India
Butter Chicken
Murgh makhani – born of necessity, become legend
In the 1950s, cooks at Delhi's Moti Mahal restaurant stirred leftover tandoori chicken into a sauce of tomatoes, butter and cream – so it wouldn't dry out. Thus was born one of the world's best-loved Indian dishes.
Mild, creamy and slightly sweet, with the warmth of garam masala and kasuri methi (dried fenugreek leaves). A curry that wins even sceptics over to Indian food.
Ingredients
- Chicken breast, diced700 g
- Yoghurt150 g
- Tomato purée400 g
- Butter & cream100 g each
- Garam masala & turmeric1 tsp each
- Ginger-garlic paste2 tbsp
- Kasuri methi1 tsp
★ = available authentic in the Asia Boutique
Preparation
Marinate the chicken in yoghurt, ginger-garlic and spices for 30 min (or overnight).
Sear the marinated chicken until coloured, set aside.
Melt the butter, reduce tomato purée and spices for 10 min.
Add cream and chicken, simmer gently another 10 min.
Finish with crushed kasuri methi, serve with naan or rice.
Make it original
Fresh garam masala and kasuri methi give butter chicken its signature aroma – ready blends pale beside them. Available in the Asia Boutique.