"This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice." — LUNACITY
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skinless, boneless chicken breast halves, cubed
green cardamom pods
cloves, lightly pounded
whole black peppercorns
1 (1/2 inch) piece
1 (15 ounce) can
1 1/4 cups
1 1/2 teaspoons
1 1/2 teaspoons
dried fenugreek leaves
Faster version of Butter Chicken. One could use about 2 ts of Garam Masala as well, instead of the cardamom pods, cloves, cinnamon to make it less work. I used cream, but next time I will use Greek style Yogurt for a creamier texture. Did not have Serrano peppers so used hot Sriracha paste and also used Ghee instead of regular butter. I simmered this for about 30 minutes. Also sauted half an onion. (A note about the ingredients: calls for fenugreek 'leaves' but the directions refer to fenugreek 'seeds'?? I used seeds but did grind them a bit) Will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Makhani Murgh (Butter Chicken)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 422
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