TOMAMI BUTTER CHICKEN MURGH MAKHANI

Hot India

meat

main course

difficult

Stevan Paul

INGREDIENTS FOR 4 PERSONS

For the curry rice:
200 g long grain rice
Salt
1 tsp. TOMAMI Hot India
40 g butter
1 tsp. mild curry powder
½ tsp. turmeric

For the butter chicken Murgh Makhani:
1 chicken, divided into eight parts (by the butcher)
2 tbsp. clarified butter
1 tin chopped tomatoes (425 g net weight)
50 ml TOMAMI Hot India
2 spring onions
150 ml whipping cream
½ tsp. cornstarch
Salt
Some sprigs of coriander
2-3 tablespoons fried onions

INSTRUCTIONS

1. To make the curry rice, cook the rice in salt water according to the instructions on the packet. Drain. Just before serving the finished dish, boil 50 ml of water with 1 teaspoon of TOMAMI Hot India, butter, curry and turmeric and add the rice. Simmer while stirring until all the liquid has evaporated and the rice turns golden yellow.

2. For the Murgh Makhani chicken
Salt the chicken pieces and put into the hot clarified butter in a roasting pan. Fry on all sides until the chicken is golden brown. Mix the chopped tomatoes with TOMAMI Hot India and 100 ml of water and add to the chicken. Simmer slowly in the open pan on medium heat for 30 minutes. Cut the spring onions into thin slices and put into cold water.

3. Mix the cream with the cornstarch and stir into the chicken pan. Carry on simmering for another 2-3 minutes in the open pan; season with salt. Roughly chop the coriander.
Arrange the chicken with the rice on preheated plates. Drain the spring onions and sprinkle over the dish together with the coriander and the fried onions.

Preparation time: 45 minutes

A recipe by Stevan Paul.