Murgh Makhanwala (Butter Chicken)
| Yield: | 1 Servings |
| Categories: | Ethnic |
| MARINADE | ||
| 4 | Cloves garlic (up to 6) | |
| 1 | ts | Ginger root, chopped |
| 1/2 | ts | Turmeric powder, * see note |
| 1/2 | ts | Cayenne |
| 2 | Serrano pepper w/seeds | |
| 1 | c | Plain yogurt |
| 1 | ts | Salt |
| 2 | lb | Boneless skinless chickens, cut in 1" pieces |
| CURRY | ||
| 3 | tb | Butter (preferably unsalted) |
| 2 | Onions, sliced thin | |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 3 | Cloves | |
| 3 | Cardamom pods, peeled | |
| 1 | ts | Ground cumin |
| 1/2 | ts | Cayenne |
| 1 | ts | Ground coriander (dhania) |
| 1/2 | c | Water |
| 1 1/2 | ts | Salt or less to taste |
| 1/4 | c | Cilantro, chopped |
Advertisement