Traditionally known as murg makhani but celebrated worldwide as that classic family favourite, butter chicken. My version is an infusion of rich tomato and exotic Indian spices.
BUTTER CHICKEN PASTE
DRIED CHILLI & SPICES
– 600g (1½lb) chicken, cut into large cubes
– 2 tbsp (¼ stick) butter
– 1 brown onion, finely chopped
– 3 tbsp cream (e.g. pouring cream or half and half)
In a large bowl, combine BUTTER CHICKEN PASTE and your chicken. Mix well.
Heat butter over medium-high heat in a saucepan with a lid. Add onions and the DRIED CHILLI & SPICES (leave the chilli out for a mild curry). Cook, stirring for 3-4 minutes until onions are soft
Add chicken mixture and cook, stirring occasionally, for about 2 minutes until chicken just starts to change color. Now stir through the CRUSHED TOMATOES. Cover with a lid and simmer on low for 20 minutes. Remove lid and simmer for another 5-10 minutes to thicken slightly. Remove from heat then stir through cream. Enjoy!
*Spicy or creamy…it’s up to you!
– If you like it mild, don’t add the dried chilli. For extra creamy butter chicken, stir in more cream, 1 tbsp at a time.