Murgh makhanwala (butter chicken)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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