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!