Grüner Veltliner
Indian Butter Chicken Murgh Makhani
Why it's a good match? Indian butter chicken (murgh makhani) pairs well with a Grüner Veltliner because this wine has the qualities to balance the rich, slightly spicy sauce and complement the flavors of the dish.
Ingredients list:
2 tbsp |
Peanut oil |
1 |
shallot(s), finely chopped |
1 |
onion(s), finely chopped |
60 g |
butter |
1 |
Lime(s), the juice |
3 tbsp |
Ginger, finely chopped |
3 tbsp |
Garlic |
5 tsp |
Garam Masala |
2 |
Chili pepper(s), dried, chopped |
1 tsp |
Cumin powder |
1 |
bay leaf |
120 ml |
yogurt |
½ cup |
sour cream |
500g |
Tomatoes, strained |
2 tsp |
Cayenne pepper |
500g |
|
¼ cup |
Cashew nuts, unsalted and ground |
pepper |
|
½ tsp |
Fenugreek, ground |
Preparation:
Heat 1 tablespoon of peanut oil in a saucepan and sauté the shallot and onion until translucent. Add the butter, lime juice, ginger, garlic, 3 teaspoons of garam masala, the chopped chilies, cumin, bay leaf, and ground fenugreek seeds and heat for 1 minute, stirring. Then add the passata and cook for another 2 minutes. Then add the yogurt and sour cream, season with salt, pepper, and 1 teaspoon of cayenne pepper, and simmer over low heat for 10 minutes.
Meanwhile, cut the chicken breast into bite-sized pieces and fry in a pan with 1 tablespoon of peanut oil until lightly browned (about 10 minutes). Add one or two ladles of the sauce to the meat, season with 2 more teaspoons of garam masala and cayenne pepper, and cook over medium heat. Add the meat to the rest of the sauce. To thicken the sauce, add 1/2 cup of ground, unsalted cashews.
Serve with rice or fresh naan bread.