Butter Chicken (Makhan Murgh)
Ingredients
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| 25 gm butter | 1 tspn green chilli |
| 50 ml Masala Sauce | 1½ tspn lemon juice |
| 1 tbspn tomato purée | 75 ml single cream |
| ½ tspn garam masala | 1 tbspn fresh coriander |
| salt to taste | 1 portion pre-cooked Tandoori chicken |
| ¼ tspn ground cumin |
Preparation
- Mix 50 ml of Masala sauce with 50 ml of water.
- Finely chop the green chilli.
- Chop the coriander.
Cooking
- Heat a wok and melt the butter without browning.
- Add the diluted masala sauce, tomato purée, garam masala, cumin, green chilli, coriander and lemon juice and mix thoroughly.
- Bring to a simmer and cook on a medium heat for 2 min, stirring.
- Stir in the cream and cook for a further 1 min.
- Add the pre-cooked Tandoori chicken, mix thoroughly, heat through and season to taste.
Serving
- Serve with rice.
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