Murgh makhan

Murgh Makhan (Silken Chicken)

Source: The Best of India - Balraj Khanna

1/2 cup (1 stick) butter
1 (3 pound) chicken, skin removed and cut into 10 pieces
4 garlic cloves, halves
1 medium fresh hot green chile, seeded
1 (2-inch) piece ginger, peeled and coarsely chopped
2 cups finely chopped onions
8 cardamom pods, cracked
9 whole cloves
2 teaspoons cumin seeds
1 teaspoon chile powder (unspiced ground red chiles)
1 (1 1/2-inch) piece cinnamon stick
1 (16 ounce) can whole tomatoes, chopped, with juice
1/2 teaspoon salt
1/4 cup fresh coriander

Combine garlic, chile and ginger in a blender and process for 15
seconds.

Add onions and process for 15 seconds.

Add cardamom pods and cloves and process for 15 seconds.
Set
aside.

Heat 3 tablespoons of the butter in a large skillet until the
foam subsides.

Over medium heat brown half the chicken pieces on all sides.
Transfer to a plate.
Repeat with 3 more tablespoons butter and
remaining chicken.

Add remaining butter and garlic/onion/spice mixture to pan and
cook, stirring constantly, for 10 minutes or until liquid has
evaporated.

Add cumin seeds chile powder and cinnamon stick and cook for 2
minutes, stirring constantly.

Add tomatoes, with their juice and salt.
Cook, stirring often,
for 10 minutes.

Add chicken and its juices.
Reduce heat to low.
Cook covered for
30 minutes, until chicken is tender and sauce is thickened.
Garnish
with fresh coriander to serve.

Serves 6.