Murgh Makhani (Butter Chicken)

Serving Size, Ingredients and Equipment:

For 4 people:

- 800 g boneless chicken breast

- 4 tbsp finely grated ginger

-4 garlic cloves, grated or pressed

- 1 tbsp lemon juice

- 3 tbsp clarified butter (ghee)

- 1 1/2 cups plain yogurt

- 1 cup creme fraiche / thick cream

- 1 can of plain, crushed tomatoes

- 1 large onion, chopped

- 3 tsp ground cumin

- 4 tsp garam masala

- 1 tsp ground coriander

- 1 tsp fenugreek powder

- 1 tbsp maple syrup



Cooking Instructions and Methods:

Marinate the chicken for 3 hours.

Pan-sear chicken at high temperate, without crowding the pan, for a few minutes on each side. Set aside in a bowl.

Heat ghee, add the onion a cook it for 5 minutes, then add the spices and stir for a minute.

Add the garlic and ginger, ground coriander, cumin and garam masala and stir shortly until fragrant.

Dump in the can of crushed tomatoes and cook down until tomato paste is caked to the side and bottom of the pan (about 15 minutes on medium-high heat).

Sir in the cream, maple syrup and fenugreek powder. Add the chicken and cook until done.

Serve it up with some rice.

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