Makhan Murg

Butter Chicken (Makhan Murg)

4 chicken breasts, skinned 1 large onion, finely chopped 3 Tbsp Butter 2 tsp garlic, crushed 1 tsp ginger, grated 1 tsp green chili peppers, finely chopped 1/2 tsp paprika 1 Tbsp curry powder 1 cup tomatoes sauce 1 tsp salt, or to taste 1 cup whipping cream, or half and half 1 Tbsp cilantro, finely chopped (optional)

Cut chicken into bite size pieces. In saucepan, fry onions in butter till golden brown. Add garlic, ginger, chili peppers, paprika and curry powder.

Fry for a few seconds. Add tomato sauce, salt and chicken, slowly bringing to a boil. Reduce heat, simmering until chicken is nearly done, about 15 to 20 min.

Add whipping cream, stir and simmer until chicken is tender. Garnish with the cilantro.

Serves: 3 to 4

NOTE: You can use any chicken meat you like. I have made it with chicken thighs

and legs. I removed the skin and left it with the bone in

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

Contributed by:

 * Catsrecipes Y-Group