Chicken in a Butter Sauce
Makkhani murgha - Tandoori-style chicken transformed with a rich butter sauce. The sauce should be folded into butter at the very last minute to prevent separation.
Ingredients
- 4 tbsp tomato puree
- 200 ml water
- 2.50 cm piece fresh ginger
- 275 ml single cream
- 1 tsp garam masala
- 0.75 tsp salt
- 0.25 tsp sugar
- — green chilli
- 0.25 tsp cayenne pepper
- 1 tbsp fresh green coriander
- 4 tsp lemon juice
- 1 tsp ground roasted cumin seeds
- 110 g unsalted butter
- 1 quantity tandoori-style chicken
Equipment
- measuring jug
- sauté pan
- frying pan
Instructions
Sauce
Put the 4 tbsp tomato puree in a measuring jug . Add 200 ml water slowly, mixing as you go, to make up 225 ml of tomato sauce. Add the 2.50 cm piece fresh ginger , peeled and very finely grated, 275 ml single cream , 1 tsp garam masala , 0.75 tsp salt , 0.25 tsp sugar , green chilli , finely chopped, 0.25 tsp cayenne pepper , 1 tbsp fresh green coriander , very finely chopped, 4 tsp lemon juice , and 1 tsp ground roasted cumin seeds . Mix well.
Cook
Heat the 110 g unsalted butter in a wide sauté pan or a large frying pan . When the butter has melted, add all the ingredients from the measuring jug.
Bring to a simmer and cook over a medium heat for 1 minute , mixing in the butter as you do so.
Serve
Add the 1 quantity tandoori-style chicken , freshly cooked (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.
View Cooklang Source
---
title: Chicken in a Butter Sauce
description: "Makkhani murgha - Tandoori-style chicken transformed with a rich butter sauce. The sauce should be folded into butter at the very last minute to prevent separation."
servings: 6
time: 30 minutes
tags: [chicken, indian, butter sauce, main]
cuisine: Indian
difficulty: easy
---
== Sauce ==
Put the @tomato puree{4%tbsp} in a #measuring jug{}. Add @water{200%ml} slowly, mixing as you go, to make up 225ml of tomato sauce. Add the @fresh ginger{2.5%cm piece}, peeled and very finely grated, @single cream{275%ml}, @garam masala{1%tsp}, @salt{0.75%tsp}, @sugar{0.25%tsp}, @green chilli{1}, finely chopped, @cayenne pepper{0.25%tsp}, @fresh green coriander{1%tbsp}, very finely chopped, @lemon juice{4%tsp}, and @ground roasted cumin seeds{1%tsp}. Mix well.
> You can combine all the ingredients except the butter up to a day ahead of time and refrigerate them until they are needed.
== Cook ==
Heat the @unsalted butter{110%g} in a wide #sauté pan{} or a large #frying pan{}. When the butter has melted, add all the ingredients from the measuring jug.
Bring to a simmer and cook over a medium heat for ~{1%minute}, mixing in the butter as you do so.
== Serve ==
Add the @tandoori-style chicken{1%quantity}, freshly cooked (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.