Real makkhani murghi (chicken in butter sauce)

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Recipe by: johannick

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Tomato Puree
Water to mix
1 Inch cube of fresh Ginger,
-peeled grated finely
1/2 pt Single Cream, (10 fl ozs)
1 ts Garam Masala
3/4 ts Salt
1/4 ts Sugar
1 Fresh Hot Green Chili,
-finely chopped
1/4 ts Cayenne Pepper
1 tb Fresh Coriander,
-finely chopped
4 ts Lemon Juice
1 ts Cumin Seeds,
-roasted and ground
4 oz Unsalted Butter
Tandoori-style chicken,
-freshly cooked

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.