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Butter Chicken

Butter Chicken
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Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and yet happens to be one of the easiest!

Ingredients

Marinade

  • 1/2 cup plain yogurt , full fat
  • 1 tbsp lemon juice
  • 1 tsp tumeric powder
  • 2 tsp garam masala
  • 1/2 tsp chilli powder or cayenne pepper powder
  • 1 tsp ground cumin
  • 1 tbsp ginger, freshly grated
  • 2 cloves garlic, crushed
  • 1.5 lb / 750 g chicken thigh fillets, cut into bite size pieces

Curry

  • 2 tbsp (30 g) ghee or butter, OR 1 tbsp vegetable oil
  • 1 cup tomato passata (aka tomato puree)
  • 1 cup heavy / thickened cream
  • 1 tbsp sugar
  • 1 1/4 tsp salt

To serve

  • Basmati rice or White rice
  • Coriander/cilantro (optional)

Instructions

  • Optional blitz: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
  • Marinade: Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
  • Cook chicken: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken.
  • Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
  • Sauce: Add the tomato passata, cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
  • Garnish with coriander/cilantro leaves if using. Serve with rice.

Notes

To store leftover butter chicken properly and maintain its flavor and texture, follow these steps:

  1. Allow the butter chicken to cool down: Let the dish cool at room temperature for about 1 hour before storing it. Avoid leaving it out for too long to prevent the growth of harmful bacteria.

  2. Divide into portions: If you have a large quantity of butter chicken, divide it into smaller portions. This makes it easier to reheat only what you need and prevents unnecessary reheating of the entire batch.

  3. Use airtight containers: Transfer the butter chicken to airtight containers or freezer-safe bags. Ensure that the containers are sealed tightly to prevent air and moisture from entering, which can lead to freezer burn and loss of flavor.

  4. Label and date: It’s important to label each container with the contents and the date of storage. This helps you keep track of freshness and ensures you use the leftovers within a reasonable time frame.

  5. Refrigeration or freezing: If you plan to consume the leftovers within 2 to 3 days, store them in the refrigerator. For longer storage, place the containers in the freezer. Butter chicken can be safely frozen for up to 3 months.

  6. Reheating: When reheating the butter chicken, it’s best to thaw it overnight in the refrigerator if it was frozen. Then, reheat it in a saucepan over medium-low heat until it reaches the desired temperature. Add a splash of water or broth if needed to prevent drying out.

Remember, always follow proper food safety guidelines and discard any leftovers that show signs of spoilage, such as a foul odor or unusual texture. By storing your leftover butter chicken correctly, you can enjoy it for future meals while preserving its delicious taste and quality.

 

Find it online: https://goingmywayz.com/butter-chicken/