Murgh Makhani (1)
May 19th, 2008 by ashvattha
See Also: Murgh Makhani (2)
Chicken Makhani is also as popular as Chicken Butter Masala or as Butter Chicken. In restaurants it is made with either Tandoori Chicken or Chicken Tikka. Tikka means boneless piece of meat. This dish has a beautiful flavour of sweet fenugreek. The main ingredients are always tomato and butter along with other spices. This dish originates from North India.
Serves 4-5
Preparation
Ingredients:
* 1 kilo chicken breasts or boneless pieces.
* 1 jar of Geeta’s Regional Sauces - Makhani.
* 2 tablespoons of Tandoori paste.
* 500 gms Natural Yoghurt.
* 4 tablespoons of fresh cream.
* Fresh coriander for garnish.
Method
* Mix Tandoori paste with yohurt well. Marinate the meat with the paste for 4 hours or overnight in the fridge.
* Pre-heat oven to 400 degrees f. Arrange marinated meat on a baking dish and cook for 10 minutes. Remove from oven and cut the same in bite size pieces.
* Empty contents of the Makhani sauce jar in a thick botton pan. Add equal amount of water and bring to boil.
* Add chicken pieces and simmer on low heat for 7-8 minutes. Add fresh cream and stir well.
* Simmer for another 5 minutes and remove.
* Garnish with fresh coriander and swirl of fresh cream
Serve with Basmati Rice.
