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.

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