Butter Chicken Korma | Chicken Makhani
Ingredients:
600g of chicken breasts – boneless
7 gloves of garlic – peeled
1 thumb sized ginger – peeled and chopped
5 fresh green chillies
150ml oil
2 onions – medium, finely chopped
1 x 400g tin of chopped tomatoes
1 tspn chilli powder
1 tspn turmeric
1 tspn salt
1 tspn cumin powder – PLEASE NOTE: The video says Cumin Seeds in error!
250ml water
¼ tspn red food colouring
1 tspn garam masala
2 tbsp dried fenugreek leaves
250ml of double cream
50g unsalted butter
Method:
Bash the garlic, ginger and chillies in a pestle & mortar to make a paste.
Fry the onions until they’re golden brown, and add the paste made earlier, and fry for 2 mins to get rid of the rawness.
Then add the tinned tomatoes, chilli powder, turmeric powder, salt, cumin powder, and stir.
Add water and cook with the lid on, stirring occasionally, for about 8 – 10 minutes until the tomatoes have softened.
Remove the mixture to a jug and blitz to a fine smooth gravy then transfer back to the pot.
Add the chicken and the food colouring and stir well. Cook with the lid on for around 25 minutes, stirring occasionally.
Once the gravy has reduced by half add the garam masala. Take the fenugreek leaves in between the palms of your hands and rub them to release their aroma and throw into the pot.
Put the lid on and allow to simmer for 5 mins to let the flavours infuse.
Add 250ml double cream and stir, cook for a further 2 mins
Gently stir in the butter, until it’s melted and remove from heat.
Serve immediately with fresh buttered naan.
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