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Makhani Murgh (Butter Chicken) |
This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice.
Ingredients :
- 2 tablespoons vegetable oil
- 2 skinless, boneless chicken breast halves, cubed
- 8 green cardamom pods
- 10 cloves, lightly pounded
- 10 whole black peppercorns
- 1 (1/2 inch) piece cinnamon stick
- 3 serrano peppers
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 (15 ounce) can crushed tomatoes
- 1 ¼ cups water
- 1 ½ teaspoons paprika
- 1 ½ teaspoons dried fenugreek leaves
- ½ teaspoon salt
- 1 tablespoon butter, softened
- ½ cup cream
Instructions :
Prep : 15M | Cook : 2 M | Ready in : 55M |
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Notes :
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