Makkhani Murghi (Butter Chicken)
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 lbs skinless chicken, and cubed
- 1 teaspoon salt
- 1 inch fresh ginger, chopped
- 4 garlic cloves, chopped
- 1⁄4 pint plain yogurt
- 1 lemon, juice of
- 2 inches cinnamon sticks, broken up
- 6 green cardamoms
- 6 cloves
- 8 dried red chilies
- 6 peppercorns
- 1 tablespoon oil
- 2 tablespoons tomato puree
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 pint fresh single cream
directions
- Mix together in a large bowl the yogurt with the lemon juice. beat well.
- In a grinder grind the cinnamon stick, cardamoms, cloves,chillies and the peppercorns, till fine. Mix the spices into the yogurt.
- Add the chicken stir well to ensure that the meat is coated with the spice mix. Allow 2 hours to marinate.
- Crush the ginger and garlic with the salt to make a pulp.
- Heat the oil in a pan and fry the garlic and ginger pulp, for 1 minute.
- Add the chicken and cook for 10 mmins.
- Add the tomato puree and butter, reduce the heat and cook for 10 minutes.
- In a separate pan put the tomatoes and ground cinnamon, bring to the boil, reduce the heat and simmer to reduce the mix by half.
- Rub the tomatoes through a sieve and add to the chicken, cook for 5 minutes.
- Add the cream and stir.
- Serve with plain boiled rice.
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