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| Home -> [Central Asian, Cheese & Eggs, Dairy, Entrees, Indian, Poultry, Sauces & Dressings] -> [Makkhani murghi (chicken in butter sauce) Recipe] |
Makkhani murghi (chicken in butter sauce)
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| Artist: |
_ |
Yield: |
46 |
| Categories: |
Central Asian, Cheese & Eggs, Dairy, Entrees, Indian, Poultry, Sauces & Dressings |
Rating: |
no rating. |
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Ingredients:
| 4
| tbsp | Tomato Puree | | | Water to mix | | 1
| | Inch cube of fresh Ginger | | | -peeled & grated finely | | 1/2
| pint | Single Cream, (10 fl ozs) | | 1
| tsp | Garam Masala | | 3/4
| tsp | Salt | | 1/4
| tsp | Sugar | | 1
| | Fresh Hot Green Chili | | | -finely chopped | | 1/4
| tsp | Cayenne Pepper | | 1
| tbsp | Fresh Coriander | | | -finely chopped | | 4
| tsp | Lemon Juice | | 1
| tsp | Cumin Seeds | | | -roasted and ground | | 4
| oz | Unsalted Butter | | | Tandoori-style chicken | | | -freshly cooked |
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Procedures:
| 1 | Put the tomato paste in a clear measuring jug. | | 2 | Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce. | | 3 | Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds. | | 4 | Mix well. | | 5 | Heat the butter in a wide saute pan or a large frying pan. | | 6 | When butter has melted, add all the ingredients in the measuring jug. | | 7 | Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. | | 8 | Add the chicken pieces (but not their accumulated juices). | | 9 | Stir once and put the chicken pieces on a warm serving platter. | | 10 | Extra sauce should be spooned over the top |
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