Makhani Murgh (Butter Chicken)
List of Ingredients
Also known as butter chicken, this recipe
is made by braising pieces of day-old grilled
chicken, preferably tandoori style, in a
creamy tomato sauce.
Serves 4
Leftover Tandoori Chicken or 2 small roasted
chickens cut into serving pieces and
skinned
4 tbsp. unsalted butter
2 tsp. ground cumin
2 c. tomato puree
1 c. heavy cream
1/4 c. julienned fresh ginger
1/2 c. finely chopped fresh coriander
Coarse salt and black pepper to taste
Recipe
1. Melt 2 tbsp. butter in a large heavy
non-stick saute pan over medium high heat.
Add chicken pieces, sprinkle with cumin and
saute, turning, for about 3 mins. Add puree,
cream, ginger, s&p, and simmer until chicken
absorbs some of the sauce and becomes
meltingly tender, about 15 mins. Stir in
remaining butter. (Dish may be made ahead
and refrigerated for up to 2 days. Reheat
and add more pepper and fresh coriander if
necessary).
2. Transfer to a warm dish and serve.
Note: for a hotter dish, fold in up to 4
green chiles, stemmed and minced, into the
sauce.
|
|
member logon
