Tuesday, September 05, 2006

Murgh Makhani (Butter Chicken)

Butter chicken is a restaurant classic, originating in Delhi. It is based on using up the remains of the tandoori marinade.


1/2 cup natural yogurt
1/2 cup ground almonds
1/2 tsp chili powder
1/4 tsp cinnamon powder
1 tsp garam masala
1/4 tsp cardamom powder
1 tsp grated ginger
1 tsp garlic pulp
400g can tomatoes
1 kg chicken, skined, boned and cubed
1 tbsp butter
2 medium onions, chopped
2 tbsp fresh coriander, chopped
4 tbsp of fresh cream (cream de leite)

  1. In a blender, blend yogurt, all the dry spices, ginger, garlic, tomatoes and salt. Add almonds, blend for another 20 sec. Marinate chicken overnight with this mixture.
  2. Heat butter in a frying pan. Add onions and fry until brown. Add the chicken mixture and stir fry for about 10 mins.
  3. Stir in about half of the coriander and mix well. Add fresh cream and stir in well. Bring to a boil. Garnish with remaining chopped coriander.
(Recipe from Indian Cuisine and Cooking Course by Montreal Consultant and Swadisht)

Labels: ,


Post a Comment

<< Home