Makkhani Murghi (chicken In Butter Sauce) Recipe
Yield: 46 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Tomato Puree,
1/4 tsp: Cayenne Pepper,
Water to mix,
1 tbsp: Fresh Coriander,
1 Inch: cube of fresh Ginger,
-finely chopped,
-peeled & grated finely,
4 tsp: Lemon Juice,
1/2 pint: Single Cream,, 10 fl ozs
1 tsp: Cumin Seeds,
1 tsp: Garam Masala,
-roasted and ground,
3/4 tsp: Salt,
4 ounce: Unsalted Butter,
1/4 tsp: Sugar,
Tandoori-style chicken,
1: Fresh Hot Green Chili,
-freshly cooked,
-finely chopped,
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.
Source from luhu.jp
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.
Source from luhu.jp