Submitted by: Darlene in BC Canada

STEP ONE: Chop up chicken breasts. You can use any chicken part

Butter Chicken (Makhan Murg)
4 chicken breasts, skinned
1 large onion, finely chopped
3 Tbsp Butter
2 tsp garlic, crushed
1 tsp ginger, grated
1 tsp green chili peppers, finely chopped (or to taste)
1/2 tsp paprika
1 Tbsp curry powder
1 cup tomatoes sauce
1 tsp salt, or to taste

Cut chicken into bite size pieces. I removed the skin and any excess fat and left it with the bone in, you can debone also but cut in big chunks. You will have to increase the processing time if you remove the bone.

Note: I made 4 batches of sauce and used about 10 very large chicken breasts. If not canning - Serves: 3 to 4

STEP TWO: Chop onions and saute in butter

In saucepan, fry onions in butter till golden brown.

STEP THREE : Grate ginger

Grate fresh ginger

STEP FOUR: Chop peppers and garlic fine

Chop the garlic and capsicum until fine.

STEP FIVE: Add spices, garlic, peppers and ginger to onions and stir together

Add garlic, ginger, chili peppers, paprika and curry powder. Fry for a few seconds.

Different curry powders and also peppers have different heats. You can also use garam masala instead of the curry.

STEP SIX: Add tomato sauce and heat to simmer

Add tomato sauce, salt and chicken, slowly bringing to a boil.

I suggest to taste the sauce before adding the chicken and adjust the heat to your liking.

STEP SEVEN: Add chunks of chicken and mix well

Now add the chunks of chicken and mix well through the sauce.

STEP EIGHT: Ladle into jars loosely packed

Pack jars loosely leaving a 1 1/4” headspace. Process at 10 lb pressure. Pints 60 minutes and quarts 75 minutes.

PERSONAL NOTE: I removed the skin and any excess fat and left it with the bone in, you can debone also but cut in big chunks. You will have to increase the processing time if using boneless to 75 minutes for pints and 90 minutes for quarts. I also added a little bit of chopped fresh cilantro to the mixture just before processing.

STEP NINE: All processed and cooling

The photo shows a lot of jars. I made a large batch. I made 4 batches of sauce and used about 10 very large chicken breasts.

STEP NINE: Heat and serve. Enjoy!

On reheat: Add 2 to 3 Tbsp whipping cream to a pint and 1/4 to 1/3 cup to a quart of butter chicken, (or to your taste) stir and simmer till heated through. Garnish with the cilantro.

Whipping cream, or half and half
1 Tbsp coriander (cilantro), finely chopped (optional)