Using a portion of the great tasting Tandoori Chicken which I had grilled earlier, I cooked up this popular Butter Chicken or Murgh Makhani dish. I had adapted this great recipe from The Moti Mahal’s cookbook. The Moti Mahal’s restaurant is reputedly very famous for it’s tandoori chicken, and incidentally, this famed butter chicken apparently originated from their restaurant in Old Delhi. Indian butter chicken is usually served with roti, naan, or basmati rice. Simple irresistible!
Butter Chicken–Murgh Makhani
2 to 3 Pieces Tandoori Chicken (breast portion), cubed
2 Tbsp Ghee
1 Medium Red Onion, chopped
4 Medium Ripe Tomatoes, chopped
1 tsp Sea Salt
1 ½ tsp Garlic Paste
1 ½ tsp Ginger Paste
1 Tbsp Garam Masala Powder
1 tsp Cumin Powder
2 Tbsp Butter
½ Cup Fresh Cream
2 Green Chilies, seeded and chopped
1 Tbsp Fresh Coriander Leaves, chopped
1 Tbsp Fresh Cream
In a large pan over moderate heat, add the ghee and sauté the onion until soft for about 1 minute.
Add the tomatoes, sea salt, and simmer, stirring occasionally, until the oil floats to the surface.
Mix in the garlic paste, ginger paste, and all the spice powders. Give it a quick stir and add in the chicken. Cook the chicken for about 3 to 4 minutes, to coat the chicken evenly with the tomatoes mixture.
Then add the butter and stir until it melts. Pour in the cream, give it a quick stir and remove the pan from the heat. Garnish with green chilies, coriander leaves and a swirl of cream, if desired.