April 29, 2013

Spicy Butter Chicken {Murgh Makhani}


My sister is bugging me to do something...So, this blog post is gonna be short and sweet! Quite appropriate actually as this spicy butter chicken is just that-short and sweet. After you marinade chunks of chicken in a myriad of spices for one hour or up to a day, this Indian dish takes no time to make. 

We're taking 30-40 mins max. Ideal mid week eats. 


There is nothing like a bit of authentic Indian. I really love Indian food. My friend, Jessica, used to work in an Indian restaurant and I was so envious of her staff discount!! Personally, I think Indian food is best served buffet style-everything in big bowls in the  middle of the table-curry, rice, riata, nan bread, toasted nuts and sliced scallions. Everybody digs in and helps themselves.


For this recipe, I have taken the traditional ingredients as a back bone and customized the spice and earthiness for my taste buds. If you enjoy uber spicy Indian, add more cayenne pepper-make it your own. 

In the ingredients list there is a spice blend called garam masala-this is a combination of many spices such as cloves, cardamom, cinnamon and cumin. If you cannot find it-leave it out, no big deal!

Enjoy,

Holly, x


Marinade chunks of chicken in yoghurt, milk, garlic ground ginger, ground cumin, garam masala, ground coriander, ground cinnamon and paprika.

You could use pork or beef here and marinade it the same. Or, monkish/sea bass and marinade for an hour only or go vegetarian with aubergine, cauliflower and broccoli. 


Fry 3 sliced onions until slightly softened and crisp. 

The spices for the beautiful amber sauce include cumin seeds, turmeric  garam masala, cayenne powder, celery seeds and 4 diced tomatoes.


Fry the spices for 30 seconds and then add the marinaded chicken, butter, diced tomatoes and water. 


Simmer for 15-20 minutes and serve with rice, riata and nan bread......beer too!

Recipe, serves 4-6

5 Chicken Breasts
3 Tablespoons Natural/Greek Yoghurt
1 Tablespoon Milk
4 Cloves Garlic, crushed
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Paprika
1 Teaspoon Garam Masala
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Cumin

Chop the chicken into chunks and place in a bowl. 
Crush the garlic cloves and stir into the chicken with the yoghurt, milk and all of the spices. 
Allow to marinade for at least 1 hour or over night, if possible.

Sauce

3 Medium Onions
1/2 Teaspoon Turmeric
1/2 Teaspoon Celery Seeds
1 Teaspoon Cumin Seeds
1/2 Teaspoon-1 Teaspoon Cayenne Pepper
1 Teaspoon Garam Masala
4 Ripe Tomatoes
50g Butter, leave out if you wish
150ml Water
Oil, Salt and Pepper

Remove the skin from the onions, half and slice.
Cut the tomatoes into a a medium to small dice.
Heat a little oil in a pan and fry the onion on a medium/high heat until slightly softened and golden-slightly crispy too.
Tip in all the spices and cook for 30 seconds,.
Add in the diced tomatoes, marinaded chicken, water and butter.
Bring to a simmer and cook for 15-20 minutes, until the chicken is fully cooked. 

To Serve

Cooked Rice
Riata-Yoghurt mixed with a little chopped cucumber, lemon juice, salt and pepper.
Nan Bread
Toasted Pine Nuts
Sliced Scallions
Beer








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