Makkhani Murghi
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Title: Chicken in a butter Sauce (Makkhani Murghi)
Categories: Starters, Poultry, Indian, British
Yield: 6 Servings
1 1/4 kg Tandoori chicken
4 tb Tomato puree
Water; mixed with to make
225 ml ;tomato sauce
1 In cube ginger; peeled
275 ml Single cream
1 ts Garam masala
3/4 ts Salt
1/4 ts Sugar
1 Fresh chili; finely chopped
1/4 ts Cayenne pepper
1 tb Green Coriander; chopped
4 ts Lemon juice
1 ts Cumin seed; roasted & ground
4 oz Unsalted butter
The sauce in this recipe should be folded into butter at the very last
moment to prevent it separating. However all the other ingredients can be
combined up to a day ahead & refrigerated till needed. This is a
wonderfully simple but spectacular dish which transforms Tandoori chicken
with a sauce. MJ
In a clear measuring jug, stir the tomato puree with water up to the
volume required, to make a tomato sauce. Add ginger, cream, garam masala,
salt sugar green chile cayenne, very finely chopped
coriander, lemon juice and groind roasted cumin. (May be done in
advance to hear).
Heat the butter in a wide saut‚ pan or a large frying pan. When it has
melted, add the contents of the measuring jug. Bring to a simmer and
cook on medium heat for one minute, mixing in the butter as you do
so. Add the cooked tandoori chicken pieces (but not their accumulated
juices). Stir once and put chicken pieces on a warm serving platter.
Extra Sauce should be spooned over.
Recipe Madhur Jaffrey "Indian Cookery"
Mmed IMH c/o Gohlam BBS Fido 2:320/116.14
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