Butter Chicken (Murgh Makhani)

• 份量: 8 servings
• 准备时间: 1 hr
• 总时间: 2 hrs

配料

900 g Chicken thighs, boneless, skinless (6 to 8 thighs)

70 g Garlic clove(s), (14 medium cloves) grated, divided

68 g Fresh ginger root, (4-inch piece) peeled and grated, divided

40 g Yogurt, plain, whole-milk

15 g Neutral oil

21 g Kashmiri chili powder, divided (see “Before we begin” note)

20 g Kosher salt, divided

10 g Lime juice, fresh (from 1/2 lime)

3 g Black pepper, freshly ground (1 1/2 teaspoons)

75 g Ghee, or clarified butter, homemade or store-bought, melted, divided

1 g Green cardamom, whole (5 pods)

1 g Bay leaf, dried (4 leaves)

3 g Cinnamon stick(s), (one 2-inch stick)

200 g Red onion(s), (1 medium onion) thinly sliced

5 g Coriander seeds, ground (1 1/2 teaspoons)

5 g Cumin seeds, ground (1 1/2 teaspoons)

6 g Fenugreek leaves, dried, divided

3 g Turmeric root powder, (1 teaspoon)

600 g Fire-roasted canned tomatoes, crushed or blended (see “Before we begin” note)

220 g Water

265 g Heavy cream, divided

15 g Unsalted butter, cold

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Basmati rice, cooked, for serving, optional, as needed

步骤

Using a sharp knife, trim chicken thighs of any sinew and cut into 3- by 1-inch pieces.

In a large bowl, stir together 50 g garlic, 45 g ginger, yogurt, oil, 12 g chili powder, 10 g salt, lime juice, and black pepper until well combined.

Add chicken thighs and gently turn to coat evenly in marinade. Cover and refrigerate for at least 1 hour and up to 12 hours.

Adjust oven rack to 3 inches below broiler element and preheat broiler on high.

Set a wire rack in a parchment-lined 1/4 sheet pan and spray with nonstick cooking spray. Transfer marinated chicken to rack and, using a pastry brush, brush 10 g ghee evenly over chicken.

Broil until top side of chicken pieces are charred in spots, 8 to 10 minutes. Flip chicken, brush second side with 10 g ghee, and broil until charred in spots on second side, 8 to 10 minutes. Flip chicken and continue broiling until edges are charred and chicken registers 165 °F / 74 °C on an instant-read thermometer, 10 to 15 minutes longer.

Transfer sheet pan to a heatproof surface and set aside.

Meanwhile, in a large Dutch oven, heat 40 g ghee over medium heat until shimmering.

Add cardamom, bay leaves, and cinnamon, and cook, stirring occasionally, until aromatic, 2 to 3 minutes.

Add onion and cook, stirring frequently, until softened and golden, 2 to 3 minutes. Add remaining 20 g garlic and remaining 23 g ginger, and cook, stirring frequently, until fragrant, 1 to 2 minutes.

Reduce heat to medium-low and add 7 g chili powder, coriander, cumin, 4 g fenugreek, and turmeric, and cook, stirring frequently, until spices are fragrant and the mixture begins to stick to the bottom of the pan, about 1 minute.

Add tomatoes, 220 g (1 cup) water, and remaining 5 g salt, and stir to combine. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, about 15 minutes.

Remove from heat.

Remove and discard cardamom pods, bay leaves, and cinnamon stick.

Using an immersion blender, blend sauce until mostly smooth, about 1 minute.

Add reserved broiled chicken and pan drippings to sauce, along with 220 g cream, and stir to combine. Set pot over medium-low heat and cook until sauce comes to a simmer and chicken is warmed through, about 5 minutes.

Remove from heat, add butter, stir to combine, and transfer butter chicken to serving platter.

In a 1-quart saucepan, heat remaining 15 g ghee over medium heat until shimmering. Add remaining 2 g fenugreek and remaining 2 g chili powder, and cook, stirring constantly, until fragrant, about 30 seconds. Carefully pour hot tadka evenly over butter chicken. Drizzle remaining 45 g heavy cream over the top.

Serve butter chicken with cooked basmati rice (if using) and/or paratha or naan.

备注

Before we begin

Fenugreek leaves: Also called kasoori methi, dried fenugreek leaves have a nutty and herbaceous flavor, with notes of celery, fennel, and even maple syrup. The leaves are often used in chicken and lamb curries. You can find them at specialty spice shops or online.

Kashmiri chili powder: Kashmiri chilies have a vibrant red hue and a balanced flavor profile—a little sweet, a little smoky, with a mild heat level. You can buy them whole or in powdered form, and you can find Kashmiri chili powder at specialty spice shops or online.

Fire-roasted tomatoes: We like using Muir Glen fire-roasted tomatoes for this dish, but any whole canned tomatoes will work. The tomatoes should be crushed by hand or blended before being used in this recipe.

Bread: Butter chicken can be served with rice and/or paratha or naan.

Tips :

Add sugar to adjust the tanginess of the sauce.

Butter chicken is supposed to be tangy, but depending on the kinds of canned tomatoes you use, the sauce can scan as too tangy.

If you find the sauce to be too tangy for your taste, you can dial down the tanginess by adding granulated sugar a teaspoon at a time, until the sauce is right where you want it.