Recipe - Murgh Makhanwala (Butter Chicken)

MARINADE
4 Cloves garlic (up to 6)
1 teaspoon Ginger root, chopped
One half teaspoon Turmeric powder, * see note
One half teaspoon Cayenne
2 Serrano pepper w/seeds
1 cup Plain yogurt
1 teaspoon Salt
2 pound Boneless skinless chickens,
cut in 1" pieces

CURRY
3 tablespoon Butter (preferably unsalted)
2 Onions, cut or sliced up thin
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
3 Cloves
3 Cardamom pods, peeled
1 teaspoon Ground cumin
One half teaspoon Cayenne
1 teaspoon Ground coriander (dhania)
One half cup Water
1 One half teaspoon Salt or less to taste
One fourth cup Cilantro, chopped

Set the chicken aside. Using a blender, combine the other ingredients for
the marinade into a smooth paste. Rub the marinade into the chicken pieces
and place in an airtight container. Allow to marinate for at least 2 hours.

Melt butter in a heavy pan (dutch oven). Add the cinnamon, nutmeg, cloves
and cardamom. Saute for one minutes until the spices release their aroma.
Add onions and fry until they turn golden. Add ground cumin, cayenne and
ground coriander. Saute for 2 more minutes. Add the marinated chicken along
with the excess marinade, water and salt. Bring to a boil, then turn down
the flame and allow to simmer; partially covered, until chicken is tender,
at least 15 minutes. Garnish with chopped cilantro.

NOTES : These ingredients can be found at the ethnic Indian food stores.
Recipe from Northern India.
Recipe by: American Statesman 3/5/97 Posted to MCRecipe Digest V1 #518 by
Sherry Zeiss zeiss@tab.com on Mar 15, 1997