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!