--- 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." url: "https://briansunter.com/recipes/chicken-in-butter-sauce" --- # 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. 1 min 6 servings main chicken indian butter sauce Scale Units ## 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 1 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. Note You can combine all the ingredients except the butter up to a day ahead of time and refrigerate them until they are needed. ### Cook 2 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. 3 Bring to a simmer and cook over a medium heat for 1 minute , mixing in the butter as you do so. ### Serve 4 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 recipe.cook ``` --- 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 rating: 4.5 --- == 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. ```