Thursday, 20 May 2010

Indian Butter Chicken

Indian Butter Chicken
Murg Makhani
from The Everything Indian Cookbook by Monica Bhide

For the marinade:

1 cup low fat hung yogurt
1 tbsp peeled, grated ginger
1 tbsp peeled, minced garlic
2 tbsp tandoori masala
¼ cup tomato puree
Juice of 2 limes
2 tbsp ghee, or clarified butter
750 g boneless chicken breast, scored
Salt to taste

For the gravy
2 tbsp clarified butter or ghee
1 tbsp grated ginger
1 tbsp minced garlic
5 medium tomatoes, peeled and finely chopped
1-2 green chilies, slit
1 teaspoon dried fenugreek leaves
1/4 cup low fat cream
Salt to taste

In a large bowl, mix together the yogurt, ginger, garlic, tandoori masala, tomato puree, salt, lemon juice, and clarified butter. Add the chicken and mix well. Cover and refrigerate for at least an hour or preferably overnight.

Preheat the oven to 200Cº. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 20 minutes, then turn the pieces over and roast for another 15 minutes.
Remove the chicken from the oven, pick out the pieces and place in a bowl. Reserve the cooked marinade separately.

In a large skillet, heat the clarified butter over medium heat. Add the ginger and the garlic. Sauté for about 30 seconds.
Add the tomatoes and green chilies and cook, stirring constantly until the tomatoes are completely mashed and soft.
Add the reserved marinade, salt, pepper, fenugreek leaves, and chicken, and mix well. Simmer covered for about 10 minutes. Add the cream and simmer for another minute.