Indian curry recipe - buttered chicken

buttered chicken with rice

One of my favorite chicken recipes is the Indian Murgh Makhan, the buttered chicken. I am cooking this chicken recipe since I got this curry recipe. Well it’s definitely my win because this recipe is fantastic. It is slightly spicy, and the chicken melts in your mouth as smooth as butter (must be for this reason they call this buttered chicken hehe). It’s an exotic recipe that will hit the spot with all your family and guests for dinner. It’s easy to make and kind of fool proof. Recently I was making this for some friends for dinner and you can see the result here above. So here goes the chicken, enjoy cooking it for yourself.


Ingridients

• 150 g unsalted peanuts
• 2 teaspoons of garam masala
• 2 table spoons ground coriander
• 2 finely chopped small red chilies
• 3 cloves of finely chopped garlic
• 20 g of finely grated ginger
• 2 table spoon of white vinegar
• 100 g of tomato paste
• 150 g of natural unsweetened yogurt
• 1 kg of chicken meat
• 80 g butter
• 1 large, finely chopped onion
• 1 cinnamon stick
• 4 bruised cardamom pods
• 1 teaspoon hot paprika
• 400 g canned tomatoes
• 180 ml chicken stock
• 180 ml thick cream

Fry the nuts, garam masala, coriander and chili in a pan until everything is starting to brown and your kitchen smells fragrant of those ingredients. That is the time that you take the pan of the heat and put everything in your blender where you blend the mix till everything is very finely cut. Now add the garlic, ginger, vinegar and the yogurt und blend everything again until you got a nice and consistent mix. Now lay the chicken meat out in a large bowl and marinate everything in the mix. Make sure that all pieces of meat are covered. Put everything over night in the fringe.
In the next day, Melt the butter in a pan, cook the onions till see through, add the tomato paste and fry for 1 – 2 minutes, then add the cinnamon, cardamom and add the chicken mix. Cook everything for 10 minutes stirring it well. Now stir in the paprika powder and the chicken stock and put everything on a low heat, simmering for about 45 minutes uncovered. Stir from time to time and don’t forget to go well to the bottom of the pot when string. Everything is finished now. I personally find that the curry is exceptionally good on the next day. So normally I put the chicken in the fridge for another night. Then the next day I heat everything up till it boils well. Then I add the cream and cook for about 5 – 10 minutes more. Then the curry is ready to be served, idyllically with a bowl of rice.