4 tbsp tomato puree
1 water to mix
1 inch cube of fresh ginger, peeled &, grated finely
1/2 pt single cream, (10 fl ozs)
1 tsp garam masala
3/4 tsp salt
1/4 tsp sugar
1 fresh hot green chili, finely chopp, ed
1/4 tsp cayenne pepper
1 tbsp fresh coriander, finely chopped
4 tsp lemon juice
1 tsp cumin seeds, roasted and ground
4 oz unsalted butter
1 tandoori-style chicken, freshly coo, ked
Directions
Put the tomato paste in a clear measuring jug. Add water slowly,
mixing as you go, to make up 8 fl ozs of tomato sauce. Add the
ginger, cream, garam masala, salt, sugar, green chili, cayenne,
coriander, lemon juice, and ground roasted cumin seeds. Mix Well.
Heat the butter in a wide saute pan or a large frying pan. When
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 the chicken pieces (but not their
accumulated juices). Stir once and put the chicken pieces on a warm
serving Platter. Extra sauce should be spooned over the top.
Servings: 46 servings
Makkhani Murghi (Chicken In Butter Sauce) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Written recipes as an idea can be traced back into the distant past, certainly as far as the Egyptians, and possibly even further than that. However, in the main part, these early recipes were just simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts are a few tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, something we still use today. Additionally, he informs us how the ancient cooks made use of a wide range of spices and herbs, including some that we all recognise for example bay, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from Arab cooking, such as coriander, parsley, and basil. These new herbs and spices was responsible for an explosion in books on cooking, most of which are now in academic collections. Over the succeeding few centuries, the powerful families of Wesstern Europe competed to lay on the best banquets, and as a consequence, cooks and their recipes became highly prized. Nevertheless, it was during the 19th century that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes of the day. The TV revolution brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Makkhani Murghi (Chicken In Butter Sauce) recipe.
