Indian Butter Chicken Murgh Makhani

Summary

Ingredients

• 2 tablespoon oil, (peanut oil)
• 1 shallot (s), finely chopped
• 1 onion (s), finely chopped
• 60 g butter
• 1 lime (s), add the juice from it
• 3 tablespoon ginger, finely chopped
• 3 tablespoon garlic
• 5 teaspoon garam masala
• 2 chilli pepper (s), dried, chopped
• 1 teaspoon ground cumin
• 1 bay leaf
• 120 ml yogurt
• 0.5 ½ cup sour cream
• 500 g tomato (s), passed
• 2 teaspoons cayenne pepper
• 500 g chicken breast fillet (s)
• 0.25 ¼ cup cashew nuts, unsalted and ground
• salt
• pepper
• 0.5 teaspoon ½ fenugreek, ground

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Instructions

1. 1 tablespoon of peanut oil is heated in a saucepan and the shallot and onion are steamed until translucent. Butter, lime juice, ginger, garlic, 3 teaspoons Garam Masala, the chopped chilli peppers, cumin, the bay leaf and the ground fenugreek seeds are then added and heated for 1 minute while stirring. Then the strained tomatoes are added and cooked for another 2 minutes. Then add yoghurt and sour cream, season with salt, pepper and 1 teaspoon cayenne pepper and let everything simmer over low heat for 10 minutes.
2. In the meantime, the chicken breast fillet is cut into bite-sized pieces and sautéed in a pan with 1 tablespoon of peanut oil until it is lightly browned (approx. 10 minutes). One or two ladles of the sauce are added to the meat, seasoned with 2 more teaspoons of Garam Masala and cayenne pepper and cooked over medium heat. The meat is now added to the rest of the sauce. Use 1/2 cup of ground, unsalted cashew nuts to thicken the sauce.
3. This goes well with rice or fresh naan bread.