Recipe for cooking murgh makhan

Recipes from India :: Indian Main Dish Poulty

1/2 c. (1 stick) butter
1 (3 pound) chicken, skin removed and cut into 10 pieces
4 garlic cloves, halves
1 med. fresh hot green chile, seeded
1 (2-in.) piece ginger, peeled and coarsely chopped
2 c. finely chopped onions
8 cardamom pods, cracked
9 whole cloves
2 tsp. cumin seeds
1 tsp. chile powder (unspiced ground red chiles)
1 (1 1/2-in.) piece cinnamon stick
1 (16 ounce) can whole tomatoes, chopped, with juice
1/2 tsp. salt
1/4 c. fresh coriander

Combine garlic, chile and ginger in a blender and process for 15 seconds.

Add onions and process for 15 seconds.

Add cardamom pods and cloves and process for 15 seconds. Set aside.

Heat 3 Tbsp. of the butter in a large skillet until the foam subsides.

Over med. heat brown half the chicken pieces on every side. Transfer to a plate. Repeat with 3 more Tbsp. butter and remaining chicken.

Add remaining butter and garlic/onion/spice mixture to pan and cook, stirring constantly, for 10 mins. or until liquid has evaporated.

Add cumin seeds chile powder and cinnamon stick and cook for 2 mins., stirring constantly.

Add tomatoes, with their juice and salt. Cook, stirring often, for 10 mins.

Add chicken and its juices. Reduce heat to low. Cook covered for 1/2 an hour, until chicken is tender and sauce is thickened. Garnish with fresh coriander to serve.

Serves 6.