3tbsp rapeseed or vegetable oil 50g roughly chopped ginger 8-10 garlic cloves 3-4 whole green chillies 2tbsp dried fenugreek leaves 1tsp garam masala 50ml honey (if needed)
FOOD Recipe Chicken
Rohit Ghai’s butter chicken recipe By Lauren Taylor, PA One of Britain’s most beloved Indian dishes, butter chicken originated in Delhi in the 1950s.Also known as Murgh Makhani, it’s all about the unctuous, buttery tomato-base sauce.
50ml double cream 50g unsalted butter Julienned ginger and chopped fresh coriander, for garnish
Method
1. Marinate chicken with ginger-garlic paste, salt, and lime juice.Then, apply a second marinade of yoghurt, Kashmiri chilli powder, garam masala, kasoori methi, mustard oil, and salt. Refrigerate for at least 3-4 hours.
Butter chicken Ingredients (Serves 2-3)
For the chicken marinade: 8 boneless, skinless chicken thighs (cut in two) 100g yoghurt 15g Kashmiri red chilli powder 1tbsp ginger-garlic paste 1tbsp mustard oil 1tsp dried kasoori methi 1tbsp lime juice ½tsp garam masala Salt, to taste For the sauce: 2kg fresh or canned chopped tomatoes 2tsp Kashmiri chilli powder 2tsp table salt 2 bay leaves 4-5 green cardamom pods 4 peppercorns 1tbsp cumin seeds 2 blades mace
2. Grill the marinated chicken in a tandoor or preheated oven at 200°C for 15-20 minutes until cooked through.
3.To prepare the sauce, heat oil in a saucepan over medium-low heat.Add cumin seeds and whole spices, allowing them to crackle for a minute.Add garlic, ginger, and green chillies. Cook briefly before adding the tomatoes.
4. Simmer for 45 minutes with a loosely covered lid.
5. Stir in Kashmiri chilli powder and salt. Let cool slightly before blending into a smooth sauce.
6. Combine and serve: Reheat the sauce and add the cooked chicken.
7. Check seasoning. If too sour, add honey to balance the flavours.
8. Finish with cream, butter, garam masala, and fenugreek leaves. Garnish with julienned ginger and fresh coriander. Serve with naan, roti, or paratha.
Photo: Rohit Ghai’s butter chicken
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