Foodie Friday Butter Chicken
Butter chicken or murgh makhani is an Indian dish of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Delhi, India. This dish a rich and full of flavour created by dear friends at Vzug .
Butter Chicken
Ingredients
2 tbsp olive oil
2 cloves garlic, crushed
2 onions, chopped
500 g chicken thigh fillets, cut into pieces
1 tbsp fresh ginger, grated
2 tsp garam masala
2 tsp ground cumin
2 tsp paprika
2 tsp tumeric
½ tsp hot chilli powder
400 g can chopped tomatoes
250 ml Philadelphia cream for cooking
¼ cup coriander leaves
¼ cup flaked almonds, toasted
Butter Chicken
Butter Chicken
Method
1 Place all ingredients except for cream, coriander leaves and almonds in a large casserole dish and stir until combined.
2 Place in Combi-Steam SL, XSL, or Combair SLP, SL on BakeOmatic, Braising meat, medium browned. Alternatively if using a standard oven, cook at 180 degrees for 45mins.
3 When finished, remove from oven, stir through cream and sprinkle coriander and flaked almonds on top. Serve immediately with your choice of steamed rice, vegetables or poppadum’s.
Serves 6-8, approx. 45 mins
Why not try..
If you are avoiding grains or would like to add even more veggies to the dish, why not try this with cauliflower rice instead? Simply blend your cauliflower pieces in a food processor and pulse until broken down to resemble rice. Heat olive oil in a frying pan over medium heat; add the cauliflower and season. Cover the pan and cook until heated through for 3 – 5 minutes. Remove lid, fluff with a fork and serve with the butter chicken.
