Easy Butter Chicken - Murgh Makhani
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Butter Chicken is a rich, tasty, mild curry dish which originates from the Punjab region of India. Traditionally butter chicken is cooked in a Tandoor before being cooked in a butter & cream based curry sauce . You only need to taste this dish once to understand why it is so popular around the world.
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Yield: Serves 4
Ingredients - Butter Sauce
- 2 Large onions
- 1/3 cup of vegetable oil
- 2 Tablespoons of crushed garlic.
- 1 cup of double cream.
- 1 tablespoon of Paprika.
- 3 tablespoons of Garam Masala.
- 1 tin of crushed tomatoes.
- 4 tablespoons of butter.
Ingredients - Marinade
- 1kg or 2lb of Chicken thigh fillets.
- 2 tablespoons of crushed garlic,
- Juice from 1 large lemon.
- 1 tablespoons of salt.
- 1 tablespoon of Paprika.
- 2 tablespoons of Garam Masala.
- 1/2 teaspoon of cinnamon
Method
- Mix all marinade ingredients in a bowl.
- Cut chicken into 1" or 2cm chunks and add to marinade ensuring it is well covered and set aside.
- Heat oil over a low to medium heat in a large saucepan and cook chopped onion for 15 - 20 minutes until soft but not too brown.
- Add garlic and sauce spices and cook for 1 - 2 minutes until fragrant.
- Add the cream and tomatoes and cook for 2 - 5 minutes.
- Blend the sauce until smooth using a suitable stick blender.
- Add the chicken to the sauce and simmer for approximately 10 - 15 minutes until just cooked through.
- Stir the butter into the sauce to add gloss and flavor.
- Season to taste.
- Serve accompanied by rice.
Herb brined fried chicken recipe
{mainvote}This fried chicken recipe combines juicy herb infused brined chicken pieces with a crunchy buttermilk crust. The brining process take a while but ensures that the chicken is moist and full of flavor.
Preparation time:
Cooking time:
Cooking time:
Yield: 6-8 Serves
Ingredients
- 1 onion sliced.
- 4 Garlic cloves crushed.
- 1 tspn of vegetable oil.
- 3 tablespoons of salt
- 2 tablespoons of mixed chopped herbs
- 1 litre of water
- 1 lemon cut into quarters
- 2 kg chicken thighs and drumsticks.
- 3 cups of plain flour.
- 2 tablespoons of ground black pepper.
- 2 tablespoons of paprika.
- 2 tablespoons of salt.
- 2 tspn of Cayenne pepper.
- 2 tablespoons of baking powder.
- 2 cups of buttermilk.
- Vegetable oil for deep frying.
Method
- Heat 1 teaspoon of vegetable oil in a medium saucepan and Saute the onion and garlic until it is just translucent.
- Add the salt and cook stirring for another 30 seconds.
- Add the chopped mixed herbs and cook for 30 seconds.
- Add the water, lemon rinds, and lemon juice. Squeeze the juice through your fingers to remove seeds.
- Bring the brine to the boil and allow to simmer for 5 minutes.
- Allow brine to cool and then place in the fridge until it is chilled.
- Place the chicken pieces into a large (4 litre/1 gallon) ziploc bag, pour brine into the bag covering the chicken then seal the bag.
- Allow the chicken to soak in the brine mixture for 8 - 24 hours .
- Remove the chicken from the brine and rinse under cold water then pat the chicken dry with paper towels.
- Refrigerate the pieces uncovered for a day so that the skin dries out and is crispy when cooked.
- Mix the flour, black pepper, paprika, salt, cayenne pepper, and baking powder in a bowl.
- Divide the flour mixture between two bowls.
- Coat the chicken in the flour from one bowl, shake off any excess, dip the pieces in the buttermilk, then coat thoroughly in flour from the second bowl and set aside.
- Heat oil to 180C/350F and cook chicken in batches for 12 - 15 minutes.
- Allow chicken to cool on a rack for 5 - 10 minutes before serving.
