Murgh Makhani | Butter Chicken
- Daniel
- Nov 17, 2023
- 3 min read
Updated: May 19
The aftermath of the festival finds me with a delightful dilemma: leftover tandoori chicken. But in the spirit of resourcefulness and delicious ingenuity, this is where the magic of Butter Chicken begins to simmer.
Murgh Makhani, as it's traditionally known, isn't just a dish—it's a happy accident turned culinary legend, born from the clever use of leftovers and a rich, buttery tomato sauce.
Transforming the smoky remnants of tandoori chicken into Butter Chicken feels like a culinary nod to the past while still stirring up something fresh and exciting. The leftover marinade, mingling with tomatoes, cream, and a host of warm spices, creates a sauce that's velvety and comforting—almost like it's giving the tandoori chicken a second life.
It's a beautiful cycle, really, where nothing goes to waste and everything is celebrated, from the last flicker of a candle to the final spoonful of spicy marinade.
So here I am, still riding the wave of Diwali's culinary inspirations, about to share with you a Butter Chicken recipe that's close to my heart. Whether you're looking to extend the festive eating or simply in the mood for some rich, indulgent comfort food, this dish promises to wrap you in a blanket of creamy, spiced goodness.
Let’s not let the party stop with the festival—grab your leftover tandoori chicken, and let's get started with the recipe!
Ingredients:
(Serve 4)
Fresh Tomatoes, 600g
Garlic, 5 Cloves
Ginger, 2"
Sea Salt, Pinch
Unsalted Butter, 3 TBSP
Green Cardamom, 5
Cinnamon Stick, 1 Inch
Cloves, 4
Red Onion Finely Minced, 1
White Pepper, Pinch
Green Chili Deseeded Finely Chopped, 2
Cashew Nuts Finely Chopped, 20
Chili Powder, 2 TSP Adjust To Preference
Shahi Garam Masala Homemade, 1.5 TSP
Leftover Tandoori Chicken + Marinade Homemade, 1 Recipe
Fenugreek Leaves, 1 TSP
Heavy Whipping Cream, 100g
Fresh Coriander Coarsely Chopped, A Handful
Charcoal, 1 Piece
Ghee, 2 TBSP
Turmeric Rice Homemade, For Serving
Coriander Chutney Homemade, For Serving
Equipment:
Cast Iron Pot / Heavy Pot
Blender
Mortar & Pestle
Directions:
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Please visit my "Turmeric Rice" page for the recipe.
Please visit my "Tandoori Chicken" page for the tandoori chicken and coriander chutney recipes.
Make the Stock
Simmer vegetable scraps in 1L water for 5–8 mins.
Cover and steep for 5 mins.
Strain and discard the scraps. Reserve the stock.
Prep the Base
Blitz tomatoes in a blender until smooth. Set aside.
Pound garlic, ginger, and salt into a paste using a mortar and pestle.
Build the Sauce
In a cast iron pot over medium heat, melt butter.
Add green cardamom, cinnamon, and cloves. Sauté until aromatic.
Stir in onion. Season with salt and white pepper. Sauté until lightly caramelized.
Add garlic ginger paste. Sauté until aromatic.
Stir in green chilies, cashews, chili powder, and garam masala.
Deglaze with a splash of the simple stock.
Pour in the tomato puree and mix well.
Add the Chicken
Slice leftover tandoori chicken into quarters.
Add chicken and its marinade into the sauce.
Pour in 500g of the reserved stock. Stir to combine.
Simmer on low, covered, for 10–15 mins until slightly reduced. Stir occasionally.
Finish the Curry
Stir in fenugreek leaves.
Taste and adjust with salt, chili powder, or garam masala.
Pour in cream and simmer for another 2–3 mins.
Remove from heat. Garnish with coriander.
Smoke It (Optional but Recommended)
Burn a piece of charcoal until red-hot.
Place it in a small metal bowl.
Pour ghee over the charcoal.
Immediately place the bowl into the curry pot and cover tightly.
Let it smoke for 15 mins.
To Serve
Serve hot with turmeric rice and coriander chutney.
Best enjoyed immediately while the aroma lingers.
Mama Mia...
You have to give this a try...
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