Butter Chicken (Murgh Makhani)
Barbequed Chicken
Barbequed Chicken
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  • 1 cup Greek yogurt 2 tablespoons lemon juice 1 tablespoon cumin 1 tablespoon kosher or sea salt 1 tablespoon olive oil 1 tablespoon ginger paste (available in tubes or jars at most grocery stores) 2 teaspoons fresh-ground pepper 2 teaspoons ground coriander 1-1/2 teaspoons garam masala 1-1/2 teaspoons ground turmeric 1 teaspoon ground cayenne, more or less per personal taste For the Butter Chicken 3 tablespoons butter 1 tablespoon vegetable oil 4 green cardamoms, crushed 3 jalapeño peppers (optional), finely dice 1 and slice 2 for garnish (See Note #2) 3 garlic cloves, minced 1 medium onion, diced 1/4 cup tomato paste 2 teaspoons ginger paste, or equivalent fresh grated ginger 1 teaspoon garam masala 1 teaspoon ground cinnamon 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 cup heavy cream chicken broth or water (use as necessary) sugar or honey, to taste Kosher or sea salt, per taste 1 tablespoon dried fenugreek leaves (kasuri methi) Then Do This Prepare the Chicken Rinse chicken and pat dry with paper towels. Trim off any excess fat. Cut into 1-inch cubes. Thread chicken onto skewers. In a mixing bowl, combine marinade ingredients and blend well. Place kabobs in a baking dish or resealable freezer bag. Pour marinade over skewers assuring they're completely coated. Cover or seal bag and place in refrigerator. Allow to marinate for at least 20 minutes. Four to six hours is best. Flip occasionally. Remove skewers and brush off excess marinade. Over a high-heat grill, cook skewers for 3-5 minutes. Cook until slightly charred. If Not Using the Grill Follow same instructions as above. After marinating, preheat oven broiler. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Cook under the broiler for 4-6 minutes while turning each 5 minutes. Cook until slightly charred. Alternatively, skip the skewers entirely and preheat a few teaspoons of cooking oil in a skillet. Remove chicken pieces from marinade, pat dry and sear chicken for 5-6 minutes while turning each couple of minutes. Don't worry about completely cooking the chicken, it will finish in the sauce. Remove skewers from heat and allow to cool. Strip chicken from skewers or remove from skillet and set aside. Make the Butter Chicken In a large skillet, add butter and vegetable oil. Heat over medium-high heat until butter melts. Add cardamoms, jalapeño peppers, garlic and onion. Sauté just until onions become translucent. Reduce heat to low. Add tomato paste, ginger paste, garam masala, cinnamon, paprika and chili powder. Allow to cook for 5 minutes while stirring occasionally. Add the heavy cream and stir well. Continue to cook for 5 minutes. Add a small amount of chicken stock or water if necessary. A medium consistency is the goal. Adjust the flavor per taste with salt and honey. The sauce should have just enough sweetness to offset the acidity of the tomato sauce. Stir in the chicken and crush the fenugreek leaves while evenly sprinkling over the sauce. Continue to cook for 15 minutes while occasionally stirring. Adjust the consistency with broth or water again if necessary. Garnish with sliced jalapeño peppers and cilantro. Serve with grilled naan and basmati rice Notes 1. Chicken can also be marinated prior to skewering. It's just a messy proposition to skewer after it's been in the marinade.2. Remove the seeds and white, inner membrane if less spicy butter chicken is desired. 3.4.3177



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