Chicken in a Creamy Tomato Sauce with Indian Spices. Almost the same as the every popular Butter Chicken but more for the Indian Taste Profile
Ingredients :
Tomato Chutney
Butter Chicken Spice
5 legs or full chicken (Bone in, skin off)
1 cup plain yogurt
1 pack 50g Butter chicken spice mix
Ace Curries Butter Chicken Sauce
1 1/2 cup whipping cream ( or 1 can 400 ml Coconut milk can)
For serving
Sliced green chilies
Cilantro leaves
Naan bread
Ace Curries Tomato Chutney
Method :
Steps to make Murg Makhani
5 legs or full chicken (Bone in, skin off),1 cup plain yogurt,1 pack 50g Butter chicken spice mix,1 1/2 cup whipping cream ( or 1 can 400 ml Coconut milk can).
Take a bowl, add 1 cup plain yogurt and 1 pack 50g Butter chicken spice mix and mix well.
Add in the chicken and keep it in the fridge to marinate till ready to cook (45min).
In a heavy bottom pan, add in oil and heat. Add in the marinated chicken and cook until slightly brown.
Add in 1 Jar Ace Curries butter chicken sauce and 1/2 jar of water and simmer till chicken is almost cooked.
Add in 1 1/2 cup whipping cream (or 1 can 400 ml Coconut milk) and simmer on low till thick.
Garnish with sliced green chilies and cilantro leaves.
Serve with Naan bread and Ace Curries Tomato Chutney.
