Butter Chicken - Murg Makhani |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
|
The ultimate in tasty creamy heaven - not for those on a diet Ingredients:
8 -12 chicken thighs (with bones) |
100 g unsalted butter |
300 ml double cream |
200 ml chicken stock (oxo or knorr will do) |
4 tablespoons plain yogurt |
400 g chopped tomatoes |
2 tablespoons tomato paste |
1 cinnamon stick |
1 teaspoon mild chile |
1 teaspoon sweet paprika |
1 medium brown onion |
3 garlic cloves |
1 1/2 teaspoons garam masala |
2 teaspoons tandoori masala |
100 g ground almonds |
1 teaspoon coriander (crushed) |
1 teaspoon salt |
Directions:
1. Preparation (2 days before).
2. Place in a bowl 2 tablespoons of yoghurt, the tandoori masala and salt, mix well and add the chicken, ensure the chicken is coated well and evenly. Cover and leave in the fridge for 2 days to marinate.
3. Preparation (On the day).
4. Mince the garlic and Onion into a paste. Liquidise the chopped tomatoes. Melt the butter in a large DEEP saucepan. Gently fry the onion paste for about 1 minute, add all the remaining powdered ingredients and the coriander (not the almonds) and stir well. Add the tomato paste, tomato puree and chicken stock and stir well allow to simmer for 10 minutes. Add the marinated chicken and simmer for 5 more minutes. Add the cream, yoghurt (2 Tablespoons), powdered almonds and cinnamon stick and stir well. Allow to simmer gently stirring regularly for 30 minutes Taste check and if required remove the cinnamon stick (Important). Remove from heat and place in a ovenproof dish. Place in the over at 200°C for a further 20-25 minutes stirring regularly.
5. Serve on Pilau rice.
6. This dish is best and usually served at weddings and special events due to the prohibitive cost of making it in India. However we are able to enjoy it at anytime. The sauce will freeze and keep for up to a month, and this is VERY fattening! but delicious.
|
|