Butter Chicken

Butter Chicken (Murgh Makhami )

By Kinder Giron

Be prepared for a gastronomical treat- this has been an oft requested dish in the Boyd Home for decades.
Instructions (Time: Prep- 35 minutes. Cook- 55 minutes. )

Things You'll Need:For the Tandoori Chicken:
· Around 3 lbs of chicken, skinned and boned (…you’ll want plenty of leftovers)
· 3 jars of Pataks Spicy Ginger & Garlic Marinade & Grill Sauce(11oz ea.) (Available at any local Indian Grocery Stores)
· 8oz of plain yoghurt

For the sauce:
· 2 lbs of tomatoes (seeded & pulped)
· 1 stick of butter
· 1/2 tsp salt
· Generous amount of pepper
· 6 ounces (180 ml) of heavy cream
· 1 green chili (diced)
· 2 tbsp of chopped coriander leaves for garnish

1. Prepare Tandoori Chicken by following the directions on the Patak jar, except you’ll want to cut the chicken into large bite size pieces instead of scoring. (Time: Prep- 20 minutes. Marinade- 1hr. Cook- 40 minutes)
2. In a wok or heavy skillet, gently simmer the tomatoes until their liquid evaporates leaving a thick paste. This should take 5-10 minutes. Add the butter, salt and pepper. Then add the cream, chili, and finally the chicken pieces. Gently simmer for 5 minutes. (Time: Prep- 15 minutes. Cook 15 minutes)
3. Transfer the chicken to a serving dish and garnish with the coriander leaves. Remember, the coriander leaves are important for this dish to be perfect. You can serve the butter chicken with rice or any Indian bread.
4. Extra leftovers or “didn’t like it”? Call the Boyd’s and we’ll take it off your hands!