The Walleye Magazine

Just Like Buttah!

- By Chef Rachel Globensky

Originatin­g in northern India in the late 1940s, murgh makhana, or “chicken with butter,”—aka butter chicken—is a silky-smooth curry that is deceptivel­y easy to make, despite its complex flavour palate. Chicken (light or dark meat—you choose) is made tender and juicy when marinated in a simple yogurt-garlic-ginger sauce, and the longer it marinates, the better it’ll be. The spice list may look daunting, but I promise you can find them in the spice aisle at any of our bulk stores, or at larger supermarke­ts. You probably have most, if not all, at home right now.

Aim for letting the saucy chicken

The Walleye sit in the marinade for a couple of hours at least, or overnight if you’re a planner. And when you start the cooking process, make the curry sauce in the same pan as you’ve used to brown your chicken. Those little browned bits are hella flavourful.

Butter chicken is sublime when served over fluffy basmati rice, alongside some garlic naan bread, and maybe a sautéed veggie or two so you don’t get scurvy. Try this dinner on for size next time you’re craving Indian take-out. It’s just the best! (kripyā bhojan kāānnaṅd lijīyai)—Hindi for “please enjoy your meal.”

Sauce:

2 Tbsp olive oil 2 Tbsp ghee*

1 large onion, chopped *can substitute 1 Tbsp butter + 1 Tbsp oil for 2 Tbsp ghee

1½ Tbsp minced garlic 1 Tbsp ginger, minced 1½ tsp ground cumin 1½ tsp garam masala 1 tsp ground coriander

Heat ghee in the same pan, and sauté onions for 5–6 minutes, until they start to sweat. Scrape up the yummy brown bits as you stir!

Add garlic and ginger and stir for 1 minute. The MOST delicious smells will come at your nose! Add in all the spices and stir another 20 seconds.

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