Murgh Makhani (Indian Butter Chicken) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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this meal is very yummy that i love and make all the time Ingredients:
2 teaspoons dried chili pepper flakes |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1 1/2 teaspoons garam masala |
1 1/2 teaspoons salt |
1 1/2 teaspoons fresh ginger, grated |
2 garlic cloves, crushed |
5 roma tomatoes, seeded, diced |
125 g natural yoghurt |
500 g chicken breast fillets, chopped (skinless) |
125 g butter |
2 red capsicums, sliced |
2 brown onions, thinly sliced |
1/3 cup thickened cream |
1/4 cup fresh coriander, chopped |
Directions:
1. mix the spices, salt, ginger, garlic, tomatoes and yogurt together in a large bowl. add the chicken pieces and toss well to coat. marinate in the refridgerator for 30 to 60 minutes.
2. melt the butter in a large frying pan over medium heat. add the capsicums and onion and cook, stirring, until the onion softens. add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
3. increase heat to medium- high and stir in the cream and coriander. cook until mixture just begins to boil, stirring continuously. serve immediately with rice.
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