Butter Chicken | Murgh Makhani
Years ago I stumbled up on Jamie Oliver’s YouTube Channel and boy it did not disappoint. His
Crispy Fried Squid video still makes me drool. And when I watched Butter Chicken Recipe | Jamie & Maunika, I knew I had to make it. That was in 2016. Fast forward to 2020, OAO and I decided to show off our cooking skills to my parents and my brother. The results were as Russell Peters puts it “mind blasting”. So of course I had to make it one more time just for the blog. Mainly for my soul and tummy. Start with 2 pounds of chicken. Cut into bite sized pieces. Add in 4 tbsp yogurt (I used 2%), 4 tsp almond flour (*), 6 cloves of garlic chopped, a small piece of ginger chopped, 2 green chilies chopped, 2 tsp paprika, 1 tsp garam masala powder, 2 tsp corainder powder, pinch of cinnamon powder, and salt. Mix it all thoroughly. Leave it to marinate overnight. Next day — spread it out on a baking tray. Into the preheated oven for 20 mins at 350oC. I took it out after 20 minutes and flipped the pieces. Back into the oven for another 20 minutes. After 40 minutes, I broiled it for 10 minutes. Now for the gravy. In a sauce pan, melt butter. Add 5 green cardamom pods (opened), 1 cinnamon stick, and 3 cloves. Fry for 20 seconds. Add 1 chopped yellow onion and sautee until light brown color. Takes about 8 minutes in medium heat. Now add 2 tbsp grated ginger, and 2 green chilies (slit and chopped). Sautee until the raw smell leaves. Takes about 4–5 minutes. Now add 1 chopped tomato (**), 1 tbsp kashmiri chili powder, 1 tsp garam masala powder, and a pinch of saffron (***). Mix well and close the lid. Allow the tomatoes to cook and soften. Once you get the above consistency for tomatoes, add a little bit of heavy cream. Combine well. Then add the rest of the heavy cream. I used 473 ml bottle heavy cream. Allow the heavy cream to combine well with the gravy. Then take out one of the souvenir from your trip to lavender farm. LAVENDER HONEY! Add 2 tbsp honey to the gravy. Add 1 tbsp Kasoori methi aka fenugreek leaf powder. Look at that color. Add salt if needed at this point. Mix well. Take the chicken. Taste test. SELF HIGH-FIVE. Add the cooked chicken to the gravy. Cook for 10 minutes. Allow the gravy to get coated with the chicken. Search Pinterest for pretty butter chicken pictures to recreate it. Second SELF HIGH-FIVE! Serve with chappathi and pickled onions. HIGH-FIVE WITH OAO.
Impress yourself. Impress your family. Impress your friends. Impress your neighbors. You are welcome. Actually, thank you Maunika! 😀
Please see below for Maunika’s original post.
Almond flour (*) — The original recipe mentions gram flour. We didn’t have any. Almond flour seemed to work as well (we used gram flour the first time we made it).
Chopped Tomato (**) — We had tomato puree when we made this dish the first time. Tomato puree works better than adding chopped tomatoes. It adds a vibrant color as well.
Saffron (**) — You are supposed to add it to the initial marinade. But I forgot. So I decided to add it while cooking.