Butter Chicken?

Everywhereasign

I've got a hankering for some Murg Makhani (aka Butter Chicken). Although the internets are filled with recipes, I'd love one that people have tried and love.

(BTW, any other good Indian cuisine is also appreciated)

SlickShughes

Someone just posted a recipe in the D&D cooking thread:

Birudojin wrote: »

Here's one for butter chicken I've adapted from some other sources somewhat; it's not as watery in the broth as what you find in most restaurants, but you can adjust that by how far you boil off liquid and such. It takes a little bit of prep for the marinade, but the actual cooking is only around 30-45 minutes

Ingredients:
Chicken - 1.5 lbs. boneless skinless thighs
Lemon Juice - 1 tbsp
Red Chili Powder - to taste
Salt - to taste
Plain Yogurt - 1/2 cup
Ginger - 4 tsp
Garlic 4 tsp
Tandoori Masala - 2 tsp
Unsalted Butter - 1.5 tbsp
Garam Masala - 1 tsp
Big Cardamom - 2
Green Cardamom - 4
Cinnamon Stick - 1 2" pc.
Bay Leaf - 2
Tomatoes - 2 whole, mashed large tomatoes
Sugar - 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) - 1 tbsp
Green Chili - to taste, finely chopped
Heavy Whipping Cream - 1 cup or to taste
Cilantro - 3 sprigs, finely chopped

1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl (or large Ziplock bag) add the following - Lemon juice, 2 tsp of ginger & garlic, tandoori
masala, red chili powder, salt and yogurt.
3. Mix well and marinate in the refrigerator overnight for best results or at least a couple of hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer the chicken in a single layer. Broil
on high for 5-7 minutes on each side. Keep an eye on it as every oven varies. The size of the chicken
pieces makes a dierence and where you place the rack in the oven plays a big role in how long the
chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and heat the butter.
6. Once hot, add the cardamoms, bay leaf and cinnamon stick. Fry for 1 minute.
7. Add the balance of ginger and garlic paste and fry of 30 secs.
8. Add in the green chilis and the tomato puree. Mix well.
9. Add in the salt, red chili powder and garam masala and mix well.
10. Allow it to come to a boil and then lower the heat and let the gravy simmer for 10 minutes till
most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to cook for another 2 minutes before
adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the whipping cream, mix and allow it to come to a boil and take it o the
ame.
13. At this point, do a taste test and adjust the salt, sugar and the liquid in the gravy.
14. Mix in half the cilantro in the dish and garnish the balance while serving

Birudojin

So I did!

As a note, one of the steps (#12) apparently didn't paste in so well; the mangled sentence should end in "come to a boil and take it off the flame."

Everywhereasign

Thanks muchly, I'll give it a shot.

I'm lurking through the D&D thread for some more goodness.

Sam

honestly, this is not worth bothering with, unless you just want the curry without the meat.
murgh makhani is prepared with tandoor (clay oven) cooked chicken and is highly dependent on this for both the flavor and texture. Since tandoors aren't feasible in homes that aren't mughal palaces, you're going to end up with meat that just doesn't work. Maybe it'll taste good enough for your own purposes, but there's a reason why Indian restaurants are popular despite being overpriced and having notoriously bad service.

Everywhereasign

I do understand that, I'm not expecting to be able to create anything spectacular, there's a fantastic Indian place around the corner for that. I'm looking for something home cooked so I can save some money.