Butter Chicken Chicken Makhani |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 46 |
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Very tasty and spicy tender chicken. It goes well with Nan bread and onion venigar salad. Ingredients:
1 kg whole chicken, cut in 12 peices. |
100 gm butter |
300 ml cream |
3 cups tomato puree |
2 tea spoons garam masala |
2 tea spoons ground coriender |
2 tea spoons chilli powder |
2 cm ginger root shreded |
2 tea spoons minced garlic |
2 tea spoons green chilli paste |
1 tea spoon salt |
1 table spoon sugar |
2 table spoons coriender leaves to garnish |
Directions:
1. Heat half the butter in a frying pan and add giner, garlic and green chilli and stir for one minute.
2. Add chicken peices and fry until brown from all sides. remove chicken and keep a side.
3. Add the remaining butter and reheat.
4. Add tomato puree, red chilli powder, garam masala powder, coriander powder, salt and sugar. Stir well.
5. Add some water to make a thick gravy. Bring to boil on high and add the chicken peices back to the gravy and reduce the heat.
6. Stir gently to coat all the chicken pieces with tomato gravy. Add the cream and simmer for 10-15 minutes. Remove and place a alarge bowl. Garnish with some cream on top and coriender leaves.
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