Butter chicken Murg makhani

配料

8 boneless, skinless chicken thighs, cut into 2.5–5cm (1–2 inch) pieces

FOR THE MARINADE

3 tablespoons natural yogurt

2 tablespoons mustard oil

1 teaspoon salt

1 teaspoon Kashmiri chilli powder

2 garlic cloves, grated

2.5cm (1 inch) piece of fresh root ginger, peeled and grated

FOR THE CURRY

1 tablespoon sunflower oil

50g (1¾oz) salted butter

1 cinnamon stick

1 bay leaf

4 cardamom pods

4 cloves

2 garlic cloves, grated

200g (7oz) passata (strained tomatoes)

½ teaspoon salt

1 teaspoon chilli powder

1 teaspoon garam masala

1 tablespoon kasuri methi (dried fenugreek leaves)

1 teaspoon clear honey

1 tablespoon heavy cream

步骤

Preheat the oven to 220°C (425°F), Gas Mark 7.

Mix the chicken with all the marinade ingredients in a shallow roasting tin until well combined, then bake for 10 minutes until cooked through.

Meanwhile, start making the curry. Heat the oil and butter in a pan, add the whole spices and let them sizzle over a low to medium heat for a few seconds. Then add the garlic and cook for a minute.

Pour in the passata, cover and cook over a medium to low heat for 10 minutes.

Add the salt, chilli powder, garam masala and the baked chicken and mix well. Cover and cook over a medium to low heat for 5 minutes until everything has come together.

Stir in the kasuri methi, honey and cream, then serve.

备注

I have been enjoying this dish for many years, as have many others given its worldwide popularity. Punjabi families often make it at home, and it’s served at weddings and many feasts. Though traditionally it’s cooked nice and slow, I have ensured that you won’t miss out on any of the flavour and depth of the original in this quick recipe. I am very confident that you will make this stunning meal again and again. Serve with Spiced Layered Flatbread, naan or roti.