Butter Chicken

According to legend, Murgh Makhani, or Butter Chicken as it is known in English, was invented by a chef by the name of Kundan Lal Gujral in the City of Peshawar in what is now Pakistan during the period of the British Raj. Whatever its origins, it has spread across the world and is now one of the best-known and most-loved recipes to emerge from the sub-continent. ‘Recipe’ is perhaps not quite the right word, however, as Butter Chicken is more of a method of cooking than a recipe of itself, and there are countless variations on this wonderful theme. It is easy to produce, quick to make, and delicious to eat. All hail, Kundan Lal Gujral!

2 tsp paprika.
2 tsp ground coriander.
1 tsp garam masala.
1 tsp ground fenugreek.
1 tsp ground ginger.
1 tsp cinnamon.
Cayenne pepper to taste.
Salt to taste.
¼ cup olive oil.
1 kg boneless chicken meat, diced.
50 g butter.
1x 400g can diced tomatoes.
¼ cup jaggery [or raw sugar].
1 cup yoghurt.
Lime juice.

Mix the spices together and set aside. Place a sauté pan on a hot flame and add the oil. Quickly seal the meat all over, preferably in two batches, then remove and set aside.
Reduce heat and melt the butter. Add the spice mix and stir fry for about one minute then add the meat. Chow around until the meat is well covered with the spices, then add the tomato and sugar. Stir though, bring to the boil, reduce heat to a simmer, cover and cook for 15-20 minutes until the meat is cooked through.
If you wish to freeze some or all of the mixture, you should do so at this point, packing into serving sized containers and labelling them appropriately.
If serving all the mixture at once, add the yoghurt, stir through and bring to the boil again. Reduce the heat and simmer for a further 5 minutes until the sauce thickens then serve with a squeeze of lime juice and rice on the side.

Serves: 6.

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