Murg Makhani
Source of Recipe
Cindy Hamilton - rec.food.cooking
Murg Makhani (Butter Chicken)
1 large whole skinless, boneless chicken breast (both pecs from one
chicken)
Stuff to turn the chicken breast into Chiken Tikka (I like Patak's
paste)
2 tablespoons butter
1/4 large sweet onion, thinly sliced and cut into 1-inch lengths
a jumbo garlic clove (or more), crushed
1" fresh ginger, peeled and grated finely
0.5 teaspoon cayenne
0.25 teaspoon cinnamon
0.25 teaspoon nutmeg
0.125 teaspoon powdered cloves
0.25 teaspoon cardamon powder
1 teaspoon cumin
1 teaspoon coriander
salt to taste
1 cup (half a 14-oz can) of crushed or diced tomatoes, drained
1 cup heavy cream
more butter to taste
cilantro, chopped roughly, for garnish
Marinate the chicken breasts for chicken tikka. I prefer to salt them
before marinating, but I'm just that way. Grill them until they are at
least half-cooked (get a nice color on the outside; the insides
can finish cooking in the sauce).
In a large frying pan, melt 2 tablespoons butter. Sautee the onions
over
medium heat until translucent. Add the ginger and garlic. When
they start to smell good, add all of the powdered spices. If the
pan seems too dry, add a little butter. Sautee the spices until
they release their odors. Stir in the tomatoes, and cook until
they are thoroughly blended with the spices and aromatics.
Add the cream, and cook briskly until the sauce reduces and is as
thick as you wish. Adjust the seasoning with salt.
Cut up the chicken breasts and add to the sauce. Cook until they are
done through. Plate as you wish, garnishing with cilantro.
You can fully cook the chicken ahead of time. If you do this, make
sure
it's cooked through to avoid food-borne illness.
If you're going to cook the chicken at the last minute, you can make
the sauce first, then cook the chicken. The sauce will hold while
you are at the grill.
He made the pullao, so I can't reproduce the recipe without aid.
The salad dressing was made by guess and by golly.
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