Butter Chicken – Murgh Makhani

Garam Masala:

Get the seeds out of the cardamom pods. Break the bay leaf into small pieces. Lightly toast all the unground spices in order in a frying pan and then powder them together in a mortar. Yields a bit of sweat on the brow and 4 tbsp of spice powder.

Butter Chicken:

Heat wok and toss 1EL oil in it. Brown half of the chicken for about four minutes, then remove from wok and set aside. Pour in a little more oil if needed, roast the remaining chicken in the same way, and remove.

Turn down to lowest heat and let butter melt in wok while stirring. Add the garam paprika, coriander, masala, ginger, chili(powder) cinnamon stick and cardamom pods and stir-fry until the spices release their fragrance (about one minute). Add the chicken meat and turn to the other side in the wok until the meat is completely coated with spices.

Add the pureed tomatoes and sugar and simmer gently, stirring occasionally, for 15-half hours, until the meat is tender and the sauce is creamy.

Remove the wok from the heat, whisk yogurt, whipping cream and and juice of one lemon until smooth, add and then simmer repeatedly on low heat for 5 minutes until the sauce is thick.

We usually serve it with basmati long grain rice, which is ideal for absorbing the sauce.

The Garam Masala each time fresh to mortar itself sounds at the beginning after a little work, is worth sic

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