HungryForever

CORIANDER, GINGER, AND CHILE BUTTER CHICKEN

Butter chicken, or murgh makhani, is the dish I always order in Indian restaurants, as it’s a favorite on UK menus. I had an amazing version at Moti Mahal restaurant in Delhi, where it originated, and this is my take on it. Start marinating the meat the night before to allow the flavors to develop.

Servings

Ingredients

1pound bonelessskinless chicken thighs, cut into 1½-inch pieces
Olive oil or ghee
1 small Onionpeeled and finely diced
Sea Salt
2 garlic clovespeeled and finely chopped
1-inch piece of fresh gingerpeeled and finely chopped
1tsp ground coriander
1tsp garam masala
tsp ½ground turmeric
Pinch of chili powderor to taste (optional)
2 tbsp. = Tomato puree
2 tbsp. butter
leaves Small bunch of fresh cilantroroughly chopped, to garnish

FOR THE MARINADE

2 garlic clovespeeled and finely chopped
1½inch of fresh gingerpeeled and grated
1 red chileseeded and finely chopped
Juice of ¼ lemon
2tsp coriander seeds
1tsp Cumin seeds
½tsp ground turmeric
½cup plain yogurt
Sea salt and freshly ground black pepper

Instructions

Put the garlic, ginger, chile, and lemon juice from the marinade ingredients in a bowl. Toss the chicken in the mixture, then cover and set aside.
Continue preparing the marinade. Toast the coriander and cumin seeds in a dry pan for about 1 minute until aromatic and the coriander seeds are popping. Grind to a powder, then mix with the turmeric, yogurt, and a good pinch of salt and pepper.
Pour the yogurt mixture over the chicken. Mix well, cover, and leave to marinate for at least 2 hours (or, ideally, overnight if you have time).
When ready to cook the chicken, heat a large, heavy-bottomed pan over medium heat and add a little olive oil or ghee. When the pan is hot, sauté the onion with a pinch of salt for 5 minutes. Add the garlic and cook until lightly golden before adding the ginger and cooking for an additional minute.
Add the ground coriander, garam masala, turmeric, and chili powder (if using), and stir into the onions over medium heat until aromatic. Add the tomato purée and stir for 30 seconds. Add the butter and allow to melt before stirring it through.
Remove the chicken from the marinade and wipe off any excess. Add the chicken pieces to the pan and cook for 10 minutes, turning now and again, until cooked through. Lower the heat, add the remaining marinade to the pan, and cook gently for 5 minutes until piping hot (be careful not to let the sauce boil as this will cause it to split). Taste and adjust the seasoning as necessary. Serve garnished with chopped cilantro leaves.