MURGH MAKHANI – BUTTER CHICKEN CURRY

MURGH MAKHANI – BUTTER CHICKEN CURRY | BBQ DXB

October 21, 2020

OVERVIEW

METHOD

Grilling

PREP TIME

12 Hours 0 Mins

COOKING TIME

1 Hour 30 Mins

SERVES

6

SUGGESTED WOOD

Beech

ABILITY

Intermediate

INGREDIENTS

  • 800g Free Range Chicken Thighs, boned, skinned and halved|1 tsp ground cumin
  • 1 Lemon (juice and zest)|1 tsp ground coriander
  • 6cm fresh ginger, grated
  • 5 cloves of garlic, crushed
  • 2 tsp chilli powder
  • 1 ½ tsp salt
  • 100ml plain Greek yoghurt
  • 40g unsalted cashew nuts
  • 1 onion, finely chopped
  • Vegetable Oil
  • 800g/2tins whole peeled plum tomatoes
  • 1 teaspoon ground cumin
  • 4 cardamom pods
  • 2 whole cloves
  • 1 tbsp chilli powder
  • 1 tsp fenugreek powder
  • 2 fresh green chillies, halved length ways
  • 50g unsalted butter
  • 2cm more ginger, finely chopped (for the sauce)
  • 50ml double cream
  • Fresh coriander to garnish

METHOD

THE DAY BEFORE

STEP 1

Mix the lemon juice and zest, grated ginger, crushed garlic, chilli powder and salt together in a large bowl and add the chicken. Use your hands to coat well. Set aside in fridge for 1 hour.

STEP 2

Mix the yoghurt with the ground coriander and cumin and pour over the chicken. Mix well and leave overnight in the fridge, covered.

STEP 3

Soak the cashews overnight in 70ml water. When you’re ready to make your sauce, drain the liquid then grind the cashews to a paste in a pestle and mortar (or use a blender), adding a splash of milk to loosen if needed. Set aside.

ON THE DAY

STEP 1

To make your sauce, place a large pan on a medium-high heat with 2 tablespoons of vegetable oil. Add the chopped onion and cook for 5 minutes, until softened but not coloured.

STEP 2

Add the tinned tomatoes to the pan with a good pinch of salt, cumin, cardamom pods and cloves. Cook for 15 minutes, breaking them up with the back of a wooden spoon, until soft and cooked right down. Remove from the heat and blend the mixture with a stick blender and finally press through a course sieve set over a clean bowl to make a smooth puree.

STEP 3

Return the puree to the pan and slowly heat. Add the chilli powder and fenugreek. 

STEP 4

Fry the halved green chillies on a medium-high heat with 1 tablespoon of the butter for 2 to 3 minutes, until golden and aromatic, then pour into the tomato sauce. Slowly incorporate the rest of the butter, stirring. Finally, add your cashew nut paste and set sauce aside.

STEP 5

Set your BBQ up for grilling.

STEP 6

Thread your chicken onto skewers and cook on the barbecue for 15-18 minutes, turning after 10 minutes or so. The chicken should be a little blackened in parts but still slightly pink in the middle.

STEP 7

Heat your sauce to a gentle simmer and add chopped ginger and cream. Carefully remove the chicken from the skewers and place into the sauce, simmering for a further 5-10 minutes, or until the chicken is completely cooked through.

STEP 8

Serve your curry garnished with fresh coriander leaves, naan bread, onion pickle and a dollop of mint yoghurt.