Name of Dish Type: Ethnicity: Source: Contributor: Butter Chicken Meats South-East Namaste Kathmandu or Murgh Asian/Indian Restaurant - Makhani Edinburgh, Scotland Quantities Ingredients 1 Tandoori Chicken - cut in 8 pieces 1 Onion 1 tsp Ginger paste 1 tsp Garlic paste 3/4 cup Tomato puree 1/2 tsp Chilli powder 2-3 Green chillies - finely chopped 100 gms Butter 200 gms Cream 2 Coriander leaves - finely chopped Directions: 1. Melt butter in frying pan, add grated onions and fry until golden brown. 2. Add ginger and garlic pastes. Fry for a minute and add tomato puree. 3. Add chopped green chillies, coriander leaves, salt and chilli powder. Fry 2-3min. 4. Turn heat to low and add cream stirring constantly. Do not let it boil. Cook for a minute and turn off the heat. Arrange tandoori chicken pieces in an ovenproof dish. Poor on top. Heat in preheated oven at 350F for 20 minutes. hot.
Name of Dish Butter Chicken or Murgh Makhani Type: Meats Ethnicity: South-East Asian/Indian Source: Contributor: Namaste Kathmandu Restaurant - Edinburgh, Scotland Quantities Ingredients 1 1 1 1 3/4 1/2 2-3 100 200 2 tsp tsp cup tsp gms gms Tandoori Chicken - cut in 8 pieces Onion Ginger paste Garlic paste Tomato puree Chilli powder Green chillies - finely chopped Butter Cream Coriander leaves - finely chopped Directions: 1. Melt butter in frying pan, add grated onions and fry until golden brown. 2. Add ginger and garlic pastes. Fry for a minute and add tomato puree. 3. Add chopped green chillies, coriander leaves, salt and chilli powder. Fry 2-3min. 4. Turn heat to low and add cream stirring constantly. Do not let it boil. Cook for a minute and turn off the heat. Arrange tandoori chicken pieces in an ovenproof dish. Poor on top. Heat in preheated oven at 350F for 20 minutes. hot.