Butter chicken (Chicken makhani) from Rasika: Flavors of India (page 186) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jeera pulao; Saffron pulao

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on February 13, 2019

    Unclear on the mustard oil whether it needs heated to just before smoking point as mentioned in the beginning of the book or just added to the marinade as is. Also, be aware that mustard oil is tricky. In the US they are marked as not for consumption, though people definitely use them to cook with. I went with the recommendation of my local Indian grocery owner.

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