½ tsp ground fenugreek or 1 tbsp dried fenugreek leaves
15g butter
¼ tsp garam masala
A few fresh coriander leaves for garnish
Information
Butter Chicken is a rich and indulgent dish from the northern Indian region of Punjab. Delhi can also be classed as the home of murgh makhani as it is otherwise known.
Instructions
Tip the tomatoes into a blender and blend until smooth. Set aside
Put the garlic, yoghurt, cream, black pepper, paprika, chilli powder, cinnamon and 1 tbsp of the oil in a large bowl and stir well.
Add the chicken pieces and stir until well coated.
Cover the bowl with cling film and refridgerate for at least 30 minutes, or overnight, to let the flavours blend
Heat the remaining 3 tbsps of oil in a large saucepan or wok over a medium heat. Add the onions and fry stirring occasionally until golden brown.
Add the salt and feugreek and continue frying for about a minute until you can smell the aroma
Tip in the tomatoes and continue stirring for another 3 minutes or until the mixture becomes quite thick
Stir in the butter, add the chicken and the marinade and reduce the heat to low.
Simmer uncovered for 10 minutes, stirring occasionally, or until the chicken is cooked through. Check by cutting a piece of chicken in half - the juices should run clear.
Sprinkle over the garam masala and coriander leaves and serve hot with naan bread.
Courtesy of Manju Malhi, famed TV Chef and author of Classic Indian Recipes amongst other titles. To read more about Manju please see her profile on our friends page.
