MAKKHANI MURGHI (butter and tomato sauce, for four)


4 tablespoons tomato puree

water to mix

1 inch fresh ginger, peeled and grated very finely to a pulp

1 cup single cream

1 teaspoon garam masala 

¾ teaspoon salt

¼ teaspoon sugar

1 fresh, hot, green chile, finely chopped

¼ teaspoon cayenne pepper

1 tablespoon very finely chopped fresh green coriander plus more for garnish

4 teaspoons lemon juice

1 teaspoon ground, roasted cumin seeds

½ cup (1 stick) unsalted butter

tandoori-style chicken, freshly cooked

1. Put the tomato puree in a clear measuring jug. Add water slowly, mixing as you go, to make up 1 cup of tomato sauce. Add the ginger, cream, garam masala, salt, sugar, green chile, cayenne, fresh coriander, lemon juice and ground, roasted cumin seeds. Mix well.

2. Heat the butter in a small saucepan. When the butter has melted, add all the ingredients in the measuring jug. Bring to a simmer and cook on medium heat for a minute, mixing in the butter as you do so. Add several ladlefuls to the chicken pieces and turn to coat. Serve immediately, garnished with lime wedges and chopped coriander and with the extra sauce on the side.

adapted from Madhur Jaffrey’s Indian Cooking

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