Guest recipes: Butter Chicken Murgh Makhani: A Classic Favourite
Guest recipes like Butter Chicken Murgh Makhani showcase the rich flavours and culinary diversity found in Indian cuisine. This dish, known for its creamy texture and aromatic spices, is perfect for impressing your friends and family.
Photo: cyprus-mail.com
Ingredients for the Chicken
- 600g chicken leg or thigh, boneless
- 300g strained yoghurt
- 1 tablespoon ginger, finely chopped
- 1 crushed garlic clove
- 2 teaspoons sweet paprika
- 2 teaspoons garam masala
- Juice of 1 lime
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Ingredients for the Makhani Butter Sauce
- 50g unsalted butter
- 1 red hot pepper, grated
- 4 pods of green cardamom
- 1 cinnamon stick
- 4 cloves
- 2 bay leaves
- 1 teaspoon garam masala
- 1 teaspoon sweet paprika
- 1 tablespoon concentrated tomato paste
- 500g tomato passata
- 1 tablespoon honey
- 25g unsalted butter
To Serve
- 2 tablespoons cashews, coarsely chopped
- 50ml full fat cream
- Fresh coriander leaves
Marinating the Chicken
Begin by marinating the chicken. In a large bowl, combine the chicken pieces with the strained yoghurt, ginger, garlic, sweet paprika, garam masala, lime juice, salt, and vegetable oil. Mix well, cover, and refrigerate for a minimum of four hours, allowing the flavours to infuse.
Preparing the Makhani Sauce
To create the buttery sauce, melt the unsalted butter in a saucepan over medium heat. Once melted, add the grated red pepper, cardamom pods, cinnamon stick, cloves, and bay leaves. Sauté these spices for about 2-3 minutes to release their flavours. Next, incorporate the garam masala and sweet paprika, followed by the concentrated tomato paste. Sauté for an additional minute before adding the tomato passata and honey. Bring the mixture to a boil, then reduce the heat and let it simmer for three minutes. After simmering, strain the sauce through a fine colander to eliminate the solids, resulting in a smooth base.
Baking the Chicken
Preheat your oven to 180°C and line a baking sheet with non-stick paper. Spread the marinated chicken pieces evenly on the sheet and bake for approximately 25 minutes, or until thoroughly cooked. Once done, transfer the chicken to the pot with the prepared butter sauce. Add an extra 25g of butter and mix well, allowing the dish to simmer for a few more minutes until the sauce thickens to your desired consistency.
Serving Suggestions
Butter Chicken Murgh Makhani is best served in deep plates or bowls, accompanied by fragrant rice. Garnish each serving with fresh coriander, chopped roasted cashews, and a drizzle of full-fat cream for an added touch of indulgence.
Aromatic Lemon Rice with Cashews (Peela Pulao)
Pairing perfectly with the Butter Chicken is Aromatic Lemon Rice, also known as Peela Pulao. This vibrant side dish adds a refreshing lemony flavour that complements the richness of the chicken.
Ingredients for Aromatic Lemon Rice
- 300g basmati rice
- 3 tablespoons vegetable oil
- 1 medium white onion, thinly sliced
- 2 pods of green cardamom
- 1 cinnamon stick (2.5 cm)
- 2 cloves
- 1 large bay leaf
- 2 tablespoons cashews, coarsely chopped
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 1/2 teaspoons salt
- Zest and juice of 1 lemon
Cooking the Rice
Start by rinsing the basmati rice under cold water until the water runs clear. Drain and set aside. In a medium pot with a heavy bottom, heat the vegetable oil over medium heat. Sauté the sliced onion until it turns golden brown. Add the cardamom, cinnamon, cloves, and bay leaf, letting them release their aromas for a few seconds. Then, stir in the cashews, curry powder, and turmeric, cooking for one minute.
Finishing the Rice
If the mixture appears too dry, add an extra tablespoon of oil. Immediately add the drained rice, stirring for one minute to coat it in the spices. Pour in 600ml of boiling water and add salt. Allow the rice to boil, uncovered, for about 12 minutes, or until most of the liquid is absorbed. Once done, turn off the heat and cover the pot with a clean kitchen towel, letting it steam for a few minutes.
Adding the Lemon
Once the rice is fluffy and cooked, gently fold in the lemon juice and zest, using a fork to keep it light. For an extra touch, garnish with slices of fresh lemon, adding both visual appeal and a burst of citrus flavour.
These delightful guest recipes from Lidl Food Academy not only showcase culinary skills but also bring a taste of India to your dining table. Whether you’re hosting a dinner party or enjoying a family meal, these dishes are sure to impress.
