• September 22, 2018, 12:51 PM
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Author Topic: Butter chicken (Murgh Makhana) recipe from an ex pat on Dubai Old Days site  (Read 2249 times)

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Offline Ghoulie

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Butter chicken (Murgh Makhana) recipe from an ex pat on Dubai Old Days site

You will need:

200ml natural yoghurt,

1/4 tsp crushed bay leaves,

1 tsp chilli powder

1/4 tsp ground cloves,

1 tsp garam masala,

4 green cardamom pods,

1 tsp ginger pulp,

1 tsp garlic pulp (Try and avoid using powders for these two, it will not taste the same if you do)!

1 400g can peeled tomatoes,

1 1/4 tsp salt,

1kg chicken, skinned, deboned and cubed.(Chicken breast is what we use).

75g butter(Or ghee)

1 tbsp corn oil ,

2 medium onions, sliced randomly,

1/4 tsp ground cinnamon,

2 tbsp fresh coriander,chopped,  not for me Ta !

4 tbsp cream,

50g ground almonds

Method:

a).Place the yoghurt, ground almonds, and all the dry spices, ginger, garlic, tomatoes and salt in a large sized mixing bowl and blend together thoroughly.

b).Put the chicken into the mixing bowl with the yoghurt mixture. Set aside.

c).Melt together the butter and oil in a large wok or frying pan. Add the onions and fry for about 2-3 minutes.

d).Add the chicken mixture and stir-fry for about 7 to 10 minutes.

e).Stir in about half of the coriander and mix well.

f).Pour over the cream and stir in well. Bring to the boil.

Garnish your butter chicken with the left over chopped coriander. No thanks !

This is our House maid's recipe

Our daughter says: 'This is to die for'! BTW: I add about a tsp of Harrissa as well. Please use this as a guide line, you can increase or decrease as you are cooking to get the taste that you want.
nil carborundum illegitimi

Offline natterjak

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Thanks for posting this recipe Ghoulie :)
"Don't burn the spices" is the most dangerous truism of all - because it's incomplete. It should be "Don't burn the spices but do cook them!"
You'll never make BIR if you're too cautious frying your spices.....


Offline Ghoulie

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Any one tried this one?
nil carborundum illegitimi


 


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