Behind the Recipes
Makhni Chicken by Divya Gugnani
Makes 6-8 servings
INGREDIENTS:
2 whole pre-cooked Tandoori chickens
1/2 Cup butter
1 Tablespoon coriander leaves,chopped
2/3 Cup heavy cream
3 Tablespoons fresh garlic paste
3 Tablespoons fresh ginger paste
2 teaspoons fresh ginger, grated
5 small green chilies ( remove white seeds to extract some heat)
1/2 teaspoon paprika
salt to taste
32 oz. tomatoes, chopped finely
PREPARATION:
1. Melt half the butter in a pot, stir in the ginger and garlic pastes and cook till the mixture is dry.
2. Add tomatoes and salt and cook till the tomatoes are mashed. Add 2 cups water and simmer for a few minutes.
3. Strain the gravy through a soup strainer into another pot.
4. Melt the remaining butter in a kadhai, add the shredded ginger and green clhillies and saute for a minute. Add the paprika and
wait for the colour of the masala to turn a bright red.
5. Add the strained gravy and bring to a boil. Add the tandoor i chicken pieces and simmer for 10 minutes till the chicken is tender. Stir in the cream.
6. Garnish with coriander leaves and serve with any Indian bread of your choice.
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