makkhani murghi or butter chicken is a true classic, an angel on the tongue, a devil on the hips etc. Therefore, very much a dish for a special occasion
essentially it is tandoori chicken in a creamy sauce. So if you not a fan of creamy sauces, omit it, leave the chicken pieces larger and you have tandoori chicken
while the ingredients seem many, there are repeats in the marinade and sauce. The spices are standard ones for Indian cuisine, so once bought they will be used frequently if you like Indian foods
chicken thighs
5
pc
salt
2
tsp
lemon
1
pc
yoghurt - natural
1
cup
garlic clove
4
pc
ginger
2
cm
green chill
1/2
pc
garam masala or curry powder
3
tsp
food colour - red
2
tsp
food colour - yellow
1/2
tsp
tomato puree
1
cup
cream
1
cup
cumin
1
tsp
garam masala
1
tsp
cayenne
sq
crushed ginger
1
tsp
crushed garlic
1
tsp
green chilli
1/2
pc
chopped coriander
2
tbs
butter - chilled or frozen
200
gm
cut half a dozen long slits into each side of the thigh (through to the bone) or debone them and score each piece
cut each thigh into three
rub in the salt and the juice of the ½ the lemon, marinade for 20 minutes
combine the yoghurt with the garlic, ginger, chilli, garam masala and food colouring
puree in a blender until smooth
pour over the chicken legs and with hands in disposable gloves, rub the marinade into each leg, ensuring it gets into slits
place in the fridge for 30 minutes (but best completed and left to marinade overnight)
make the sauce while the chicken is baking (see below)
place all the sauce ingredients (except the butter) into a blender of liquidisor and blend until smooth
place into a large pan and gently simmer for 5 minutes
cut the butter into small cubes, and gradually whisk in 1 - 3 cubes at a time, ensuring it is thoroughly whisked in before adding more
place the chicken pieces on a wire rack (such as used for cooling baked foods) or on the slatted grill tray, rested over a roasting tray (lined with tin foil) to catch any fat etc
baked for 5 minutes and then reduce heat to 180C and bake for another 15 minutes
remove, allow to rest for a few minutes and place into the prepared sauce sauce (see above) and simmer for 5 minutes
serve as required
chef notes
the butter is best if it is cut into cubes and frozen, this allows it to melt slowly when whisked into the sauce and prevents it splitting
