Butter chicken

OK, that's more like it! I hear the combined calls of a nation raised on this perennial favourite. Strange that I'd never heard of it before coming to North America. I'm assuming it's also called Murgh Makhani, often seen on UK menus but usually ignored in lieu of the chicken tikka masala or lamb vindaloo. It's a beautiful dish, full of complex notes from the tomato, creamy and luscious from butter and cream and a little spicy heat to round things off.

Chicken

500g boneless chicken breast

1.5tbsp grated fresh ginger

1.5tbsp minced fresh garlic

100g yogurt

1 tbsp vinegar

2 tbsp red chili powder

1 tbsp garam masala

Gravy

250g well flavoured tomatoes

10g fresh ginger

10g garlic

2 green chilies

3 cloves

2 green cardamoms

10g coriander

50ml heavy cream

2 tsp butter

100ml cashew nut paste

1 tbsp kasoori methi, (fenugreek leaf)

salt and pepper

100ml tomato puree

10g deghi mirch, (paprika)

Notes

Butter chicken is so called because of the texture, which should resemble butter and not the use of butter in the recipe (although it is often included).

It's important to add any fenugreek a recipe calls for at the end. If added too soon it will create a bitterness that will spoil the finished dish.

Slashing meat and adding a mix of vinegar and salt for 15 minutes before marinating will help tenderise and assure the marinade will take better. It needs to be patted dry before the meat is placed in the marinade.

The cashew nut paste in this dish is integral to an authentic flavour, but is often left out in restaurant curries or even cookbook recipes. It adds a depth and creaminess. You may need to make your own by soaking the required quantity of cashew nuts in water for up to 24 hours and then pureeing to a paste. This makes it very creamy, (the same technique is often used for raw cheesecake as a cream cheese substitute).

Make slashes on the chicken breast and rub with the vinegar and sprinkle well with salt, rubbing this into the flesh also. Let stand for 15 minutes and then rinse and pat dry with paper towels.

Mix the chicken marinade ingredients together and add the chicken. Allow to marinade for around 6 hours, or longer

Chop the tomatoes and add to a pan over medium heat. Add the ginger, garlic, green chilies, cloves and cardamoms and stir well.

Add the tomato puree and cook over gentle heat until the tomatoes are completely collapsed and cooked, (about 50 minutes). 

Puree the mixture in a blender until very smooth.

Heat the butter in a separate pan until foamy and then add the coriander powder and deghi mirch, (paprika). Stir well. Transfer the pureed tomato sauce to this and stir. Let cook for about 4 - 5 minutes.

Add the cashew nut paste and cream. Simmer and stir constantly until the cashew nut paste starts to sink. Taste and adjust seasoning if necessary.

Grill or bake the chicken until cooked through, chop into small pieces and add to the sauce.

Finally, add the kasoori methi, (fenugreek), stir well and serve.