You know, I learned something today. I learned that when you’re busy getting your business casual butt out the door to make it on time to the first interview for your (potential) second job, you should probably check the weather forecast. Just something to keep in mind should you ever decide to be…I don’t know…”prepared” or perhaps “dry”? I stepped off the bus and in a few short blocks, I went from young professional to undead child from The Ring.
Even after a nice hot shower and a piping hot mug of cider, my sulking and still wet inner-child wasn’t placated. This situation required a serious hug. A serious food hug. Enter: Butter Chicken, or Murgh Makhani.
Butter Chicken (Murgh Makhani)
Adapted from Easy Indian Cookbook by Manju Malhi
Serves 4, Preparation Time: 20 minutes + marinating time, Cooking Time: 20 – 25 minutes
1/2 cup crushed tomato
4 garlic cloves, crushed
2 tbsps plain yogurt
2 tbsps heavy cream
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/4 tsp chili powder
a large pinch ground cinnamon
1/4 cup vegetable oil
18 oz boneless, skinless chicken breasts or thighs, cut into bite-sized peices
2 onions, finely chopped
1/4 tsp salt
1/4 tsp ground fenugreek
1 tbsp butter
1/4 tsp garam masala
cilantro (fresh coriander) leaves for garnish
Combine the garlic, yogurt, cream, pepper, paprika, chili powder, cinnamon, and 1 tablespoon of the oil in a large bowl. Add the chicken and stir until pieces are well coated. Cover the bowl and refrigerate for 30 minutes or overnight, so the ingredients get to know each other.
Heat the rest of the oil in a large saucepan over medium heat. Add the onions and fry, stirring occasionally, until golden brown or about 6 to 8 minutes. Add the salt and fenugreek and stir to combine. Then add the crushed tomato and continue to stir until reduced to a thick sauce. Stir in the butter, add the chicken and its marinade, and simmer uncovered over low heat. Chicken should cook through in about 10 minutes or when the chicken juices run clear. Sprinkle the garam masala over it and garnish with cilantro leaves. Serve hot over rice or with naan.