Murgh makhna

Name: Murgh makhna
Cuisine: Indian
Ingredients: 1.8 kg (4 lb) ghee or clarified butter; 1 kg (2¼ lb) boneless chicken thighs, cut into large pieces; 3 tbsp chopped coriander (cilantro), plus extra to garnish; 4 curry leaves; 1 onion, finely chopped; 1.8 kg (4 lb) ghee or clarified butter; ¼ tsp ground cloves; 1 cinnamon stick; 150 ml (5 fl oz/⅔ cup) Greek-style natural yogurt; ½ tsp red chilli powder; 1 x 400 g (14 oz) can chopped tomatoes in juice; 1 tsp garam masala; 6 cardamom pods, crushed; Sea salt; Cooked basmati rice and/or naan bread, toasted, to serve; 3 tbsp chopped coriander (cilantro), plus extra to garnish; 75 ml (2½ fl oz/⅓ cup) double (heavy) cream, plus extra for drizzling; 2 large garlic cloves, crushed; 100 g (3½ oz/⅔ cup) almonds, finely ground; Cooked basmati rice and/or naan bread, toasted, to serve; 2.5 cm (1 in) piece of root ginger, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This Mogul Indian speciality has a creamy, buttery taste, hence its English name, Indian butter chicken. I simply love it. I must be truthful: whenever I make this dish I serve it with plain basmati rice or toasted naan bread. Actually, to be really truthful, I serve it with both!

Ingredients

1 kg (2¼ lb) boneless chicken thighs, cut into large pieces
1.8 kg (4

Asia
India
Main course

Method

The day before, make the marinade. Put the ginger and garlic in a mortar and crush to a paste.

Put the paste in a large dish with the almonds, yogurt, chilli powder, cloves, cinnamon stick, garam masala, cardamom, tomatoes and a little salt.

Add the chicken pieces and mix well. Cover with clingfilm (plastic wrap) and put in the fridge to marinate overnight.

The next day,