Tandoori chicken in a butter sauce
Makkhani murghi is a wonderfully simple but spectacular dish in which the Tandoori chicken is transformed with a creamy, gently spiced sauce
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
4 tbsp tomato purée
water, to mix
2.5cm cube of fresh ginger, peeled and grated very finely to a pulp
275ml single cream
1 tsp garam masala
Âľ tsp salt
ÂĽ tsp sugar
1 fresh, hot green chilli, finely chopped
ÂĽ tsp cayenne pepper
1 tbsp fresh green coriander, very finely chopped
4 tsp lemon juice
1 tsp ground roasted cumin seeds
110g unsalted butter
Tandoori-style chicken
Method
Put the tomato paste in a clear measuring jug. Add water slowly, mixing as you go, to make up 225ml of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chilli, cayenne, green coriander, lemon juice, and ground roasted cumin seeds. Mix well.
Heat the butter in a wide sauté pan or a large frying pan, When the 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 chicken pieces on a warm serving platter. Extra sauce should be spooned over the top.
This recipe is from Madhur Jaffrey's Indian Cooking, published by BBC Books
