Murgh Makhani AKA Indian Butter Chicken

Double batch of murgh makhani and cilantro basmati rice. The heart exaggerates. The soul listens. The brain shows the way. The body follows through. And the tastebuds dance. Hey, I just do what I’m told.

Indian Butter Chicken

• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 8 medium tomatoes, diced
• 1 tablespoon minced fresh ginger
• 2 green chiles (jalapeno or serrano) stems removed, cut in half, and middles removed
• 4 cloves fresh garlic, roasted in the oven for 20 minutes then remove skin
• 5 tablespoons kasoori methi
• 2 tablespoons red chili powder
• 1 teaspoon cumin
• 1 tablespoon paprika
• 1/4 teaspoon cinnamon
• 2 cloves
• 4 whole green cardamom seeds (husks can be left on)
• 4 whole coriander seeds
• 1 tablespoon chicken bouillon or Better than Bouillon (optional)
• 1 tablespoon honey (add a little more if the finished product is too acidic)
• 2 pounds chicken breast, diced into large bite-size pieces
• 1 cup heavy cream

Place two tablespoons of the butter and olive oil into a large saucepan over medium-high heat. Add diced tomatoes. Cook tomatoes down for about 10-15 minutes. Stir in ginger, chiles, garlic cloves, kasoori methi, red chili powder, cumin, paprika, cinnamon, cloves, cardamom seeds, whole coriander seeds, and honey. Simmer for about 5 more minutes.

Carefully pour the sauce into a blender.

Let it cool to room temperature (it will explode all over when too hot)Cover lightly and blend on the lowest setting. Work blender up to medium speed until sauce is smooth. Set aside.

Clean large saucepan.

Place the last two tablespoons of butter in a saucepan over medium heat. Saute chicken pieces in butter until cooked through to 165°F on the inside and light golden brown on the outside. Pour sauce over chicken. Stir in cream.

Continue to simmer over low heat for about 15 minutes. The sauce will thicken and spices will settle, making this a dish you will adore.

Serve with Basmati rice (with some peas & carrots mixed in) and naan bread.