BUTTER CHICKEN (MURGH MAKHANI)

(serves 4)

2 lb (1 kg) chicken (skinned quarters, smaller pieces on the bone) or boneless pieces
5-6 tbsp oil

For the marinade
2 cups whole yoghurt
6 garlic cloves
1.2 in (1 cm) square of fresh ginger
1 tsp red chili powder
¼ tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
a tiny pinch of tandoori coloring (optional)
½ tsp salt
2 tsp lime juice

For the makhani sauce

1.3 lb tomatoes
½ tsp kasuri methi (dried fenugreek leaves)
½ cup of butter
½ tsp red chili powder
1 tsp ginger garlic paste
¼ tsp garam masala powder
salt to taste
11/2 oz (40 g) heavy cream

Method Of Preparation

For the marinade

· Let the whey from yoghurt drip away.
· Add garlic ginger paste, all marinade spices, salt and lime juice to the yoghurt and mix well.
· Scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi pulp with a fork. Put the kasuri methi into grinder and reduce to a powder. You will have to grind a larger quantity but use only ½ tsp.
· Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt mixture for at least 1 -2 hour (prferably leave overnight.
· When ready to cook, heat the oil in a large, thick - bottomed skillet and put in the chicken with the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.
· Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.
· Add the chilled butter and chili powder, ginger and garlic putee, after the butter has melted, let it cook for just 1 minute. Add the kasuri methi and garam masala powder, and salt to taste. Afer 30 second add the cream and stir. The sauce is ready. Pour into the skillet and mix well with the chicken. Serve immediately.

If butter is cooked for longer than 3 min. it will begin to turn into a grainy emulsion, so cook for less than 2 min. after the butter has melted.