Butter Chicken
Murgh Makhani, a spicy tomato based chicken curry which is rich and full flavoured with a creamy texture.
Equipment
- Large heavy based saucepan
- Non reactive mixing bowl
- Food processor
Ingredients
Marinade
- 1 kg Chicken thigh fillets
- 2 cups Yoghurt natural
- 1 tsp Kashmiri chilli powder to taste
- 1 tbsp Lemon juice
- 1 tsp Salt
Sauce (Masala)
- 1 tsp Ginger crushed
- 1 tsp Garlic crushed
- 1 tsp Cumin powder Jeera powder
- 1 tbsp Coriander powder
- ½ tsp Kashmiri chilli powder
- 1 tsp Fenugreek seeds powder Kasoori methi powder
- 1 tsp Salt
- 1 tsp Sugar optional
- 1 tsp Monk Fruit Sugar low carb alternative
- 2 tbsp Water
Main Dish
- 2 tbsp Butter
- 2 tbsp Butter
- ½ tsp Flour optional
- ½ tsp Almond flour low carb alternative
- ½ cup Coconut shredded
- 4 whole Tomatoes pureed
- 400 ml Coconut cream
Instructions
Marinade
- Cut the chicken thighs into 3cm chunks1 kg Chicken thigh fillets
- In a non reactive bowl, place the yoghurt, chilli powder, lemon juice, salt and mix together. Fold chicken pieces into the mix.2 cups Yoghurt, 1 tsp Kashmiri chilli powder, 1 tbsp Lemon juice, 1 tsp Salt
- Place the bowl, covered, into the fridge for 4 hours, overnight or whatever time you had spare.
Sauce (Masala)
- In a bowl, place ginger, garlic, cumin, coriander, chilli, fenugreek, salt, and sugar. Mix and add water as required to make a smooth paste.1 tsp Ginger crushed, 1 tsp Garlic crushed, 1 tsp Cumin powder, 1 tbsp Coriander powder, ½ tsp Kashmiri chilli powder, 1 tsp Fenugreek seeds powder, 1 tsp Salt, 1 tsp Sugar, 2 tbsp Water
- Set aside in the fridge until the chicken is cooked and ready.
Cook the chicken
- In a heavy based saucepan place 2 tbsp butter and cook chicken in batches over medium heat until browned and cooked through.2 tbsp Butter
- Set chicken aside.
Main Dish
- In the saucepan add 2 tbsp butter and add flour. Stir until smooth.2 tbsp Butter, ½ tsp Flour
- Add spice paste and stir cooking for 3 minutes or until aromatic.
- Add shredded coconut and cook for another 3 minutes stirring½ cup Coconut shredded
- Add tomato puree and bring to the boil. Lower heat to low.4 whole Tomatoes
- Cook for 15 minutes with a lid on.
- Add chicken to the mix and add coconut cream.400 ml Coconut cream
Serve
- Serve with rice or konjac noodles as a low carb alternative
Photo Credits: Raman | Unsplash
