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| Makkhani Murghi (Chicken In Butter Sauce) Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 46
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Ingredients
4 tablespoon tomato puree
1 water to mix
1 inch cube of fresh ginger, peeled &; grated finely
1/2 pint single cream, (10 fl ozs)
1 teaspoon garam masala
3/4 teaspoon salt
1/4 teaspoon sugar
1 fresh hot green chili, finely chopp; ed
1/4 teaspoon cayenne pepper
1 tablespoon fresh coriander, finely chopped
4 teaspoon lemon juice
1 teaspoon cumin seeds, roasted and ground
4 oz unsalted butter
1 tandoori-style chicken, freshly coo; ked
Cooking Directions:
Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. Mix Well. Heat the butter in a wide saute pan or a large frying pan. When butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add the chicken pieces (but not their accumulated juices). Stir once and put the chicken pieces on a warm serving Platter. Extra sauce should be spooned over the top.
entrees,poultry,sauces
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