Murgh Makhani (Butter Chicken)
According to Sam Sifton, who adapted this recipe for New York Times Cooking, “Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth, and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger, and tomatoes scented with garam masala, cumin, and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.” You will find several of the ingredients, some of which are Fairtrade Certified in honor of Fairtrade Month, in our Weekly Sale from October 13th – 19th, so it’s a perfect time to give this one a try!
Whisk together the yogurt, lemon juice, turmeric, garam masala, and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day). In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger, and cumin seeds, and cook until the onions start to brown. Add the cinnamon stick, tomatoes, jalapeño, and salt, and cook until the jalapeños are soft, about 10 minutes. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes. Stir in the cream/coconut milk and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes. Add the nuts, cook for an additional 5 minutes, and remove from the heat. Use tongs to remove the bones from the cooked chicken thighs and add the chunks of chicken back to the pot. Garnish with the cilantro leaves and serve over rice.