Makhani Murgh

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

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
Spicy
Gluten-free

Method

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