Pollo a la mantequilla indio auténtico (murgh makhani)

Ingredientes

• 450 grams chicken thighs (bonelesss, kinless and cut into 20g chunks - note 1)
• 90 grams Greek yoghurt (full-fat - note 2)
• 20 grams ginger and garlic paste (homemade or store bought - note 3)
• 2 grams garam masala (note 4)
• 1 gram turmeric powder
• 2 grams Kashmiri chilli powder (note 5)
• 4 grams salt
• 1 gram dried fenugreek (kasoori methi - note 6)
• 8 grams lemon juice
• 200 grams chicken stock (or water for deglazing the pan)
• 20 grams oil (or ghee)
• 150 grams onion (finely chopped)
• 8 grams salt
• 100 grams curry paste (homemade or good quality bought version - note 7)
• 200 grams chopped tomatoes (tinned or fresh)
• 8 grams sugar
• 350 grams cream (35% — Whipping cream or double cream)
• 50 grams cashew nuts
• 100 grams butter (unsalted)
• Basmati rice
• Flat breads
• Green chutney

Preparación

1. 1

   Marinate the chicken — In a large bowl, mix chicken thighs with yogurt, garlic-ginger paste, garam masala, turmeric, chili powder, salt, fenugreek, and lemon juice.

2. 2

   Coat and rest — Use your hands to thoroughly coat the chicken in the marinade. Cover and rest for 10 minutes or up to 24 hours in the fridge is preferred if you plan ahead.

3. 3

   Sear the chicken — Heat a cast-iron pan over high heat with a touch of ghee or neutral oil. Sear the marinated chicken in batches until golden on all sides. Set aside. Don’t wipe the pan.

4. 4

   Deglaze with juices — Add a splash of water or stock to loosen up the pan fond (the browned bits). This will be added to the sauce later for flavor.

5. 5

   Sauté onions — In a clean non-stick pan, sauté finely chopped onions in neutral oil or ghee over medium heat until soft and lightly golden.

6. 6

   Add curry paste — Stir in the curry paste and cook for 1–2 minutes until aromatic and the oil begins to split from the paste.

7. 7

   Cook tomatoes — Add chopped tomatoes and cook down until thick, reduced, and paste-like. This takes about 3 minutes on medium heat.

8. 8

   Add cream — Pour in the double cream and stir to combine. Let it bubble gently to bring the flavors together.

9. 9

   Add cashews — Stir in roasted cashew nuts. Simmer briefly, just until the nuts begin to soften.

10. 10

    Blend smooth — Transfer the mixture to a high-speed or stick blender and blend until completely smooth. Return to the pan.

11. 11

    Add butter — Stir in cold butter to enrich and gloss the sauce. Let it melt slowly for the best texture.

12. 12

    Add chicken and simmer — Return the seared chicken (with any resting juices) to the sauce. Simmer on low until the chicken is cooked through. Serve hot with naan or rice.