BBQ57/17: Murgh Makhani (Butter Chicken):
I have cooked a few dishes from Indian Kitchen by Maunika Gowardhan recently and have really enjoyed them. I spotted this dish and fancied trying it as it mixes BBQ with curry which sounds ideal!
I put ginger, garlic and a birds eye chilli into my mini food processer and blitzed it until smooth (fairly). I then put yoghurt into a bowl and added gram flour then mixed it until the lumps were gone before adding the garlic paste (above), paprika, chilli powder, garam masala, coriander, cinnamon, saffron and salt. I stirred the mixture well then added chicken thighs which I had sliced into bitesize pieces before mixing it well and leaving in the fridge overnight.
On cook day I fired up the BBQ with 2 zones for direct and indirect cooking. No smoking wood and no grill grates for this one. I then slotted the chicken onto skewers. As the chicken pieces were small I didn’t use the Russian skewers from Manchester vacs but used some smaller ones instead to avoid the chicken ripping/falling off.
When the grill was ready I placed the skewers on and started making the sauce by melting butter in a pan then adding cardamom pods, cassia bark and cloves. This was fried for 20 seconds before adding sliced onion and cooking for 5 minutes until the onion was light brown.
I then added grated ginger and 2 birds eye chillis then fried everything for a minute before adding chilli powder, garam masala and tomato puree. After mixing it I added double cream, honey, fenugreek, salt, pepper and some water.
I had been going back out to the chicken and rotating it every 5 minutes and it was coming along well. Once the internal temperature of the chicken hit 75C I took it off and added it to the sauce.
The chicken sat in the sauce on a low heat for 6 minutes before I served it up. The sauce had really softened the chicken.
The colour of the curry was fantastic and it smelt great.
I really enjoyed this dish it was a very tasty curry with a good kick to the sauce but it tastes very clean too unlike curry from a takeaway. There are quite a lot of ingredients used but I buy them in bulk from a Chinese supermarket which is a lot cheaper than the supermarkets. Amazon have started selling a lot of herbs and spices recently and they are also good value.
The chicken did catch slightly whilst I was making the sauce but the crispy bits are always the best! I wouldn’t actually change anything with this cook but will be making it more often because it was that good!