Butter chicken - indisk smørkylling
Added by Kari Holm
Prep 1 hr 20 minCook 1 hr 20 min
Butter chicken — or murgh makhani — is one of the most beloved Indian curries. Chicken is marinated in yogurt and spices, then roasted and simmered in a rich cashew-tomato sauce finished with cream and butter. Marinate for at least 4-6 hours, ideally overnight. Serve with basmati rice or fresh naan bread.
Servings
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Ingredients
1whole chickenapprox. 1300 g
4garliccloves
0.5 tbspfresh gingergrated
2 tbsplemon juice
1 dlGreek yogurt
0.5 tbspchili powderpreferably Indian
1 tbspgaram masala
1 tbsprapeseed oil or mustard oil
100 gcashew nuts
8tomato
2 tbspoilfor sauce
4garliccloves, finely chopped
0.5 tbspfresh gingergrated, for sauce
0.5 tbspchili powderpreferably Indian, for sauce
2whole cardamom
2 tspwhole fenugreek seedsfenugreek seeds
2 tbspliquid honey
1green chili
1 dlcream
0.5 potfresh cilantro
Instructions
1
Remove the skin from the chicken and pat dry. Cut deep slashes into the meat all over. Finely chop the garlic, mix with grated ginger and lemon juice, and rub the mixture thoroughly into the chicken. Sprinkle with salt and refrigerate for 20 minutes.
2
Mix together the chili powder, garam masala, oil, and yogurt. Pat the chicken dry with paper towels and rub the yogurt marinade all over. Refrigerate for at least 4-6 hours, ideally overnight.
3
Roast the chicken in the center of the oven at 200°C (400°F), or grill until golden brown and cooked through, about 50 minutes to 1 hour.
4
Let cool, then pull the meat off the bones in large pieces.
5
Soak the cashews in lukewarm water for at least 30 minutes. Drain and blend into a smooth paste using a food processor or immersion blender. Set aside.
6
Cut the tomatoes into pieces. Heat oil in a sauté pan over medium heat and cook the tomatoes, garlic, ginger, chili powder, cardamom, and fenugreek seeds until the tomatoes are completely soft.
7
Add the cashew paste and blend the sauce until smooth using an immersion blender. Optionally strain through a coarse sieve for an extra-smooth finish.
8
Return the sauce to the pan and simmer for a few minutes. Season with honey, finely chopped green chili, salt, and pepper. Whisk in the cream and room-temperature butter.
9
Add the chicken pieces to the sauce and heat through. Garnish with fresh cilantro.
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