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Butter Chicken Spice: The LXV Family Murgh Makhani
LXV Recipe

Butter Chicken Spice: The LXV Family Murgh Makhani

Prep20 mins (plus 6 hr marinade)
Cook50 mins
Serves4
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Neeta's Pairing

Make it the LXV way

LXV Butter Chicken Spice Blend Spice blend

Butter Chicken Spice Blend

2023 The Tempo Wine pairing

2023 The Tempo

45% Merlot, 43% Cab Franc, 6% Cab Sauv, 6% Petit Verdot. 409 cases. Central Coast AVA. The most approachable wine in the lineup — plush, marshmallow-like texture with ripe cherry and baked-fruit character.

Wine pairing

2022 Meso Syrah

100% Syrah Clone 470 from Armaa.N Vineyard, Willow Creek District. The first Syrah made from our estate vineyard — shows both Armaa.N's potential for power and delicacy. Clone 470 is the most widely planted…

Our house version of the dish that started the LXV spice program — the blend was built backwards from this recipe, which came from Kunal's parents' kitchen. The trick that separates it from restaurant butter chicken is roasting the tomatoes with the aromatics before blending, which concentrates sugar instead of adding it. Restrained heat, round texture, plush fruit: The Tempo is the classic call, while the 2022 Meso Syrah adds a savory counterweight to all that butter.

Ingredients

  • MARINADE: 2 lbs boneless chicken thighs, halved
  • 3/4 cup full-fat yogurt
  • 1 1/2 tbsp LXV Butter Chicken Spice Blend
  • 1 tbsp ginger-garlic paste
  • 1 tsp fine sea salt
  • GRAVY: 2 lbs ripe Roma tomatoes, halved
  • 1 yellow onion, quartered
  • 8 garlic cloves, peeled
  • 2-inch piece ginger, sliced
  • 2 dried Kashmiri chilies
  • 1/4 cup raw cashews
  • 2 tbsp neutral oil
  • 6 tbsp cold unsalted butter, cubed
  • 1 tbsp LXV Butter Chicken Spice Blend
  • 1/2 cup heavy cream, plus more to swirl
  • 1 tbsp kasuri methi, crushed
  • 1 tsp honey, only if the tomatoes need it
  • Salt to taste; cilantro and naan to serve

Method

  1. Marinate the chicken in the yogurt, 1 1/2 tbsp LXV Butter Chicken Spice Blend, ginger-garlic paste and salt for at least 6 hours, overnight if you can.
  2. Heat the oven to 425°F. Toss the tomatoes, onion, garlic, ginger, dried chilies and cashews with the oil and a big pinch of salt. Roast on a sheet pan 30-35 minutes until the tomatoes collapse and the edges catch color.
  3. Meanwhile, broil or grill the marinated chicken 6-7 minutes per side until charred at the edges and just cooked. Rest, then cut into large bite-size pieces, saving every drop of juice.
  4. Blend the roasted vegetables until completely smooth, adding up to 1/2 cup water. Pass it through a sieve if you want the glassy restaurant texture — it is worth the two extra minutes.
  5. Return the purée to a wide pan over medium-low heat. Stir in the remaining 1 tbsp Butter Chicken Spice Blend and simmer 10 minutes.
  6. Drop the heat to low and whisk in the cold butter a few cubes at a time, never letting the sauce boil. It should turn glossy and pale orange.
  7. Stir in the cream and kasuri methi. Taste: if the tomatoes were sharp, add the honey; if they were sweet, leave it out and add salt instead.
  8. Fold in the chicken and its juices and warm through 5 minutes — long enough to marry, short enough that the chicken stays tender.
  9. Swirl a spoon of cream over the top, scatter cilantro, and serve with naan for wiping the pan.

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https://www.lxvwine.com/recipes/butter-chicken-spice-the-lxv-family-murgh-makhani/ · LXV Wine, Paso Robles