MURGH MAKHANI CURRY (BUTTER CHICKEN CURRY) – MAŚLANE CURRY Z KURCZAKA

Ingredients for 1 portion: 1 cup skinless chicken, and cut into 2-inch pieces,
½ inch ginger,
1 medium onions,
2 garlic cloves,
½ teaspoon salt,
½ teaspoon sugar,
2 tablespoons plain yogurt,
¼ lemon (juice),
1 cinnamon stick (broken up into 2-inch long),
3 cardamom pods,
3 cloves,
1 red Thai chili pepper,
1 pinch peppercorns,
1 tablespoon oil,
1 tablespoon tomato puree,
1 teaspoon butter,
1 fresh tomato,
1 cup full cream milk,
1 tablespoon 18% cream,
1 tablespoon coriander leaves,
SaltGrind together the cinnamon, cardamom pods, cloves, chilies, peppercorns, garlic, onions and ginger. Mix the spices into the yogurt, add the juice of the lemon blend well. Marinate the chicken in this mix for at least 30 minutes. Heat the oil in a pan or wok and add the chicken and spices and cook for ten minutes. Add the tomato puree and chopped tomatoes, salt and butter, bring to the boil reduce the heat and simmer for another 10 minutes till the chicken is cooked. Stir in the cream and simmer for a further 5 minutes. Pour the cream on the top and garnish with fresh coriander. Serve with rice or flatbreads.
Recipes prepared by: Veena Puarr