ほとんどのインドカレーレストランにあるバターチキンカレーが大好きです。
大抵はメニューの一番上にのってることが多いので、一番ポピュラーなカレーかと思ったのですが、レシピが見つかりません。図書館にも行きましたし、ネットでも探しました。
一つそれらしきものを見つけたのですが、材料を見るとなんだか違うよな〜って感じがします。生クリームとバターは絶対に入ってるはずです。
どなたかご存知の方いらっしゃいましたら是非教えてください！

インド料理大好きで〜す。レストランでは必ずバターチキンを頼みますよ。バターチキンは、１９５０年代にMoti Mahalというデリーにあるレストランで作られたそうです。だから庶民の味ではないみたいですね。これは余談ですが、下を参考にして挑戦してみて下さい。４人前です。

~ MURGH MAKHANI ~
2lb(900g)Chicken (skinned quarters, smaller pieces on the bone) or boneless pieces (tikka) 4-5tablespoons oil

-For the marinade-
2 cups of full-fat yoghurt
6 garlic cloves
1/2 in (1cm) square of fresh ginger
2/3 teaspoon red chilli powder or paprika
1/4 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
a tiny pinch of tandoori colouring (optional)
1/2 teaspoon salt
2 teaspoons lime juice

-For the makhani sauce-
1 1/2 lb (700g) tomatoes
1/2 teaspoon kasuri methi (dried fenugreek leaves)
3 oz (75g) chilled butter
1/2 teaspoon paprika
few drops of vinegar
1/4 teaspoon garam masala powder
salt
1 1/2 oz (40g) single cream

1. First prepare the marinade. Place the yoghurt in a piece of cheesecloth and leave to havng to allow the whey to drip away. Puree the garlic and the ginger in a blender. Add this and the marinade spices, salt and lime juice to the yoghurt and mix well.

2. Scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi-pulp with a fork or potato masher. Put the kasuri methi into a grinder and reduce to a powder.

3. Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt mixture for at least 1 hour, preferably 2; for best results leave overnight.

4. When ready to cook, heat the oil in a large, thick-bottomed skillet and put in the chicken withe the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.

5. Put the tomatoes pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.

6. Add the chilled butter and paprika; after the butter has melted, let it cook for just 1 minute. Taste. If it has no sourness, add a few drops of vinegar. Add the kasuri methi and garam masala powder and salt to taste. After 30 seconds, add the cream and stir. The sauce is now ready. Pour it into the skillet and mix well with the chicken. Serve immediately.

If butter is cooked for as long as 3 minutes it will turn into ghee and become a grainy emulsion. So start with chilled butter and cook for less than 2 minutes after the butter has melted.

You can cook the chicken ahead of time. But makhani sauce takes only 5-6 minutes to prepare and should be made when the dish is to be eaten. You can cook the tomato ahead, but add the butter just before serving.

In India, restaurants mix a litte raw papaya puree into the marinade as tenderizer.

single creamというのは、普通のクリーム（植物性じゃない方がよいと思います。）で大丈夫でしょう。fenugreek は独特な香が強いので、入れ過ぎると台無しになってしまいます。御注意を。
　

snowy owl さん 丁寧なレシピありがとうございました！感激です！
明日早速作ってみます！