Friday, August 1, 2008

Murg Makhni

BUTTER CHICKEN

French cuisine has a large following that keeps it's secrets alive. Indian cuisine on the other hand is a combination of spices and essence of the ingredients that go into the preperation that makes it stand out among the rest of the gourmet experience.
I wanted to make a dish that i was so fascinated with it's taste that i had tried several times to get deep and understand the flavors that makes the difference. Finally yesterday my pallet could not resist the crave for this wonderful dish, and finally i decided to go ahead and do what my sensable pallet wanted.

  • Cut the chicken into bite size pieces
  • Apply ginger garlic paste, chilli powder, coriender powder and salt
  • Heat a pan with 3 TB of oil and sear these chicken pieces
  • Remove them set aside.
  • In the same pan add cumin seeds, onions and ginger garlic paste and add little water just to release the fond.
  • Put corriender powder, blanced almonds, red chilli powder, fenugreek powder.
  • Once it is a little done, add diced tomatos.
  • Cook until the tomatos are done.
  • Puree this mixture to a fine paste.
  • Now in the pan add butter with the juices from the chicken.
  • Add the puree to the pan, then add the chicken to the sauce.
  • Add salt and add little tomato ketchup to get the tangyness.
  • Once it comes to a boil add cream.
  • Finally add garam masala (Already posted)
  • Let it simmer for another 5 minutes

This is surely going to be a great experience. Enjoy!

2 comments:

Indian Recipes said...

Bookmarked this recipe to try.

Me said...

So Nice...attractive and good work by you ...i like it and appreciate you...keep it up ...good work done by you.


Poultry

Fashion


Thanks !!!