Butter Chicken

When my friend Lydia first introduced me to a recipe in the Curry family called “Butter Chicken” or “Murg Makhani,” I knew that it had to be clearly delicious–consisting of cloves, cinnamon, peppercorns, cumin, and much much more, the sauce and chicken combination promised a full bodied flavor that was melt-in-your mouth authentic in the Indian cuisine family.

Although the name of this recipe “Butter Chicken” suggests a sauce that is primarily butter based, the name is indeed a misnomer–instead of being butter based, the sauce consists of greek yogurt and tomato sauce with melted butter added at the end (2 tablespoons).  This recipe is significantly healthier than one might think.  Regardless of its name, the sauce is a creamy, flavorful, mildly spicy sauce-based dish served over white or brown rice.

Butter Chicken
Lydia found this recipe on the About.com website (recipe can be found here).  The recipe is written by Petrina Verma Sarkar, one of the About.com Indian food writers.  Follow the below recipe for an authentic, tasty Indian entree, but if you can’t find a couple of the exact spices (i.e., kasuri methi), don’t worry too much–the other spices easily balance out one or two missing spices.

Ingredients:
* 1 kg boneless chicken skin remove
* Juice of 1 lime
* Salt to taste
* 1 tsp red chilli powder (adjust to suit your taste)
* 6 cloves
* 8-10 peppercorns
* 1 inch stick of cinnamon
* 2 bay leaves
* 8-10 almonds
* Seeds from 3-4 pods of cardamom
* 1 cup fresh yoghurt (must not be sour)
* 3 tbsps vegetable/canola/sunflower cooking oil
* 2 onions chopped
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/4 tsp turmeric powder
* 1 can (400g or 14 oz) of tomato paste
* 1/2 litre chicken stock
* 2 tbsps kasuri methi (dried fenugreek leaves)
* 3 tbsps unmelted, soft butter
* Salt to taste
* Coriander leaves to garnish


Other Accompanying Dish:
* Prepare 6-7 servings white, or brown rice.  (Note: I use a handy-dandy, rice cooker.  I’ll never have to wait for water to boil again!)


1.) Begin by marinating the chicken: add the juice of one lime and 1 tsp chili powder in a bowl with the chicken.  Mix and cover the chicken thoroughly; wrap with plastic wrap and refrigerate for one hour.