Makhani Murgh

Name: Makhani Murgh (Tandoori Chicken Cooked in Butter and Tomato Sauce)
Cuisine: India
Ingredients: ½ teaspoonful garam masala; 1 teaspoonful red pepper (degi mirch); 1 tandooori chicken (1½ lb (680 g) in weight); 4 tablespoonfuls thick cream or (double) cream (malai); 1 tablespoonful finely-chopped fresh coriander leaves or parsley; 2 to 3 green chillies (sabz mirch); ½ teaspoonful roasted ground black cumin seeds; 4 teaspoonfuls sugar; 2 dessertspoonfuls lemon juice; ½ oz (15 g) shredded ginger; 2 level teaspoonfuls salt; 4 ozs (115 g) butter; 1 lb (455 g) tomatoes 4 ozs (115 g) tomatoes; 2 ozs (60 g) butter; ½ teaspoonful red pepper

Tandoori Chicken Cooked in Butter and Tomato Sauce

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

A tandoori murgha (prepared by one of the previous recipes) when further cooked in butter and tomato sauce is known as makhani murgh.

Ingredients

Ingredients for the sauce

2 ozs (60 g) butter
1 lb (455

Asia
India
Dinner
Gluten-free
Spicy

Method

For the sauce:—Heat the butter. Remove from the fire, add 1 teaspoonful red pepper, 1 lb (455 g