Butter Chicken (Murgh Makhani) with Basmati Rice
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
3 Tbsp ginger
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
  • rice cooker
  • Grill plate
For a vegetarian option, substitute chicken with grilled paneer cheese or roasted cauliflower.
For the Chicken
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.
The chicken will have the grill flavor and will be cooked through all the way as it simmers in the sauce.
For the Sauce
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.
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.
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
Add all ingredients to rice cooker. When the rice is finished, unplug the cooker and fluff rice. Keep lid on until ready to serve.