Easy Butter Chicken Delhi-Style
Description
Murgh Makhani (butter chicken) is a popular dish and is easy to make at home and, unlike many of the takeaway versions, is tangy and delicious without being too sweet!
Method
MARINADE
The first stage is to marinate the chicken. In a bowl, mix all of the marinade ingredients together. Make deep gashes in the chicken meat and add the chicken to the marinade, rubbing the marinade into the chicken to coat well. Leave for 1 hour or overnight.
COOKING THE CHICKEN
Pre-heat the grill to hot. Lay the chicken pieces on a wire rack over an oven dish and grill until well coloured (a bit charred in places is even fine as what we're trying to do is cook the chicken in a way that emulates as closely as possible the tandoor ovens of India!). Turn over and continue cooking until the chicken is almost cooked through. Lower the temperature if you need to, to ensure it is not too coloured as it continues to cook.
MAKING THE SAUCE
In a large pot, melt the butter and add the garlic & ginger and cook for 3-4 minutes. Add the spices and fry for a further few minutes, stirring. Add the tomatoes and lemon juice and bring to a simmer. Add the chicken pieces and simmer for 10 minutes or until the chicken is cooked through.
Finally, stir in the butter and cream and season to taste. Garnish with chopped coriander and serve with warm naan or chapati.