Butter Chicken – Makkhani Murghi

Prep time: 10 minutes (sauce can be made the day before)
Cooking time: 10 minutes
Serves 4-6

Boneless, tandoori chicken cut up into 1-2” cubes (Can also use roasted chicken, but it will not have the same flavour)
4 tbsp tomato paste
Water to make 1 cup when mixed with tomato paste
1” fresh ginger, peeled and grated
10oz/300ml cream
1 tsp garam masala
½ tsp salt
¼ tsp sugar
1 fresh green chili, seeded & finely chopped
¼ tsp cayenne pepper
4 tsp lemon juice
1 tsp toasted cumin seeds, ground
4 oz/100g unsalted butter or ghee (Indian clarified butter)
1. In a large measuring cup, add tomato paste and add enough water to make 1 cup, mixing as you go. Add everything except the chicken to blend the sauce well.

2. In a large sauté pan or skillet, melt the ghee/butter and add the sauce. Bring to a simmer and stir until butter is well incorporated in the sauce. Heat for one minute or so.

3. Add the chicken and stir until they chicken is heated through – just a few minutes. It’s ready to serve

Join us in our adventures through cooking and sharing with friends!