Heavenly Mumbai Butter Chicken Masala
my desi murgh machni
Real authentic butter chicken "my desi mumbai murg machni" recipe for that .professionally cooked experience at home, inspired by Nickesh from Luton and Kevin from Hastings. Its influence comes from the Surti region, north of Mumbai in the state of Gujarati. Its healthy and low in fat.
The heart of the dish is founded on select whole ground spices and a balance of fresh green herbs. Its low in fat with deep layers of authentic flavours, mild heat level, lovely aroma and is deliciously aromatic, rich tasty with a creamy texture. Heavenly!
See Recipe below.
Bipin's Authentic Butter Chicken Recipe - a real treat
This is a real Butter chicken (desi mumbai murgh machni) recipe for that professionally cooked experience at home, inspired by Kevin, from Hastings. Its influence comes from the Surti region, north of Mumbai in the state of Gujarati. It has select whole ground spices and a balance of fresh green herbs. Its low in fat with deep layers of authentic flavours, aroma and is deliciously aromatic, rich tasty with a creamy texture. Heavenly!
- 600g diced chicken preferably 700g chicken thighs on the bone skinless and scored (substitute the Chicken with paneer for a heavenly vegetarian experience, guaranteed)
- 1 packet fresh mumbai butter masala (special blend of surti style green herbs and a unique blend of 15+ whole ground spices with a cardamom aromatic signature)
- 1tbsp tomato purée
- 2tbsp freshly ground cashews -medium to fine powder
- 1tbsp double cream or 2 tbsp of coconut milk (Ideally grate 1tbsp of coconut block, its the purist form of cocnut available and I find the flavours fresh and tropical
- 1 tsp paprika
- 1 tbsp of freshly ground cashews or 1 if you prefer 1 tbsp of ground almonds
- 50g quality salted butter (ideally Lurpack or New Zealand Butter as this does make a big difference to the buttery flavour)
- 0.5tsp of Gujarati Garam 15+ Spice blend (authentic garam-ultra curry powder)
(i) Gently seal and brown the chicken in a tsp of sunflower oil, knob of butter and 0.5 tsp of Gujarati garam curry powder + paprika (optionally add 3 whole cardamom pods too for the added dimension). Keep it on low heat to avoid burning the spices and most importantly conserve the delicate aroma and flavours. Put aside once cooked(ii) In a separate heavy based deep frying pan, gently fry the fresh butter masala + tomato purée in the 1 tsp of sunflower oil + all of the butter. After 5 mins add 2 tbsp of water and cook for further 5-10 mins to create saucy consistency(iii) add the sealed chicken into the sauce, warm through and fold in the single cream/coconut milk + ground cashews/almond and adjust the consistency of the sauce with a little water. Cook gently for further 5-10 mins.(iv) season to taste, and garnish with freshly chopped coriander. Serve with warm buttery naan bead and fluffy basmati rice.Job done! Any questions or need any cooking tips please free to contact me.