Classic Butter Chicken (Murgh Makhani) with Vegetarian Mushroom Option

This rich and creamy Butter Chicken, also known as Murgh Makhani, is a perfect indulgence for any occasion. With aromatic spices and a luscious tomato-based sauce, it pairs beautifully with rice or naan. For a vegetarian option, substitute mushrooms for the chicken and enjoy a similarly delicious experience!

Ingredients

For the Marinade:

• 800g chicken (thighs recommended; for vegetarian, use large mushrooms)
• 80g full-fat Greek yoghurt
• 1 tbsp ginger and garlic paste
• 1 tbsp vegetable oil
• ½ tsp salt
• Juice of 1 lemon
• 1 tbsp red chilli powder
• 1½ tbsp ground cumin
• ½ tsp garam masala

For the Sauce:

• 1kg fresh tomatoes
• 5cm fresh ginger (half grated, half finely chopped)
• 4 garlic cloves
• 4 green cardamom pods
• 5 cloves
• 1 bay leaf
• 1 tbsp red chilli powder
• 80g butter
• 2 green chillies
• 75ml single cream
• 1 tsp salt
• 2 tsp dried fenugreek leaves (crushed)
• ½ tsp garam masala
• 1 tbsp sugar
• Fresh coriander for garnish

Method

Step 1: Marinate the Chicken (or Mushrooms)

1. Preheat the oven to 220°C (200°C fan). Heat a baking tray in the oven.
2. Make small cuts in the chicken pieces to help the marinade soak in.
3. Combine all marinade ingredients in a dish and coat the chicken or mushrooms. Refrigerate for 10 minutes.

Step 2: Cook the Chicken or Mushrooms

1. Place the chicken (or mushrooms) with marinade on the hot baking tray and cook for 15 minutes, turning halfway through for even browning.

Step 3: Prepare the Sauce

1. Combine tomatoes, 125ml water, grated ginger, garlic, cardamom, cloves, and bay leaf in a pan. Simmer for 10 minutes until the tomatoes break down.
2. Remove larger spices, then blend until smooth. For a silky finish, strain through a sieve.
3. Return purée to the pan, add chilli powder, and simmer for 12-15 minutes until thick and glossy.

Step 4: Combine and Simmer

1. Cut the chicken or mushrooms into bite-sized pieces and add to the sauce along with any roasting juices.
2. Add 200ml water for desired consistency and simmer for 3-5 minutes.
3. Gradually whisk in butter until the sauce becomes glossy.

Step 5: Finish and Serve

1. Add the finely chopped ginger, green chillies, and cream to the sauce. Simmer gently to avoid splitting.
2. Stir in salt, crushed fenugreek leaves, garam masala, and sugar. Adjust seasoning to taste.
3. Garnish with fresh coriander and serve with rice or naan. Add a knob of butter to each plate for an extra touch of indulgence.

Enjoy the rich, creamy goodness of this Butter Chicken or Mushroom Curry! Perfect for family dinners or special occasions.