There IS Butter in Butter Chicken

Murg Makhani.  I think of it as the heartstone of Northern Indian cuisine.  If you're non-veg, of course.  I couldn't leave India without having Abdul show me how to make it.  I'm not sure I'll be able to replicate it at home, but I'll make a valiant effort.

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Butter Chicken

for 3 people

Marinade:

150 grams of curd (plain yogurt)

Red chili powder

Haldi powder (tumeric)

Garam masala powder

Dhania powder (coriander)

Chat masala

1 tsp Mustard oil 

Salt to taste

1 T Ginger garlic paste

Hang the curt to filter out the water and add all of the spices and other ingredients.  Mix 200 grams boneless chicken into the marinade and hold in the refridgerator for 2 hours.  Heat oven to 200 C and bake the chicken for 30 minutes.  Cut chicken into pieces.

Gravy:

First step: Onion puree

• 3 Onions
  

Cut the onion into thin slices and fry until brown.  Puree using a food processor.

Second step: Tomato puree (with kaju broken and magaj)

• 5 tomatoes
  
• 2 tsp broken cashew nut
  
• 1 tsp magaj (musk melon seeds)
  

Puree the tomato, cashews, and magaj.  I've seen Abdul mix these ingredients in a blender either before or after cooking them.  Also, the musk melon seeds are not required, according to Abdul and Preeti.  However, if you use all cashews, they tend to be a little sweet.  Since the nuts function as a thickening agent, you can use an alternate, less sweet nut.  We were thinking that pine nuts or sunflower seeds might work.

Third Step: Assemble & Cook Gravy

• 1 T ginger garlic paste
  
• 1 T refined oil
  
• 1 T butter
• 100 grams milk
  
• Cream for garnish
  
• All Indian spices
  
• 2 cardamom pods
• 2 cloves
• 2 bay leaves
• Fresh coriander leaves (cilantro)

Take a pan and add oil.  Add 2 cardamom pods, 2 cloves, and 2 bay leaves.  Add garlic ginger paste and sautee until brown.  Add mixture from Step 2 (tomato puree).  Sautee for 10 minutes.  Add 'all Indian spices' and the brown onion puree and cook well for 5 minutes.  Add the milk and butter, chicken pieces, and salt to tast.  Garnish with cream and fresh coriander leaves and serve.