Indian Chicken Recipes - Butter Chicken (Murgh Makhani) Recipe

Ingredients

• 1 portion of cooked Tandoori Chicken

• 2 cinnamon sticks (1 1/2 in/4 cm each)

• 3 black cardamom pods, bruised

• 3 green cardamom pods, bruised

• 3 cloves

• 2 bay leaves

• 1 can (16 oz/450 g) skinned, diced tomatoes

• 2 medium onions, quartered

• 3/4 in (2 cm) ginger, sliced

• 8-10 cloves garlic

• 8 green chilies, sliced

• 8 oz (250 g) butter

• 2 teaspoons ground red pepper (optional)

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1/2 cup (125 ml) cream

• 1/2 teaspoon Garam Masala

• 1 small green bell pepper, finely diced

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Method:

1. Cut the cooked Tandoori chicken into large pieces, leaving the bones in. Set aside.

2. Place the whole spices, tomatoes, onion, ginger, garlic and chilies in a pot and simmer over low heat for 10 minutes, stirring occasionally, until the tomatoes are soft and pulpy. Remove the whole spices from the pot and puree the rest of the ingredients in a blender or food processor. Strain, return the puree to the pot and add the butter, red pepper, if using, sugar and salt. Simmer over low heat until thickened.

3. Add half the cream and the chicken pieces and simmer for 5 minutes. Stir in all but 1 tablespoon of the remaining cream and half the Garam Masala. Mix in the bell pepper and serve sprinkled with the remaining cream and Garam Masala.