Manjula’s Butter Chicken
Manjula is a treasure. She was our cook when we lived in India, and taught me so much about life, myself, and how terrible a cook I was. She can make anything, and make it look easy! She made Murg Makhani several times of the years we were there and I loved it. But, she came to stay with us a few years ago and made this new and improved recipe and I almost died. It was seriously an out of body experience. I haven’t had really good butter chicken since we left India, until this. And just to prove how great she is, a few days before she had to leave, she made a huge batch of this and put it in the freezer for me. Like I said… an absolute treasure!
Manjula's Butter chicken aka Murg Makhani
- 2 lbs boneless chicken breasts or thighs
- red food color (few drops)
- 1 tsp tandoori chicken masala spice mix
- 2 tbsp oil
- salt, to taste
- 1 tbsp garlic paste*
- 1 tbsp ginger paste**
- 2 tbsp lemon juice
- ½ tsp pepper
- 2 tbsp oil
- 1 onion, diced finely
- ½ cup cashews
- 4 tbsp butter
- 2 tbsp ginger paste**
- ½ cup cream
- 6 tomatoes, diced finely
- 2 tbsp kasoori methi, (fenugreek leaves)
- ½ tsp Kashmiri chili powder (can substitue cayenne)
- 2 tbsp sugar
- 1 tsp garam masala
- Mix all the ingredients together in a gallon sized zipper bag. Leave in fridge overnight.
- Preheat oven to 400º.
- In a large pan over medium heat, fry chicken until both sides are browned. Remove chicken to a baking sheet and place in oven for 10 minutes. Remove and cut chicken into small pieces.
- In the same pan over medium heat, add oil. When hot, add onions and cook until soft. Add ginger, garlic, tomatoes, Kashmiri chili powder, garam masala and 1 cup water. Cook for 10 minutes. Let it cool.
- Put sauce in blender to make a paste (or use an immersion blender). Add butter to the pan and return the paste. Simmer on low and add the kasoori methi and sugar.
- Return the chicken to the pan and simmer for 5 minutes more.
- Remove from fire and stir in cream. Can garnish with chopped fresh cilantro.
- Serve with rice and naan or chapatis.