Murgh Makhani – Butter Chick

Summary

Ingredients

For the marinade:

• 200 g natural yourt, 3.8% fat
• 3 clove (s) garlic, finely diced
• 1 piece (s) ginger, approx. cm edge length, finely diced
• 0.33 teaspoon chili powder
• 0.25 teaspoon ¼ coriander powder
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ garam masala
• 0.5 teaspoon ½ salt
• 0.5 ½ lime (s), the juice from it

For the sauce:

• 125 g butter
• 2 medium onion (s)
• 3 clove (s) garlic, finely diced
• 1 piece (s) ginger, approx. cm edge length, finely diced
• 1 chilli pepper (s), red, fresh, sliced
• 1 small Can / s tomatoes, chunky, 400 g each
• 1 ½ teaspoon coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon ½ fenugreek leaves dried (Kasuri Methi)
• salt
• 0.5 ½ lime (s), the juice from it
• 2 teaspoon Garam Masala, amount according to personal taste and quality
• 1 teaspoon chili powder, also Kashmirichili, it`s milder

To serve:

• some coriander, freshly chopped
• some natural yogurt

Moreover:

• 1 double chicken breast, approx. 700 g each

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Instructions

1. First wash the chicken breast and cut into larger cubes. Place the cubes in an ovenproof dish and mix well with all the ingredients for the marinade. Cover and leave the meat to marinate in the refrigerator for 24 hours. This is how it becomes aromatic and tender.
2. The next day, put the chicken in the ovenproof shell, including the marinade, uncovered in the oven on the middle rack at 150 degrees top and bottom heat and cook gently for about 45 minutes. No further liquid or the like has to be added, nothing burns at the low cooking temperature. Juice comes out during cooking, which we will need later for the sauce. Stir halfway through to determine the cooking point.
3. In the meantime, peel and roughly chop the onions and sauté in a small saucepan with 50 g butter over medium heat until translucent. Then add the garlic, ginger, chilli and spices and sauté briefly. Add the tomatoes and simmer the sauce over a low heat for 20 minutes.
4. Remove the tomato and onion mixture from the heat, mix finely with a hand blender and season to taste with salt, lime juice, garam masala and chili powder until you get a creamy, spicy tomato sauce with a mild spiciness and subtle acidity.
5. When the chicken is done and tender pink inside, take the ovenproof shell out of the oven and use 2 tablespoons to remove the pieces of meat from the shell. Put the brew that has leaked out during cooking through a small sieve to the butter sauce and season it again to taste. Finally mix the sauce with the remaining 75 g of cold butter and add the chicken.
6. I let the butterchicken steep in the sauce and warm it up on a very low heat before serving. The chicken draws in gently and is perfectly tender.
7. Indian basmati rice goes well with this.
8. Note: The kasuri methi is the highlight of this dish and must be used to achieve the ingenious taste! The heat must be dosed according to personal taste.

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