Recipe: Velvet Butter Chicken (Makhani Murgh) for Mark

Hi Mark:-) I think this must be the dish you are looking for. I do love Indian Butter Chicken :-) It's delicious!

Velvet Butter Chicken (Makhani Murgh)
Source: Classic Indian Cooking by Julie Sahni
Servings: 8

8 legs and breasts of tandoori chicken
3 cups canned tomatoes in puree, measured with puree
4 green chilies, seeded) or substiute 1/2 tsp. red pepper (cayenne)
2 Tbsp. chopped fresh ginger root
10 Tbsp. (1 1/4 sticks) sweet (unsalted) butter
4 tsp. ground cumin
1 Tbsp. paprika
2 tsp. Kosher salt
1 1/2 cups heavy cream
2 tsp. garam masala
2 tsp. ground roasted cumin seeds
1/4 cup firmly packed coriander (cilantro) leaves

Put tomatoes, green chilies, and ginger in a blender or food processor and blend to a fine puree.

Place 8 Tbsp. butter in a large heavy-bottomed pan, preferably one with a non-stick surface, over medium heat. When the foam begins to subside, add the chicken pieces and brown until they are brown and nicely seared all over. Remove with a slotted spoon into a bowl.

Add cumin and paprika to the butter in the pan, and cook, stirring rapidly, for 10-15 seconds. Add tomato puree to the pan, and cook, uncovered until sauce is thickened (bout 5-8 minutes), stirring constantly to prevent sticking and burning.

Add salt, cream, and chicken pieces. Gently stir in the chicken pieces. Coat chicken pieces evenly and thoruoghly with sauce. Reduce heat to medium-low, and simmer, uncovered until fat begins to seperate from the sauce and a thin glaze appears on the surface (about 10 minutes.) Check and stir often to ensure that sauce is not burning.

Stir in the remaiming 2 Tbsp. butter, garam masala, and roasted cumin. Turn off the heat, and let the dish stand covered, for 1/2 hour before serving.

When ready to serve, heat thoroughly, check for salt, and fold in chopped coriander (cilantro) leaves.

Note:
- This dish may be prepared and refrigerated up to 2 days, or frozen. Defrost thoroughly before reheating. To reheat, simmer gently until heated through. Taste, and, if necessary add salt.

- To perk up flavors, fold in a little garam masala, ground roasted cumin and chopped coriander leaves.

- Serve with Patiala Pilaf (rice) or Fragrant Pilaf Banaras Style (rice), and/or Poori (bread) or Paratha (bread).

I have not made this recipe but have had it many times at Indian restaurants. It is exquisite! "This chicken preparation is a classic example of the true flair and skill of Indian cooks. In this dish, Makhani(meaning "buttered," or "in butter") and Murgh (meaning chicken, and referring in this context to the leftover day-old tandoori chicken pieces) are combined."