Cheat Butter Chicken [Murgh Makhani]

Name: Cheat Butter Chicken [Murgh Makhani]
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 500 g chicken fillet, cut into cubes; 1/2 c Greek yogurt; 3 cloves garlic, minced; 1 1/2 tsp minced ginger; 1/2 tsp turmeric powder; 1/2 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp coriander powder; 1/2 tsp salt; 2 Tbsp butter; 1 red onion, chopped; 3 cloves garlic, minced; 1 1/2 tsp ginger paste; 1 tsp ground cumin; 1 tsp coriander powder; 1 1/2 cups blended tomatoes; 1 cup Greek yogurt; 1 Tbsp brown sugar; Chili powder to taste; Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

If there’s any take aways from Covid-19’s isolations then it ought to be each of our ability to recreate our favorite restaurant meals. For me it was butter chicken and I have not walked away from the self taught plus google craft.

Sometimes the world stops and we don’t always have to stop with it. Here is how I make my butter chicken. Enjoy! #FakeAway

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Sometimes the world stops and we don’t always have to stop with it. Here is how I make my butter chicken. Enjoy! #FakeAway

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Ingredients

45 minutes

4 servings

500 gchicken fillet, cut into cubes
marinade
1/2 cGreek yogurt
3 clovesgarlic, minced
1 1/2 tspminced ginger
1/2 tspturmeric powder
1/2 tspchili powder
1/2 tspground cumin
1/2 tspcoriander powder
1/2 tspsalt
butter sauce
2 Tbspbutter
1red onion, chopped
3 clovesgarlic, minced
1 1/2 tspginger paste
1 tspground cumin
1 tspcoriander powder
1 1/2 cupsblended tomatoes
1 cupGreek yogurt
1 Tbspbrown sugar
Chili powder to taste
Salt to taste

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Steps

45 minutes

1

In a bowl, combine chicken with all marinade ingredients, massage everything together for 2 minutes, cover or wrap bowl with cling firm. Let marinate overnight or for an hour
2

Heat oil in a shallow pan over medium-high heat. When hot and sizzling, add chicken pieces in batches without overcrowding the pan. Fry until browned on each side and set aside in a covered container
3

TO MAKE THE SAUCE: Heat butter in the same pan. Sauté onions until softened, scraping up all browned bits stuck to the pan. Add garlic and ginger and sauté until fragrant. Follow with all of the spices except chili powder, stir and allow to cook for a few seconds until fragrant, with occasional stirring
4

Add tomatoes, chili powder and salt. Simmer until sauce thickens and turns deep brown. This should take between 10 - 15 minutes, without burning
5

Take off heat and transfer sauce into a blender to blend until smooth. If sauce is too thicken to properly blend, add a little hot water at a time (nothing more than 1/4 cup)
6

Pour sauce back into the pan over medium-low heat and stir in the yoghurt and sugar. Add the chicken (with juices) back into the pan and cook until chicken is cooked through and the sauce is thick
7

Garnish with spring onion and yogurt swirls
8

Serve with rice or naan bread. Enjoy 😉