Butter chicken • Serves 4 - Great Home Cookin'Recipes

Butter chicken • Serves 4 - Great Home Cookin'Recipes

Butter chicken • Serves 4

November 1, 2011 By jbcoobtg Leave a Comment

Also known as Murg Makhani, its name comes fron the heavy use of savory butter of Ghee (clarified butter).
The original recipe calls for yogurt, but we’ll substitute the yogurt with coconut milk, which will be just as
good.
This recipe is very easy to make and won’t ask too much of your time. You can make it as hot or as mild as
you like depending on your preferences by changing the amount of chili powder you put in.
INGREDIENTS
• 2 x 2 tbsp high-quality butter or ghee;
• 2 lbs chicken cut in chunks;
• 2 tsp Garam Masala;
• 2 tsp paprika;
• 2 tsp ground coriander;
• 1 tbsp grated fresh ginger;
• 1/4 tsp chili powder (adjust to taste);
• 1 cinnamon stick;
• 6 bruised cardamon pods;
• 1 can tomato puree (you can easily puree your own tomatoes if they are meaty
enough);
• 3/4 cup coconut milk;
• 1 tbsp fresh lemon juice;
PREPARATION
1 Heat a pan, add the first 2 tbsp butter or ghee
and stir-fry the chicken chunks. You can cook
them in 2 batches if your pan is too small.
2 Remove the chicken from the pan and set aside.
3 Add the second 2 tbsp butter or ghee and slowly
heat the spices for a minute or two until fragrant.
4 Place the chicken back in the pan and stir to mix
in all the spices with the chicken.
5 Add the tomatoes and simmer for about 15 minutes, stirring from time to time.
6 Add the coconut milk and lemon juice and let
simmer for another 5 minutes.
7 Serve and garnish with fresh herbs and a pinch
of cinnamon if desire

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