Butter Chicken Masala

Description

Butter chicken or murgh makhani (Hindi: मुर्ग़ मक्खनी)  is a dish, originating from the Indian subcontinent, of chicken in a mildly spiced tomato sauce. It is commonly eaten in the capital of India, Delhi.

Required Ingredients

1 tablespoon peanut oil

3 onion finely chopped

2 tablespoon butter

2 teaspoons lemon juice

1 tablespoon ginger garlic paste

¼ cup plain yogurt

1 cup cream

1 cup tomato puree

1 pinch salt

1 kg boneless , skinless chicken things, cut into bite size pieces

1 tablespoon cornstarch

1 pouch of AnJ Butter Chicken Masala

 

Cooking Instruction

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Sauté onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 pouch of AnJ Masala. Stir in cream and yogurt. Reduce heat to low and simmer for 10 minutes stirring frequently. Season with salt pepper.

 

2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned about 10 minutes. Reduce heat and season with 1 teaspoon AnJ masala. Stir in a few spoonful of sauce and simmer until liquid has reduced and chicken is no longer pink. Stir cooked chicken into sauce.

 

3. Mix together cornstarch and water then stir into the sauce. Cook for 5 to 10 minutes or until thickened.