Butter Chicken (Murgh Makhani) with Basmati Rice
ingredients
all
5 lbs chicken thighs or breast
Juice from 1 lemon
3 Tbsp minced garlic
2 Tbsp garam masala
3 Tbsp ground ginger
1 Tbsp Kashmiri chili powder
Salt and pepper
3/4 cups greek yogurt (reg. yogurt ok too)
1/4 cup rice bran oil
2 tsp Kashmiri chili powder
1 tsp ground cinnamon
1 Tbsp garam masala
1 Tbsp ground cumin
4 Tbsp butter (separate in half)
4 Tbsp garlic
microplaned
3 Tbsp ginger
microplaned
1 Tbsp tomato paste
3 Tbsp onion powder
2 Tbsp brown sugar
3 tbsp tamarind concentrate/paste
3 cups heavy cream
Cayenne and Kosher salt to taste
1 Tbsp rice bran oil
1 each (15 oz) can tomato sauce/puree
1/2 cup chicken/veggie broth
4 cups basmati rice
rinsed well
4 1/2 cups water
cookware
  • rice cooker
  • Grill plate
For a vegetarian option, substitute chicken with grilled paneer cheese or roasted cauliflower.
For the Chicken
1
Preheat oven to 400F or a grill on high heat. Season the chicken with salt and pepper. Mix with the marinade ingredients and set aside for at least 30 minutes or up to a few hours. Grill or pan-sear the chicken until ALMOST cooked through but still pink in the center. Set aside and then cut into 1 inch chunks.
2
The chicken will have the grill flavor and will be cooked through all the way as it simmers in the sauce.
For the Sauce
3
In a small pan, add the chili powder, cinnamon, garam masala and cumin. Toast lightly on medium heat until fragrant and be careful not to burn them, about 2 minutes. Set aside.
4
Heat the half of the butter plus oil in a large pot over medium heat. Add the garlic and ginger and stir until fragrant, about a 30 seconds, add the spices and tomato paste, stirring to caramelize the tomato paste for another 2 minutes. Add the onion powder, brown sugar, tomato sauce and tamarind and simmer for about 5 minutes. Add the heavy cream and stock, bring up to a simmer and add the chicken. Simmer the chicken for another 15-20 minutes. Right before serving, add the other half of the butter and stir until incorporated.
5
If you need to thin out the sauce a bit, add a touch more stock. Taste and adjust seasonings as needed. Add a touch of cayenne if you like it hot!
For the Rice
6
Add all ingredients to rice cooker. When the rice is finished, unplug the cooker and fluff rice. Keep lid on until ready to serve.

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