Murgh Makhani – Butter Chicken

Ingredients for 4 servings:

• 200 g natural yogurt, 3.8% fat
• 3 garlic cloves, finely diced
• 1 piece(s) ginger, approx. 1 cm edge length, diced
• 0.33 tsp chili powder
• ¼ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp salt
• ½ lime(s), the juice
• 125 g butter
• 2 m.-sized onion(s)
• 3 garlic cloves, finely diced
• 1 piece(s) ginger, approx. 1 cm edge length, diced
• 1 chili pepper(s), red, fresh, sliced
• 1 small can of chopped tomatoes (400 g each)
• 1 ½ tsp coriander powder
• 1 tsp cumin powder
• ½ tsp dried fenugreek leaves (Kasuri Methi)
• Salt
• ½ lime(s), the juice
• 2 tsp Garam Masala , amount according to personal taste and quality
• 1 tsp chili powder, also Kashmirichili, which is milder
• some coriander, freshly chopped
• some natural yogurt
• 1 chicken breast, double, approx. 700 g each

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

My absolute favorite recipe!

First, wash the chicken breast and cut into larger cubes. Place the cubes in an ovenproof dish and mix well with all the marinade ingredients. Let the meat marinate, covered, in the refrigerator for 24 hours. This will make it aromatic and tender. The next day, place the chicken, uncovered, in the ovenproof dish and marinade in the oven on the middle rack at 150 degrees Celsius (300 degrees Fahrenheit) top and bottom heat and cook gently for about 45 minutes. No additional liquid or anything else is needed; nothing will burn at the low cooking temperature. During cooking, juices will run out, which we’ll need later for the sauce. Stir halfway through to check the doneness. Meanwhile, peel the onions, roughly chop them, and sauté them in a small saucepan with 50g butter over medium heat until translucent. Then add the garlic, ginger, chili, and spices and cook briefly. Add the tomatoes and let the sauce simmer uncovered over low heat for 20 minutes. Remove the tomato and onion mixture from the heat and blend until smooth, seasoning occasionally with salt, lime juice, garam masala, and chili powder until you have a creamy, spicy tomato sauce with a mild heat and subtle acidity. When the chicken is cooked and still tender and pink inside, remove the ovenproof dish from the oven and remove the meat pieces from the dish using two tablespoons. Strain any cooking liquid into the butter sauce through a small sieve and season again. Finally, blend the sauce with the remaining 75g of cold butter until smooth and add the chicken. I let the butter chicken simmer in the sauce for a while and then reheat it over very low heat before serving. This way, the chicken gently simmers and is perfectly tender. Serve with Indian basmati rice. Note: The kasuri methi is the highlight of this dish and must be used to achieve the amazing flavor! The spiciness must be adjusted according to personal taste.