This is a new house favorite and I think I’ve made it about 5 times now after trying the recipe from Nagi over at RecipeTin Eats. This Butter Chicken (Punjabi Murgh Makhani) is just that, a superb blending of spices and the result is mouthwatering. Trust.
For those of you who visit here know, I am a lover of big and bold flavors and this delivers on both counts. The marinade is fantastic, and this comes together in no time at all, which makes it a go to for mid-week rotation dinners.
One of the main ingredients used in this is Garam Masala and I posted a homemade version of that the other day. I used up my batch since making this recently and decided this dish needed proper credit as well.
One of my favorite go to Indian recipe books is “The Food of India – Authentic Recipes from the Spicy Subcontinent” and it is a collection of recipes from several chefs of the Oberoi Group, a global hotel company based in Delhi. This book contains some of the most authentic Indian recipes I have ever tried.
The reason I also make note of this is because of the two Indian recipes we crave most here at Chez Aladin, our home, is Butter Chicken and Mulligatawny, which is an English soup based on an Indian recipe. While we get our fix of the soup and butter chicken at a local restaurant, I have yet to duplicate either recipe at home to my liking. Until now, at least for the Butter Chicken.
In the cook book, The Food of India, it uses copious amount of butter (three quarters of a pound!), while in this recipe it is omitted entirely and amazes.
I have known Nagi for about a year and a half now, and her recipes and photography are top notch. She has really assisted me in growing my site, tastes and photography. Needless to say, while checking out her site the other day I did catch a older post of this amazing Butter Chicken. I had to give it a try and wow, we were blown away.
The spice and yogurt marinade is spot on. While I followed her directions to the letter, like you should for any new recipe, I have had it marinate for an hour and was still impressed. I also bumped the heat up and a tweaked a few spices to my liking after trying it twice, and am beyond ecstatic for having found this one and had to share it with you, too. I mean, this is butter chicken without the butter. Crazy, yes, perfection, indeed!
Plus, this is all one pot, comes together rather quickly and is superb in flavored nuance. I made this with a new find, at least for me, brown long grain basmati rice! Seeing as Dave is a type 2 diabetic, we try to keep white rice to a minimum, and I, a die hard white rice lover, found this so good. It will be a new staple in my pantry.
I also found some wonderful whole wheat pita bread to use instead of our previous choice go to of flour flatbread or tortillas. They worked wonderfully when filling each pita half with the tasty, creamy and deliciously spiced sauce and chicken. Fresh cilantro and the rice on the side made for a perfect meal. Enjoy and please check her site out, too.
Marinade for an hour, overnight, or up to 24 hours. The longer the more intense the flavor.
- 2 garlic cloves, crushed
- 1 tbsp fresh grated ginger
- 1½ tsp ground cumin
- 1 tsp cayenne pepper
- 2 tsp garam masala
- 1½ tsp turmeric powder
- 1 tbsp lemon juice
- ½ cup plain Greek yogurt
- 1½ lbs chicken breast meat, tenders or thigh fillets, cut into bite size pieces
- 1 tbsp vegetable oil
- 8 oz tomato sauce
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat)
- Cilantro for garnish
- Combine Marinade ingredients with the chicken in a bowl. Cover and refrigerate for an hour, overnight, or up to 24 hours.
- Heat the oil over high heat in a large fry pan. Add the marinated chicken and cook for 3 minutes, or until the chicken is white all over - it doesn't really brown due to the marinade. Add the tomato sauce, sugar and salt. Turn heat to low and simmer for 20 minutes.
- Season with salt if needed. Stir through the cream, then remove from heat.
- Garnish with cilantro leaves and a pinch of some more Garam Masala. Serve with basmati rice.