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Receta Murgh Makhani (Butter Chicken)
by Navaneetham Krishnan

Murgh Makhani (Butter Chicken)

A blend of creamy, peppery and natural sour tang from the yogurt into the tender and juicy chicken pieces.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: a side dish with rice

Ingredientes

  • 400g chicken - cut into bite sizes
  • 1-2 tbsp yogurt
  • 2 tbsp butter
  • 2-3 sprigs curry leaves
  • 1 tsp garam masala/all spice powder
  • Salt to taste
  • For the curry paste (blend/ground with water for a thick paste)
  • 1 tsp kas-kas/poppy seeds
  • 5 garlic
  • 1 inch ginger
  • 1 tbsp pepper (or as per taste)
  • 1 1/2 tsp turmeric powder

Direcciones

  1. Heat butter and fry curry paste over low heat till aromatic.
  2. Put in chicken and garam masala and stir into the paste.
  3. Season with salt and pour 1/2 liter of water.
  4. (More water for more gravy)
  5. Simmer till chicken is cooked.
  6. Add curry leaves and yogurt.
  7. Stir quickly and remove from heat.