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	Chicken breast fillet(s)
¼ cup	Cashew nuts, unsalted and ground
	Salt
	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.