Murgh Makhani – Butter chicken
Murgh makhani known also as butter chicken is a mild curry for a whole family. It is easy and fast to prepare and you will love the creamy taste of it. Great served with rice or naan.
Add the rice and 300ml water to a pot with a lid and bring to the boil over high heat.
Once boiling, reduce the heat to very low and cook, covered for 10-15 minutes or until all the water has absorbed and the rice is cooked.
Start timer 10 Minutes
Cut chicken breast into large, bit-sized pieces.
Next combine chopped chicken with the ground coriander, 1 tsp of the garam masala and generous pinch of salt
Heat a large, wide-based pan with a matching lid, with a drizzle of vegetable oil over a high heat.
Once hot, add the chicken and cook for 3 min, turning occasionally until the chicken is browned.
Once browned, transfer the chicken to a plate and keep the pan for later.
Meanwhile, boil a kettle.
Peel and finely dice the brown onion.
Return the pan to a medium heat and add 1 tbsp butter
Once melted, add the diced onion with a pinch of salt and cook for 5 minutes or until softened and starting to caramelize
Start Timer: 5 Minutes
Meanwhile, peel and finely chop the ginger.
Peel and finely chop the garlic.
Once onion is softened add the chopped garlic, chopped ginger, ground turmeric, tomato paste and remaining garam masala and cook for 1 min until fragrant.
Return the chicken to the pan and cook, covered for 4-5 minutes or until the sauce has thickened to a curry-like consistency and the chicken is cooked through.
Meanwhile chop the coriander finely including stalks. Fluff the rice with a fork, stir through the chopped coriander and season with salt. Leave some coriander for garnish.
Once the chicken is cooked, remove the pan from the heat and stir in the clotted cream.
Serve the butter chicken over the coriander rice.
Garnish with coriander leaves.
Enjoy.
Ingredients
Directions
Add the rice and 300ml water to a pot with a lid and bring to the boil over high heat.
Once boiling, reduce the heat to very low and cook, covered for 10-15 minutes or until all the water has absorbed and the rice is cooked.
Start timer 10 Minutes
Cut chicken breast into large, bit-sized pieces.
Next combine chopped chicken with the ground coriander, 1 tsp of the garam masala and generous pinch of salt
Heat a large, wide-based pan with a matching lid, with a drizzle of vegetable oil over a high heat.
Once hot, add the chicken and cook for 3 min, turning occasionally until the chicken is browned.
Once browned, transfer the chicken to a plate and keep the pan for later.
Meanwhile, boil a kettle.
Peel and finely dice the brown onion.
Return the pan to a medium heat and add 1 tbsp butter
Once melted, add the diced onion with a pinch of salt and cook for 5 minutes or until softened and starting to caramelize
Start Timer: 5 Minutes
Meanwhile, peel and finely chop the ginger.
Peel and finely chop the garlic.
Once onion is softened add the chopped garlic, chopped ginger, ground turmeric, tomato paste and remaining garam masala and cook for 1 min until fragrant.
Return the chicken to the pan and cook, covered for 4-5 minutes or until the sauce has thickened to a curry-like consistency and the chicken is cooked through.
Meanwhile chop the coriander finely including stalks. Fluff the rice with a fork, stir through the chopped coriander and season with salt. Leave some coriander for garnish.
Once the chicken is cooked, remove the pan from the heat and stir in the clotted cream.
Serve the butter chicken over the coriander rice.
Garnish with coriander leaves.
Enjoy.
