Makhni Chicken
1 INGREDIENTS
* Tandoori chicken 1 kg/2 birds, cut into 8 pieces each
* Butter 120 gm/ 1/2 cup
* Coriander leaves, chopped 15 gm/1 tbs
* Cream 160 ml/ 2/3 cup
* Garlic paste 45 gm/3 tbs
* Ginger paste 45 gm/3 tbs
* Ginger, shredded 10 gm/2 tsp
* Green chillies 5
* Paprika 2.5 gm/ 1/2 tsp
* Salt to taste
* Tomatoes, chopped 900 gm
*
2 COOKING DIRECTIONS
1. Melt half the butter in a pot, stir in the ginger and garlic pastes and cook till the mixture is dry.
2. Add tomatoes and salt and cook till the tomatoes are mashed.
3. Add 480 ml/2 cups water and simmer for a few minutes.
4. Strain the gravy through a soup strainer into another pot.
5. Melt the remaining butter in a kadhai, add the shredded ginger and green chillies and sauté for a minute.
6. Add the paprika and wait for the colour of the masala to turn a bright red.
7. Add the strained gravy and bring to a boil.
8. Add the tandoori chicken pieces and simmer for 10 minutes till the chicken is tender. Stir in the cream.
9. Garnish with coriander leaves and serve with any Indian bread of your choice.
Mon 11 Feb 2013 - 0:38 by 
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