astray recipes: Murgh makhanwala (butter chicken)

Categories: Ethnic
Yield: 1 Servings

Measure	Ingredient
4	Cloves garlic (up to 6)
1 teaspoon	Ginger root, chopped
½ teaspoon	Turmeric powder, * see note
½ teaspoon	Cayenne
2	Serrano pepper w/seeds
1 cup	Plain yogurt
1 teaspoon	Salt
2 pounds	Boneless skinless chickens, cut in 1" pieces
3 tablespoons	Butter (preferably unsalted)
2	Onions, sliced thin
¼ teaspoon	Ground cinnamon
¼ teaspoon	Ground nutmeg
3	Cloves
3	Cardamom pods, peeled
1 teaspoon	Ground cumin
½ teaspoon	Cayenne
1 teaspoon	Ground coriander (dhania)
½ cup	Water
1½ teaspoon	Salt or less to taste
¼ cup	Cilantro, chopped

MARINADE

CURRY

Set the chicken aside. Using a blender, combine the other ingredients for the marinade into a smooth paste. Rub the marinade into the chicken pieces and place in an airtight container. Allow to marinate for at least 2 hours.

Melt butter in a heavy pan (dutch oven). Add the cinnamon, nutmeg, cloves and cardamom. Saute for one minutes until the spices release their aroma.

Add onions and fry until they turn golden. Add ground cumin, cayenne and ground coriander. Saute for 2 more minutes. Add the marinated chicken along with the excess marinade, water and salt. Bring to a boil, then turn down the flame and allow to simmer; partially covered, until chicken is tender, at least 15 minutes. Garnish with chopped cilantro.

NOTES : These ingredients can be found at the ethnic Indian food stores.

Recipe from Northern India.

Recipe by: American Statesman ⅗/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@...> on Mar 15, 1997

murgh makhanwala (butter chicken)