Butter Chicken, Coconut/Mango Chutney & Chapati

Description

Butter chicken, also known as "murgh makhani," is found throughout northern India, particularly in the Punjab region. The dish is made in the 1950's by Kundan Lal Gujral, who owned the Moti Mahal restaurant in the city of Delhi. The recipe for butter chicken is world famous because of the marinated chicken in yoghurt that is cooked in a rich creamy tomato sauce with ghee, lots of peppers, onions, carrot, garlic and several other spices like coriander, garam masala, cummin, cardemom.

Often, the meal is served with rice and chapati or naanbrood and herbs like parsley or fenegreek are incorporated. Just like tikka masala it is a beloved dish that is frequently prepared, especially during special occasions like holi festival or other holidays. DevilsColors is presenting the fresh version with white radice instead of carrot, coconut/mango chutney and a drizzle of lime or orange.

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Ingredients
  • 400 g chicken or chicken thigh fillet
  • 100 g besan flour
  • 100 g ghee or cream butter
  • 100 ml thick creamy yoghurt
  • 100 ml cream
  • 1 can peeled tomatoes
  • 3 red chilli peppers
  • 3 garlic
  • 2 onions
  • 1 white radice (daikon)
  • 1 coconut
  • 1 mango
  • 1 lemon or orange
  • 1 tbsp sugar
  • 3 tsp cummin seeds
  • 3 tsp salt
  • 2 tsp garam masala
  • 2 tsp coriander seeds
  • 2 tsp chilli powder
  • 3 Indian bay leaves
  • 3 black cardemom
  • 3 green cardemom
  • 1 cinnamon stick
  • 1 star anise
  • 30 g ginger
  • 5 g dried fenugreek or fresh
  • 1 drizzle oil
  • 1 drizzle vinegar
  • 1 drizzle luke warm water
Instructions
  1. 1
    1. Preparing the cocnut/mango chutney: Peel the mango and open the coconut. Put the cocnut water in a cup and grate the cocnut meat. Chop 2 peppers and mango into small pieces, together with some coconut water and grated coconut in a pan. Add a drizzle of vinegar, lemon, 1 tsp. salt, 1 grinded cummin seeds, 1 coriander seeds, 1 black, 1 green cardemom, 1 garlic, 10 g ginger, 1 tbsp. sugar. Cook slow and stir till it becomes a paste. Let it cool down and the chutney is ready.

    2. Cut the chicken in big chunks. Add the yoghurt and all the left over grinded spices including the grated coconut, squize some lemon over it and let it marinate for an hour. Save the fenugreek and oil for the chapati's.

    3. In a sauce pan with some oil. Bake 2 chopped onions, 2 garlic, till onions are glazed. Add the marinated chicken tlll it turns white and add the white radice. Then add the coconut water, some lemon juice, add a can off peelde tomatoes and cook and stir for 20 mins. Then add the cream and the butter. Let it simmer for half an hour while preparing the chapati's.

    4. In a bowl, add the besan flour with a pinch of salt, the 5 g fenugreek, some ghee and some luke warm water. Kneed the dough till soft. Make 6-8 little balls. Roll them and make little round pancakes, bake on a hot plate or pan and butter them with ghee. Save them in a towel and serve your dish with the cocnut/mango chutney et voilà, bon appétit your in culinary heaven!
Keywords: rice, butter, butter chicken, murgh makhani, garam masala, Indian, naan, chapati, chutney, mango chutney, fenegreek, lemon.

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