 5-6 years, tweaking slightly to reduce the fat content whilst still retaining the rich flavours of the dish.
I’m not going to tell you how to make Tandoori Chicken, because I’d only be repeating the most excellent words of Madhur Jaffrey. Her recipe appears in Indian Cookery, a well-thumbed copy of which is gradually falling apart on one of my many shelves of cook books, but it is also available online HERE. I’m glad she has stopped advocating the lurid food colouring – it always unnerved me somewhat to see incandescent pieces of chicken on the plate. To get a little more red into my chicken, I add a generous amount of sweet paprika – the Rajah brand here in the UK gives fiery colour without the fiery heat – but since it will ultimately be lovingly enveloped in sauce, I shouldn’t fret too much about this.
A couple of points on ingredients: I strongly recommend hunting out a tin of ghee, as its almost perfumed aroma greatly enhances the dish, and dried fenugreek leaves are a must for that authentic taste. Add hot spices if you like, but I prefer it without.
1 thumb-sized piece of ginger – peeled & chopped
6 fresh chillies, red or green – deseeded
6 cloves garlic – peeled
50g ghee or clarified butter
4 x 5cm cinnamon sticks
3 black cardamom pods (if not available, use 10 green cardamom pods in total)
6 green cardamom pods
1 tbs cloves
4 bay leaves
2 x 400g tins chopped tomatoes – pureed smooth
100 g raw cashew nuts
1-2 tbs honey
1-2 tbs tomato paste
paprika to taste (optional)
chilli powder to taste (optional)
2 tbs dried fenugreek leaves
50 g ghee or clarified butter
60 ml crème fraiche
- Make a paste of the ginger, garlic and chillis by blitzing in a food processor with 4 tablespoons of water until well chopped.
- Melt the ghee/butter in a large frying pan and add the cinnamon sticks, cardamom pods, cloves and bay leaves. Cook for 2-3 minutes until fragrant.
- Add the ginger/garlic/chilli mix and cook for 2 minutes, stirring.
- Add the pureed tomatoes, stir thoroughly, then turn the heat to low and simmer, uncovered, for 10 minutes.
- Remove the pan from the heat and pick out the whole spices or sieve the sauce to remove them. Discard the spices.
- Pour the sauce into a blender and add the cashews, paprika, chilli powder (if using), honey and tomato paste. Puree until thickened and smooth (about 2 minutes). Stir the contents thoroughly and puree again for 30 seconds.
- If you’re making this to freeze, then stop now. Pour the sauce into suitable containers (this will make about 900 ml of sauce – yes, we like this sauce a LOT – and having it in the freezer can bring a meal together in minutes), label and leave to cool before freezing. If you’re preparing ahead, add your sauce to your cooked/cold Tandoori Chicken, stir, cover, and chill overnight in the fridge, otherwise add the chicken and proceed as below.
- To Serve
- Heat gently in a suitably large pan.
- Add the remaining ghee and the dried fenugreek and simmer for five minutes.
- Stir in the crème fraiche just before serving and sprinkle a few more fenugreek leaves as garnish
Serve with plain rice and naan breads (to mop up all that lovely sauce!)