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

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