Makkhani murghi (chicken in butter sauce)
46 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Tomato Puree |
| Water to mix | ||
| 1 | Inch cube of fresh Ginger, peeled & grated finely | |
| ½ | pint | Single Cream, (10 fl ozs) |
| 1 | teaspoon | Garam Masala |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| 1 | Fresh Hot Green Chili, finely chopped | |
| ¼ | teaspoon | Cayenne Pepper |
| 1 | tablespoon | Fresh Coriander, finely chopped |
| 4 | teaspoons | Lemon Juice |
| 1 | teaspoon | Cumin Seeds, roasted and ground |
| 4 | ounces | Unsalted Butter |
| Tandoori-style chicken, freshly cooked | ||
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.