Ingredients

• For Makhani Murg:
• 115 gms - butter or pure ghee
• 1.5 tsp - garam masala
• 1 cooked tandoori chicken (680 gms. approx. in weight)
• 1.5 tsp - red pepper
• 2 to 3 green chilli, finely cut
• 4 oz tomatoes (cut into quarters)
• 1.5 tsp - roasted ground black cumin seeds
• 1 tbsp - finely chopped fresh coriander leaves or parsley
• 1.5 oz shredded ginger
• For Sauce:
• 60 gms - butter or pure ghee
• 4 thick cream or double cream
• 455 gms - tomatoes
• 2 dessert spoonful - lemon juice
• 1 tsp - red pepper
• 4 tsp - sugar
• 1.5 to 2 level tsp - salt

How to Make Makhani Murg

• For the Murg:
• Prepare a tandoori chicken and carve it into neat pieces.
• Heat 3 oz butter and fry lightly a few pieces of the chicken at a time.
• When the whole of the chicken is done, remove the butter from the fire, and add to it 1.5 teaspoonful red pepper.
• Stir, mix the tomato sauce as prepared above and cook for about 5 mins.
• Add the fried chicken pieces, quarters of tomatoes, shredded ginger and green chillies.
• Simmer for 10 mins or till the flavour of the sauce penetrates.
• Remove from the heat and put on 1 oz. of melted butter.
• Sprinkle roasted black cumin seeds, garam masala and finely chopped fresh coriander leaves or parsley.
• Serve immediately.
• For the Sauce:
• Heat the butter or ghee.
• Remove from the fire; add 1 teaspoonful red pepper, 455 gems roughly cut tomatoes, salt and sugar.
• Cook uncovered for about 15 mins on quick fire. Pass through a fine sieve.
• Beat the cream and mix it with the tomato puree.
• Add lemon juice and cook for another 2 to 3 mins.
• Remove from the fire and leave it covered till needed.