Indian Butter Chicken: Chicken Markhani
chicken, indian
1 small chicken
1/2 cup curd
1/2 pod* garlic (ground)
2 cm piece ginger (ground)
1/2 teaspoon red chilies (ground)
1 for sauce:
1/2 kg tomatoes
1 salt to taste
8 teaspoon tomato ketchup
1/4 teaspoon red chili powder
1/2 cup crushed cashewnuts
4 tablespoon butter
1 teaspoon sugar
1 few drops of red coloring**
Marinate the chicken pieces in curd, garlic, ginger, chilies and salt for 4-5 hours. Then pressure cook the chicken until tender (5-7 minutes). Blanch tomatoes and strain them to make a puree. Put the puree, salt, chili powder and sugar in a pan. Cook it on a slow fire till the puree thickens. Add 2 tablespoons butter, chicken pieces, tomato ketchup and cashewnuts. Cook for a few minutes before serving, add 1 tablespoon butter and heat it. Place it in the serving dish and put 1 more tablespoon butter.
*I am assuming that they are referring to what is a "bulb" of garlic in American English - but I really don't know. I always put tons of garlic in everything anyway.
**Throughout the entire directions do I find where they add the red food coloring.
"The Family Cookbook" by Jasleen Duggal From: diana@ix.netcom.com(Diana L. Ford )
Yield: 1 servings