Murgh Makhani

Tandoori chicken cooked with spices in a tomato and cream sauce

Prep time: 15 minutes
Cooking time: 45 minutes
Serves: 4

Ingredients

Fresh

2 lbs of cooked Chicken Tikka's or Tandoori Chicken
1 medium Onion, finely chopped
1 inch Ginger, finely chopped or grated
3 large cloves Garlic, finely chopped or crushed
2 (14 oz) cans of diced or whole peeled Tomatoes
2 tbls fresh Cilantro
1 cup whipping cream
2 - 3 Jalapeno or Green Chili Peppers

Oils & Spices

Salt to taste (approx 1 tsp)
1 tsp sugar
1 tsp Turmeric powder
½ tsp Garam Masala
2 tsp ground Coriander
¼ tsp crushed Red pepper
4 tbls butter

Steps

1. Puree the tomatoes in a blender.
2. Heat butter in a pan on medium heat and add onion, ginger and garlic. Cook the mix till it turns soft and starts to change color.
3. Add the tomato puree to the pan and mix with the onion, ginger and garlic mix. Simmer the mix for about 5 minutes, stirring occasionally.
4. Add the spices and continue to simmer for about 25 minutes, stirring occasionally.
5. Add the chicken and green chili peppers to the pan and simmer for about 10 minutes, stirring occasionally.
6. Add the whipping cream and simmer for about 5 - 8 minutes. The cream should be stirred well with the mix. Once the sauce starts to boil, turn the heat off.
7. Garnish with fresh cilantro and serve with rice, roti or naan.

Note: Add additional peppers to make the food spicier. Ghee, vegetable oil or olive oil can be substituted for butter.