Butter Chicken (Murgh Makhani)

🥘 Ingredients

• basmati rice 320 g
• onion 2
• garlic 6 clove
• ginger 25 g
• neutral oil 2 tbsp
• butter 50 g
• garam masala 6 tsp
• tomato passata 8 dl
• cream 2 ½ dl
• chicken 650 g
• pepper 1 pinch
• salt 1 pinch
• sugar 2 tsp
• chili flakes 1 tsp
• cilantro 1 handful

1. 1

   Rinse the basmati rice thoroughly under cold water in a sieve and put it in a pot with fresh water, using twice as much water as rice. Bring it to a boil, cover, and let the rice simmer for 10 minutes . Turn off the heat and let it rest, covered, for 10 minutes .
2. 2

   Peel and roughly chop the onion and garlic . Peel and roughly chop the ginger .
3. 3

   Heat a heavy-bottomed pot or sauté pan with the neutral oil and half of the butter .
4. 4

   Fry the onion, garlic and ginger until glossy and soft over medium heat, so the onions caramelise and turn sweet.
5. 5

   Add the garam masala and fry for a couple of 2 minutes until an aromatic smell rises.
6. 6

   Pour in the tomato passata and let it simmer for 10 minutes .
7. 7

   Blend the sauce smooth with a stick blender . Then add the cream . Thin it with a little water if you want a looser sauce.
8. 8

   Cut the chicken into bite-sized pieces and let them poach in the sauce for 5 minutes .
9. 9

   Add the rest of the butter in small cubes to the sauce.
10. 10

    Season the butter chicken with pepper , salt , sugar and optionally a little chili flakes if you want extra heat.
11. 11

    Serve the butter chicken with the cooked rice, topped with a small handful of fresh cilantro .