Makkhani Murghi (Chicken in Butter Sauce)
44
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Ingredients
| 4 | tablespoons |
tomato purée (passata)
|
|
| 1 | x |
water
to mix |
* |
| 1 | inch |
ginger
cube, fresh, peeled, grated finely |
* |
| ½ | pint |
cream
|
* |
| 1 | teaspoon |
garam masala
|
* |
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
sugar
|
|
| 1 | each |
green chili peppers
hot, fresh, finely chopped |
* |
| ¼ | teaspoon |
cayenne pepper
|
* |
| 1 | tablespoon |
coriander
fresh , finely chopped |
|
| 4 | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
cumin seeds
roasted and ground |
|
| 4 | ounces |
butter, unsalted
|
|
| 1 | x |
chicken
Tandoori-style, freshly cooked |
* |
Directions
Put the tomato paste in a clear measuring jug.
Add water slowly, mixing as you go, to make up 8 fl ozs of tomato sauce.
Add the ginger, cream, garam masala, salt, sugar, green chili, cayenne, coriander, lemon juice, and ground roasted cumin seeds.
Mix Well.
Heat the butter in a wide sauté pan or a large frying pan.
When butter has melted, add all the ingredients in the measuring jug.
Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so.
Add the chicken pieces (but not their accumulated juices).
Stir once and put the chicken pieces on a warm serving platter.
Extra sauce should be spooned over the top.
Nutrition Facts
Serving Size 4g (0.1 oz)Amount per Serving
Calories 18100% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
6%
Trans Fat
0g
Cholesterol 5mg
2%
Sodium 39mg
2%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
0%
Sugars g
Protein
0g
Vitamin A 1%
•
Vitamin C 1%
Calcium 0%
•
Iron 0%
* based on a 2,000 calorie diet
How is this calculated?
