Butter Chicken (Murgh Makhni) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tbsp fresh ginger, rough chop |
3 garlic cloves, rough chop |
1/2 cup blanched almonds |
2/3 cup yogurt |
1/2 tsp chili powder |
1/4 tsp ground cloves |
1/4 tsp ground cinnamon |
1 tsp garam masala |
2 tsp cardamom,4 pods, lightly crushed |
14 oz canned tomatoes |
1 1/4 tsp salt |
1 kg chicken breasts, (2lb 4oz) cut into chunks |
5 tbsp clarified butter or ghee |
1 onion, large thinly sliced |
6 tbsp cilantro, fresh fine chop |
4 tbsp half and half |
Directions:
1. In food processor or mortle/pestle, blend ginger/garlic to paste. Grind or fine chop almonds. Mix, paste, almonds, yogurt, spices, tomatoe, salt in a bowl. Stir in chicken. Cover and marinate in fridge 2 hrs or overnight.
2. Preheat oven to 350. Heat ghee, add onion and fry until soft and brown. Add chicken and marinade. Fry 2 minutes. Mix in cilantro. Pour into shallow baking dish. Pour cream and stir with fork.
3. Bake 1 hour. Rest 10 minutes. Broil 2 minutes or until brown. Spoon off excess oil.
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