Butter Chicken Murg Makhani
The ultimate in tasty creamy heaven - not for those on a diet
Steps
Preparation.
Place in a bowl 2 tablespoons of yoghurt , the tandoori masala and salt , mix well and add the chicken , ensure the chicken is coated well and evenly.
Cover and leave in the fridge for 2 days to marinate.
Preparation.
Mince the garlic and onion into a paste.
Liquidise the chopped tomatoes.
Melt the butter in a large deep saucepan.
Gently fry the onion paste for about 1 minute , add all the remaining powdered ingredients and the coriander and stir well.
Add the tomato paste , tomato puree and chicken stock and stir well allow to simmer for 10 minutes.
Add the marinated chicken and simmer for 5 more minutes.
Add the cream , yoghurt , powdered almonds and cinnamon stick and stir well.
Allow to simmer gently stirring regularly for 30 minutes taste check and if required remove the cinnamon stick.
Remove from heat and place in a ovenproof dish.
Place in the over at 200c for a further 20-25 minutes stirring regularly.
Serve on pilau rice.
This dish is best and us.
Ingredients
chicken legs-thighs, chicken breasts, unsalted butter, double cream, chicken stock, plain yogurt, chopped tomatoes, tomato paste, cinnamon stick, mild chile, sweet paprika, brown onion, garlic cloves, garam masala, tandoori masala, ground almonds, coriander, salt