Eating Well on A Budget

INDIAN BUTTER CHICKEN (Murgh Makhani)
Butter Chicken Rasoi Magic
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INGREDIENTS

500g chicken thigh pieces, boneless and skinless

FOR THE MARINADE

1 tsp ginger garlic paste
1 tsp red chilli powder
2 tbsp thick yoghurt
1 tbsp lemon juice
1 tsp salt
1 tbsp oil
2 tbsp melted butter, for basting

FOR THE SAUCE

100g butter
5 cashew nuts
1 red onion, chopped
1 tsp ginger garlic paste
3 large ripe tomatoes, chopped
4 tbsp Rasoi Magic Butter Chicken Spice Mix
1 tsp salt, or to taste
1 tsp dry fenugreek leaves (Kasuri methi)
1 cup water
2 green cardamom
1 cinnamon stick
1 tbsp sugar
2 tbsp fresh cream

COOKING METHOD

In a bowl, mix all the marinade ingredients together and apply all over the chicken pieces making sure it coats well. Cover and refrigerate for at least an hour.

Preheat oven to 200°C. Place a wire rack over the baking tray and place the marinated chicken on the rack. Grill in the oven for 10 mins, flip it over, baste with butter and grill the other side for another 10 mins.

Remove from oven and set aside. Save the cooked juices in the tray for the sauce. (Note, you can also BBQ or grill the chicken in a griddle pan or heavy skillet instead of using the oven).

In a large pan, heat 50g of butter. Add cashew nuts, red onions and sauté until the onions become translucent. Add ginger garlic paste, chopped tomatoes and sauté well.

Add Rasoi Magic butter chicken spice mix, salt, dry fenugreek leaves and sauté for 10 mins. Once the spices are cooked and the tomatoes are soft, remove the mixture from heat and set aside to cool. Add the mixture to the blender and blend to a smooth paste.

In the same pan, heat the remaining 50g butter. Add green cardamom pods, cinnamon stick and sauté for a minute. Add the blended tomato paste and a cup of water and bring the sauce to a boil.

Add sugar and grilled chicken pieces and its cooked juices and mix well. Simmer the sauce for 5 minutes, check for seasoning and adjust if required. Stir in the fresh cream and remove from heat.

Garnish with a swirl of cream and knob of butter. Serve hot with roti or steamed rice.

About Sushil Ravikumar

Sushil Ravikumar is a former Masterchef NZ contestant and enthusiastic fan of MTR Foods products. Sushil's recipes are designed to help unlock the flavours of India for N... View all posts by Sushil Ravikumar

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