Butter Chicken Spice: The LXV Family Murgh Makhani

Prep20 mins (plus 6 hr marinade)Cook50 minsServes4
Spice: Butter Chicken Spice Blend
Pour: 2023 The Tempo
Pour: 2022 Meso Syrah

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