Indian
Indian - Regional Mains
Butter Roti
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 700g bone-in chicken thighs
- • 3 tbsp butter
- • 500g tomatoes, pureed
- • 1 tbsp ginger-garlic paste
- • 1 tsp Kashmiri chili powder
- • 1/4 cup cashew paste
- • 1/3 cup double cream
- • 1 tbsp dried fenugreek leaves (kasuri methi)
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Coat the chicken in half the ginger-garlic paste, the Kashmiri chili powder, and salt; rest 1 hour.
2
Phase 2
Sear or grill the chicken pieces until browned and nearly cooked through.
3
Phase 3
Melt the butter, add the remaining ginger-garlic paste, then the tomato puree and cashew paste; simmer 15 minutes until the butter separates.
4
Phase 4
Add the chicken with 1/2 cup water and simmer 10 minutes until tender.
5
Phase 5
Stir in the cream, crushed kasuri methi, and garam masala; serve this Murgh Makhani hot with buttered roti.