Butter Chicken (Murgh Makhani)

So, you've put in the time (and it really wasn't THAT much time, and was probably fun too) to create the Butter Chicken Sauce and you're ready to eat!  Tell you what - grab a few friends and make a night of it!





Remember the Indian Roti (Chapati) post a while back?  Those are going to go GREAT with this - and if you have help, and a nice glass of wine (or two) plus some terrific conversation - I swear you're going to enjoy this meal even more!

Here's what I do to create a yummy, saucy, melt in your mouth Butter Chicken.  And remember - you're going to have a few containers in the freezer ready to use when the desire strikes - so this is going to be a fairly easy meal!


Butter Chicken (Murgh Makhani)
Makes: 4-6 servings

One container of Butter Chicken Sauce

4 Tbsp chopped cilantro

8-10 chicken thighs

1/2 cup of chicken stock

1/2 cup of heavy cream

Remember - you can use any kind of chicken you want for this meal, really.  Breasts, legs, thighs or a combination.  Just keep in mind that you're going to want to remove the skin from your choice of cut.

We always use chicken thighs because they cook down really nice and are super tender when the meal is done simmering.  Boneless/skinless chicken breasts are good too for  a healthier alternative - but I find them to be too 'dry' for my liking.

 Begin my removing the skin and bones from the chicken thights.  We usually do this the night before, or earlier in the day.  Why, you ask?  Read on, dear friend!

Why toss those chicken bones into the garbage??  Heat a sauce pot over medium heat and - when hot - add a small bit of vegetable oil.  Then toss in the bones, turning a few times until they are nice and browned.  Then add some salt, pepper and 1 cup of water.  Cook until reduced to about 1/2 (20 minutes), strain and use THIS stock for your Butter Chicken!

Roughly cut the chicken into 2-3" pieces.  We find this a good size because too small, they get too soft when cooking for the required time.  Too big, and you're doing too much fork and knife work to shovel it in fast enough!

Into a pan heated over medium-high heat, add a drizzle of vegetable oil and then toss in the chicken.  Toss the pieces a few times and cook until chicken is browned (about 10 minutes).

Then add the Butter Chicken Sauce, and the chicken stock - mix well and bring to a simmer.  Then reduce heat to medium, cover lightly and simmer until chicken is no longer pink (about 15-20 minutes).

 

When ready to serve, slowly drizzle in the heavy cream (add more if you like your sauce thinner and less if you like your sauce thicker), mix well until heated through and you are done!

See - now wasn't that easy??  I bet your house smells terrific too!

Serve over rice (basamati is a delicious change, if you care to experiment), garnish with chopped cilantro and roll up a few Roti to round out the meal!

Hope you enjoy my take on one of the flavours of India!

--The Cook