Dennis Prescott

Butter Chicken, aka Flavour City.

There are days that you step into the kitchen, open your fridge, and decide that on a scale of 1-10, you’re at a BLT level of cooking energy. You want to be in & out in 10 minutes flat. Back to the couch. And back to your marathon style “Suits” watch-a-thon. There are other times where you enter the kitchen floor  like Rocky entering the ring. You’re there for the long haul, with a counter full of ingredients, and you’re going to come out singing like a champ. This is a butter chicken moment…

Butter chicken is one of my all time, top 10, desert island favourite dishes. I love it with a forever love. It has my heart. Yes, the flashy Rogan Josh & Korma’s of the world may come along, and they’re no doubt delicious, but my first curry love belongs to this dish.

I was on the road a few years ago and had a lay-over in Montreal. Feeling adventurous, my bandmate Marc & I hit the streets in search of something life-changing for dinner. Having been to Montreal several times before, the city had hit a culinary expectation level with me that was second only to Paris (and possibly New York) for complete deliciousness everywhere you look.

**Please visit and eat in Montreal**

We happened across this small 10 seat Indian restaurant. I chose my dish Eine Mine Mo style, and was served the most amazing thing. Over the next 2 or 3 years, every single time we ordered Indian food, it was Butter Chicken. Possibly my all time comfort food dish. Delicious for days.

Butter Chicken

Serves 4 to 6

For the Chicken;

2 lbs chicken thighs, cut into 1 inch chunks

1 teaspoon red chilli powder

1 tablespoon lemon juice

Butter, for basting

Marinade;

3/4 cup yoghurt

1 teaspoon turmeric

1 teaspoon garam masala

1 tablespoon ground nut oil

1 1/2 tablespoons ginger paste

1/2 tablespoon garlic paste

For the sauce; 

2 1/2 inch piece of fresh ginger, minced

8 cloves of garlic, minced

2 green chilli peppers, split

4 tablespoons of butter

1 cinnamon stick

2 cloves

4 green cardamom pods

1 black cardamom pod

1/2 teaspoon fenugreek seeds

3 cups tomato puree

1 tablespoon red chilli powder

1 tablespoon garam masala

1 tablespoon fried fenugreek leaves, crushed

1/2 tablespoon honey

2/3 cup heavy cream

To serve;

Fresh cilantro, diced chillies, lime, and more cream

Cook!

Rub the your red chili powder and lemon juice over the chicken. Season with salt, and set aside for 20 -25 minutes.

Combine all of your marinade ingredients in a bowl, and rub it all over the chicken. Cover with plastic wrap, and place in the fridge overnight.

Preheat your oven to 400 degrees.

Skewer the chicken, and place them on a rack set overtop a baking tray. Bake for 12 minutes, turning half way through. Baste the cooked chicken with butter and set aside.

Melt your butter in a large dutch oven over medium heat. When the butter has melted, through in your cardamom, cloves, and cinnamon. Cook until the become nice and fragrant (2-3 minutes), and add your fenugreek seeds, garlic, ginger, and chillies. Saute for about 5 minutes.

Add your tomatoes, chilli powder, and a pinch of salt, and reduce the gravy for 20 minutes, stirring often.

With a hand blender, puree the sauce until nice and smooth.

Pour in 2 1/2 cups of water, bring the sauce back to a boil, then reduce the heat and simmer for 15 minutes.

Add your honey, fenugreek leaves, and chicken, and stir to combine. Cover, and continue simmering for 8 minutes. Lower your heat to medium low, and pour in your cream and stir in your garam masala. Continue simmering one last time for 5 minutes.

Top your cooked curry for fresh cilantro, some diced chillies (if you like it hot), and a drizzle of heavy cream.

Enter flavour heaven. Eat Delicious.

Adapted from: http://www.ecurry.com/blog/indian/curries/gravies/murgh-makhani-butter-chicken/