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East Indian Butter Chicken
[
murgh makhani]
Instructor: Richard Feroze
416.710.8126
[email protected]

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ingredients list

Herbs & Spices (toasted and ground)
  • 1/2 tbsp black pepper
  • 1tbsp + 1tbsp red chili powder
  • 1 tbsp tumeric
  • 1tbsp coriander seed
  • 4 stalks methi (fenugreek) leaves
  • 4 stalks curry leaves
  • mint & coriander leaves (garnish)
Vegetables
  • 100ml garlic (minced)
  • 50ml lemon (juice only)
  • 4 shallots (chopped)
  • 750 ml tomatoes (chopped)
  • 1-2 chilies (fresh, chopped)
Remaining Ingredients
  • 4 chicken breasts (large chunks)
  • 3/4 block/pound butter (unsalted, cubed)
  • 100 ml cashews (toasted)
  • salt (to taste)
  • 250 ml oil (vegetable / canola / safflower)
  • yogurt (to taste)

Chicken Marinade & Preparation

Step 1
Marinade chicken with the following spices and mixture for 24 hours: black pepper, coriander seed, red chili powder (1tbsp), tumeric, salt, garlic, lemon juice and oil (100ml).
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Step 2
In a hot skillet, add 1/2 butter.  Add methi leaves to skillet and toast.  Add marinated chicken to hot skillet and sear quickly; do not cook through completely. 

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Step 3
Once chicken is seared and a bit of colour has formed, take off heat, remove chicken and set aside.  Clean skillet for re-use.

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Tomato Sauce & Butter chicken

Step 1
Reheat skillet on med-high heat.  Add other 1/2 of butter to skillet, melt and wait for pan to smoke slightly; butter will turn dark brown.


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Step 2
Add shallots, tomatoes, chilies and curry leaves to skillet.  Season with salt and saute until shallots are tender and tomatoes release their juices.  Reduce to low-med heat.
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Step 3
Add cashews, red chili powder (the other 1tbsp)
, enough water to cover all the ingredients, cover skillet and simmer until cashews are tender. 
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Step 4
Once cashews are tender, remove skillet from heat, transfer mixture to a blender and pulse until a smooth texture consistency is formed. Your tomato-cashew sauce is ready. Clean skillet for re-use.

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Step 5
Reheat skillet on med-high heat, add remaining oil, tomato-cashew sauce and fry. Add chicken, wait for mixture to boil, reduce heat to low, cover with lid and simmer until chicken is cooked thoroughly. Add 1-2 tbsp(s) of butter to finish sauce and adjust seasoning with salt.


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East Indian Butter Chicken
[
murgh makhani
]

Garnish your butter chicken with mint, coriander leaves and yogurt.

Perfect accompaniments include:
Steamed Rice, Roti and Pickled Chilies.

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Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
[email protected]
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