Chicken in a butter sauce (Makkhani murghi) from Madhur Jaffrey's Indian Cooking, Revised and Enlarged: The Comprehensive Guide from the World's Best-Selling Indian Cook by Madhur Jaffrey

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Notes about this recipe

  • clcorbi on February 06, 2017

    This was luscious, exactly like you'd hope a dish with a full stick of butter and ten ounces of cream would be. The only changes I made were to substitute ground ginger for fresh, and omit the chopped cilantro. This dish is a little involved since you have to marinate and pre-cook the Tandori chicken, but once that's done, the sauce is really just a matter of melting butter and warming up a few ingredients together. Naan is a must here to sop up all the gorgeous, fattening sauce.

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