Growing Chefs! Ontario Butter Chicken

Butter Chicken

Butter Chicken (Murgh Makhani) is one of the most popular curries in the world and one of the most delicious! Best served along with rice or naan bread!
Serves 6-8
For the marinade:1/2 cup Greek yogurt2 tablespoons lemon juice1 tablespoon grapeseed oil2 teaspoons garam masala1 teaspoon crushed red chili flakes4 cloves garlic, minced1 three-inch piece ginger, peeled and thinly sliced4 pounds boneless skinless chicken, diced Salt to taste For the sauce:1 teaspoon crushed red chili flakes4 cloves garlic, minced4 green cardamom pods, cracked3 whole cloves, crushed1 28 oz. can whole peeled tomatoes, with juice1 three-inch piece ginger, peeled and grated1 bay leaf1/3 cup 35% cream4 tablespoons unsalted butter, cut into 1-cm cubes1 teaspoon garam masala2/3 cup water Salt to taste Pepper to taste2 tablespoons grapeseed oil for cooking Basmati rice and warm naan bread for serving
Large frying panWooden spoonChef's knife or paring knifeCutting boardFood processorMeasuring cupsMeasuring spoonsCan openerMedium potBowls of various sizesSpatulaRaspTongsTasting spoonsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Start by making the marinade. First, mince the garlic by grating it using the rasp. 

Butter chicken step 1

Peel the ginger using the edge of a spoon to scrape the skin off, then slice thinly lengthwise.

Butter chicken step 2

Add the ginger, garlic, and all the other marinade ingredients except for the chicken to a food processor and pulse until a puree is formed.

Butter chicken step 3

Dice the chicken into 3 centimeter cubes.

Butter chicken step 4

Place the chicken in a bowl and cover with the marinade, making sure all the chicken is coated. Wrap the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

Butter chicken step 5

Once the chicken has marinated, begin prepping the sauce. First, mince the garlic with the rasp.

For the cardamom and cloves, place them on the counter, place a pot or frying pan on them and rock it back and forth until they are cracked open.

Peel the ginger and grate finely with a rasp.

Cut the butter into 1 centimetre cubes.

Get Cooking!

Start by making the sauce. Put the pot on medium high heat and add the chili flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, garam masala, and ⅔ cup water.

Bring to a simmer, then reduce heat to medium low. Allow the sauce to cook, stirring often and using the wooden spoon to break up the tomatoes, for 25 minutes.

Remove the bay leaf and cardamom pods, and transfer the sauce to the food processor, and blend until the sauce is pureed. Return the sauce to the pot and continue cooking on medium low until it is slightly reduced, about 15 minutes.

Remove the chicken from the marinade, reserving the marinade to add after. Put the pan on medium high heat and add the oil. When oil is hot, sear the chicken about 4 minutes on all sides. Add the rest of the marinade into the pot.

Butter chicken step 7

Once the chicken has been seared, add the sauce to the pan and allow to simmer on medium low heat until the chicken is tender, 20 – 25 minutes.

Butter chicken step 8

When the chicken is cooked, stir in the cream and butter and allow the flavours to meld, for about 5 minutes. 

Butter chicken step 9

To serve, transfer the chicken and sauce to a serving platter. Serve with basmati rice and warm naan bread.