Known as both murgh makhani and butter chicken, this Indian dish is creamy, comforting and mildly spiced. It is said to have been created at the famous Moti Mahal restaurant in Delhi in the 1950s, and reportedly came about when leftover chicken was combined with a tomato sauce made with generous helpings of cream and butter. The dish appears on the menu at The Curry Room at The Old Government House, where chef Bronwyn Coetzee skilfully prepares a range of mouth watering Indian recipes. Typically, the chicken is left to marinate in a mix of spices, yoghurt and cream before being cooked in a traditional tandoor oven and served with naan or tandoori roti. Here, Executive Head Chef at The Oyster Box, Kevin Joseph shares his shortcut recipe, which is simple to prepare and still delivers on flavour.
Kevin Joseph’s Butter Chicken
Ingredients:
1kg cubed chicken breast fillets
50g garlic paste
20g ginger paste
100g butter
3tbsp pure sunflower oil
30g paprika
20g cumin powder
200ml fresh cream
30g Garam Masala
100ml natural yoghurt
50ml pureed tomato
100g onion paste
40g mixed Masala
20g coriander powder
50g chopped coriander
Method:
Melt the butter and pure sunflower oil. Then add the onion, ginger, garlic, paprika, cumin powder, as well as the garam masala, coriander powder and the mixed masala. Cook until fragrant. Add the chicken and yoghurt and cook for a further 4 minutes. Add the tomato puree and cook for 8 minutes. Add cream and allow to reduce to a sauce consistency. Season with salt. Add melted butter to finish the dish before serving.
Sample more of Kevin Joseph’s acclaimed Indian dishes when you dine at The Curry Room at The Old Government House Hotel & Spa.
Image Credits: Lead image © iStock/Fudio. Butter chicken curry © iStock/Bartosz Luczak. The Curry Room at The Old Government House © Red Carnation Hotels.
