CORIANDER, GINGER, AND CHILE BUTTER CHICKEN

Butter chicken, or murgh makhani, is the dish I always order in Indian restaurants, as it’s a favorite on UK menus. I had an amazing version at Moti Mahal restaurant in Delhi, where it originated, and this is my take on it. Start marinating the meat the night before to allow the flavors to develop.

SERVES: 4

INSTRUCTIONS:

MARINADE

• 2 garlic cloves, peeled and finely chopped
• 1½-inch piece of fresh ginger, peeled and grated
• 1 red chile, seeded and finely chopped
• Juice of ¼ lemon
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp ground turmeric
• ½ cup plain yogurt
• Sea salt and freshly ground black pepper

CHICKEN CURRY

• 1 pound boneless, skinless chicken thighs, cut into 1½-inch pieces
• Olive oil or ghee
• 1 small onion, peeled and finely diced
• Sea salt
• 2 garlic cloves, peeled and finely chopped
• 1-inch piece of fresh ginger, peeled and finely chopped
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground turmeric
• Pinch of chili powder, or to taste (optional)
• 2 Tbsp tomato purée
• 2 Tbsp butter
• Small bunch of fresh cilantro, leaves roughly chopped, to garnish

INSTRUCTIONS:

1. Combine garlic, ginger, chile, and lemon juice in a bowl. Add chicken pieces and mix well. Cover and set aside.
2. Toast coriander and cumin seeds in a dry pan until aromatic. Grind to a powder and mix with turmeric, yogurt, salt, and pepper.
3. Pour the yogurt mixture over the chicken. Mix well, cover, and marinate for at least 2 hours (or overnight if possible).
4. Heat a large, heavy-bottomed pan over medium heat. Add olive oil or ghee. Sauté onion with a pinch of salt for 5 minutes. Add garlic and cook until lightly golden, then add ginger and cook for an additional minute.
5. Add ground coriander, garam masala, turmeric, and chili powder (if using). Stir until aromatic. Add tomato purée and stir for 30 seconds. Add butter and stir until melted.
6. Remove chicken from marinade and wipe off any excess. Add chicken to the pan and cook for 10 minutes, turning occasionally, until cooked through. Lower heat, add remaining marinade to the pan, and cook gently for 5 minutes until piping hot (be careful not to let the sauce boil). Adjust seasoning as necessary. Serve garnished with chopped cilantro leaves.