This is Not Murgh Makhani (Butter Chicken)

This is Not Murgh Makhani (Butter Chicken), but it is a very acceptable approximation.

The main issue here is that when the yogurt goes into the sauce it makes the whole thing curdy. The main problem for me is the twice cooking – how to get it right on the first cook. Still working on it. In the meantime –

Ingredients:

  • 1 1/2 lbs boneless skinless chicken breasts

Marinade 1:

  • 1 tablespoon lemon juice
  • 1 tablespoon chili
  • 3 -4 drops liquid smoke
  • 1 cup yogurt
  • salt

Marinade 2:

  • 2 tablespoons garlic paste or 6 garlic cloves
  • 1 tablespoon garam masala
  • 3 tablespoons butter, melted
  • 1 tablespoon chili powder
  • 2 tablespoons ginger paste
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

Sauce:

  • 1 tablespoon butter
  • 1 1/2 tablespoons garam masala
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 birds eye peppers, sliced thin
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • liquid smoke
  • 1 TBS fenugreek leaves (or ground seed)
  • 1 cup heavy cream
  • salt + pepper

Directions:

Cut the chicken breast into 1″ chunks. It goes without saying that you can use any part of the chicken, and actually boneless skinless thighs would be really excellent here. But for now let’s keep it pure of bone, skin, fat, cartilage, and other stuff. Combine the chicken with the ingredients for the first marinade, marinate for 1 hour. Add ingredients for 2nd marinade, marinate for another 3-4 hours.

Preheat oven to 400. Spread chicken out in one layer on a sheet pan and roast until done, about 10 mins. Check it frequently so as not to over cook or dry out. When it is just done, place under the broiler for 1-2 mins to give it a few charred marks here and there. Don’t overcook. Remove and hold to the side.

To make the garlic and ginger paste, you can certainly use a mortar and pestle. Or, you can use the technique described here for the garlic paste, and your blender for the ginger paste. The type of ginger paste that’s generally called for in a lot of Southern Asian dishes is actually more like a puree – it’s a pretty wet paste. Add about a 4 oz of rough chopped ginger with a 1/4 cup of water to the blender and puree. You can do this in bigger batches and it will keep for a little while in your fridge.

For sauce, add butter to pan and then garam masala. When it’s puffy and bubbly, mix in ginger, garlic, and chili peppers. Sauté medium low until cooked. Add tomato puree, tomato paste, chili powder, black pepper, salt, garam masala, and a few drops of liquid smoke. Bring to simmer, then add cream and fenugreek. Add chicken plus drippings and simmer for 45 minutes or until reduced by about 1/3 and thickened slightly.

Serve immediately with basmati or jasmine rice and enjoy.

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