INDIAN BUTTER CHICKEN (MURGH MAKHANI)

In this recipe, I’ll be substituting cream with ground cashew. The use of cashews creates a creamy texture that’s lighter than traditional cream, adding a subtle nutty richness while maintaining the dish’s indulgent qualities.

Recipe Notes:

• I use ground cashew in this recipe to substitute the traditional cream, making it lighter while still maintaining a rich and creamy texture.

• In traditional Indian cooking, Clarified Butter (Ghee) is often preferred for its unique flavor and cooking properties. You can substitute this with butter or cooking oil if you preferred. 

• It is recommended to use Kashmiri red chili powder for the recipe, as it has much less heat. The traditional focus is on richness and depth of flavor rather than intense heat. Feel free to add spicier chili or cayenne pepper to the sauce if you prefer more heat.

• It is recommended to use Greek yogurt to marinate the chicken due to its thicker consistency. I use Chobani Greek Yogurt, which has a dense and creamy texture with very little liquid.

• It is recommended to use Mustard Oil as part of the chicken marination. It adds a bold fragrance, and unique flavor that complements Indian spices well.

• I used a preheated fan-forced oven to bake the curry chicken wings at 200°C for 35 minutes. If a conventional oven is used, the temperature should be 220°C. Please adjust your oven accordingly, as no one understands your oven better than you do.

INGREDIENTS:

INDIAN BUTTER CHICKEN

=====================

(Serves 4-6 peoples)

✅️ 4 whole Chicken Marylands (±1.2 kg)

✅️ 20 g Garlic Paste

✅️ 15 g Ginger Paste

✅️ 140 g Greek Yogurt

✅️ 1 tbsp Kashmiri Red Chili

✅️ 2 tsp Garam Masala

✅️ 1 tsp Fenugreek Powder

✅️ 2 tsp Ground Coriander

✅️ 1 tsp Ground Cumin

✅️ 1 tsp Turmeric Powder

✅️ 3 tbsp Mustard Oil

✅️ 2 tbsp Lemon Juice

✅️ ½ tsp Salt

INDIAN BUTTER CHICKEN (SAUCE)

============================

✅️ ±800 g Cut Tomatoes

✅️ 80 g Clarified Butter (Ghee)

✅️ 20 g Garlic Paste

✅️ 15 g Ginger Paste

✅️ 1 tbsp Kashmiri Red Chili

✅️ 1½ tsp Dried Fenugreek Leaves (Kasuri Methi)

✅️ 2½ tsp Garam Masala

✅️ 2 tsp Ground Coriander

✅️ 1 tsp Ground Cumin

✅️ 1 stick Cinnamon Quill

✅️ 5 whole Cloves

✅️ 3 whole Cardamom (Black)

✅️ 50 g Ground Cashew

✅️ 625 ml Warm Water

✅️ ½ tsp Salt

METHOD OF PREPARATION:

1. Prepare the chicken marylands:

• Remove and discard the skin. Make sure there is no excess moisture on the chicken.

• Make a couple of incisions along the thickest part of the chicken on both sides to allow the flavors to penetrate the meat more effectively.

• Add Kashmiri red chili, garam masala, ground coriander, ground cumin, fenugreek powder, turmeric powder, salt, lemon juice, mustard oil, garlic paste, and ginger to the chicken. Gently massage the spice mixture into the chicken, ensuring it works into every crevice to allow the flavors to infuse the meat.

• Add Greek yogurt and continue to massage it into the chicken, making sure all surfaces are well-coated.

• Once the chicken is fully coated, cover the bowl with plastic wrap and refrigerate for at least 4 hours. For best results, marinate overnight.

2. Prepare the tomatoes puree:

• Start blending at a low speed, then gradually increase to a higher speed until the tomatoes reach a smooth texture.

• Pour the tomato puree into a bowl through a sieve and stir it. This will help the liquid pass through while removing any seeds, skins, or pulp.

3. Prepare the Cashew milk:

• Add ground Cashew and ½ cup of warm water into a food processor and blend at high speed until the mixture becomes smooth and milky.

• Pour the cashew milk into a cup through a sieve and stir it. This will help the liquid pass through while removing any coarse bits.

4. Prepare the Spice slurry:

• Add Kashmiri red chili, garam masala, ground coriander, ground cumin and ½ cup of warm water in a bowl. Stir it to mix well.

5. Place the marinated chicken marylands on a mesh tray. Leave them on the counter for 30 minutes to bring the chicken pieces to room temperature. Spraying oil on the chicken before baking is optional, but it can help achieve a golden exterior, especially if you're using skinless chicken. Preheat the fan-forced oven to 200°C and let it heat for 15 minutes before transferring the chicken. Bake the chicken on the oven's middle rack until browned, which typically takes about 35 minutes.

6. Add the Ghee to a pan, heated over MEDIUM -LOW heat, ensuring the butter melts properly without burning. Add the garlic and ginger paste, cinnamon quill, cloves and cardamom and sauté the mixture over MEDIUM heat until it turns golden brown. Add the spice slurry prepared earlier into the pan. Stir the mixture constantly until the oil separates and most of the liquid has evaporated. Next add the tomatoes puree. Stir the mixture until they are well combined. Bring the mixture to a boil over MEDIUM heat then cover the pan with its lid. Simmer it over MEDIUM-LOW heat for 15 mins.

7. Remove the pan’s lid and briefly stir the mixture. Add the cashew milk prepared earlier into the pan. Stir to combine. Carefully pour the hot mixture into another pan through a sieve. Gently stir the mixture through the sieve. This will help the liquid pass through and remove any remaining coarse bits and spices. Bring the mixture to a boiling state over MEDIUM-LOW heat then add 1½ cup of warm water, dried fenugreek leaves and salt to it. Stir to mix well.  Simmer the mixture over MEDIUM-LOW heat, until the sauce thickens slightly and the flavors meld together.

8. When the chicken is cooked through, carefully remove them from the oven. Once the sauce has thickened slightly, add the cooked chicken marylands to the pan. Coat each piece with the sauce without stirring too much. Simmer for 5–10 minutes, allowing the chicken to soak up the flavors. The Indian butter chicken is ready when the sauce has a visibly rich orange-red hue, a creamy texture with a subtle gloss, and a silky consistency that clings to the ladle. 

Though optional, adding warm honey yogurt and dried fenugreek leaves to the butter chicken before serving enhances the dish. Paired with warm naan, it's like a flavour bomb in every bite!

RECIPE PHOTO GALLERY