Murgh makhani (Butter chicken - TM6)

Name: Murgh makhani (Butter chicken - TM6)
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 portions
Ingredients: 800 g skinless, boneless chicken thighs; 30 g freshly squeezed lemon juice; ¼ tsp sea salt; 150 g natural yoghurt; 120 g tandoori paste; extra virgin olive oil; 2 tsp cumin seeds; 2 tsp coriander seeds; 2 cm cinnamon quill; 1 black cardamom pod; 1 tsp fenugreek seeds; 45 g ghee; 180 g brown onion; 20 g fresh ginger; 2 garlic cloves; 1 tsp sea salt; 2 fresh long green chillies; 400 g canned whole tomatoes; 70 g water; 70 g cashews; 10 sprigs fresh coriander; 40 g unsalted butter; 1 tsp garam masala; 100 g pouring (whipping) cream

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Niveau facile

Temps de préparation 40min

Temps total 1h 15min

Nombre de portions 6 portions

Ingrédients

800 g skinless, boneless chicken thighs, each thigh cut into 8 pieces
30 g freshly squeezed lemon juice
¼ tsp sea salt
150 g natural yoghurt
120 g tandoori paste (see Tips)
extra virgin olive oil, to grease

2 tsp cumin seeds
2 tsp coriander seeds
2 cm cinnamon quill
1 black cardamom pod
1 tsp fenugreek seeds
45 g ghee (see Tips)
180 g brown onion (approx. 1-2 onions), cut in quarters
20 g fresh ginger, cut into pieces
2 garlic cloves
1 tsp sea salt
2 fresh long green chillies, trimmed and cut in half (optional)
400 g canned whole tomatoes
70 g water
70 g cashews, plus extra to garnish
10 sprigs fresh coriander, leaves, stalks and roots, cut into thirds, plus extra leaves to garnish
40 g unsalted butter, cut into pieces
1 tsp garam masala (see Tips)
100 g pouring (whipping) cream

Infos nut.: par 1 portion
Calories: 2177.5 kJ / 518.5 kcal
Protides: 30.9 g
Glucides: 15.3 g
Lipides: 36.3 g
Graisses saturées: 16.2 g
Fibre: 8.2 g
Sodium: 1095.3 mg