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Butter Chicken - Murgh Makhni
Ingredients
3 lbs skinned
chicken (1 ½ lbs drumsticks and 1 ½ lbs boneless chicken breast). Allow 1
drumstick and 4-6 pieces of cubed chicken breast per person
For the Marinade:
1 cup sour cream
1 cup natural yoghurt
2 tsp. Salt or to taste
2 tbsp. lemon juice
1 tsp. green chilies, fresh, minced
3 tsp. coriander powder
2 tbsp. tandoori masala mix
2 tbsp. cumin powder
1 ½ tbsp. garam masala
2 tbsp garlic, fresh, minced
1½ tbsp. ginger, fresh minced
For the Sauce:
4 tbsp. oil
1 tbsp. cumin seeds
2 onions,
large, finely chopped
3 cups tomatoes, pureed
½ cup fresh coriander, chopped
2 tsp. Salt or to taste
½ tsp. red chilli powder or to taste
1 tsp. kasturi methi – dried fenugreek leaves
¼ cup butter, chilled
1 cup whipping cream
½ tsp. garam masala, for garnish
3 tbsp roasted slivered almonds
Directions
- Wash
the chicken. Cut the breasts into 1
½” cubes. Drain and Set Aside.
- Mix
all the ingredients for the marinade and taste for salt.
- Add
chicken and mix well. Refrigerate
for 1-2 hours or preferably overnight for best results.
- When
ready to cook, pre-heat the oven to 375°F.
- Arrange
the chicken in 2 shallow baking dishes, putting the breasts in one and
drumsticks in another. Pour all the
marinade over the chicken. Bake
partially tented for 25-30 min, basting it once or twice with some oil.
The breasts will cook faster than the drumsticks, hence when they are done
remove and keep warm and continue cooking the drumsticks until done.
- While
the chicken bakes, prepare the sauce.
- Add the cumin seeds to the oil
- When
the seeds begin to sizzle add the onions and cook on medium high heat
until slightly browned.
- Add
the tomatoes and all the spices.
- Lower
the heat to medium. Cover and cook
the sauce for 10-15 mins until the sauce has thickened slightly.
- Add
the butter and stir until it has melted.
- Add
the cream and bring to a boil.
- Add
the chicken, stir gently until mixed.
- Garnish
with a sprinkle of garam masala and slivered almonds. Serve with hot
naans, paranthas or jeera rice.
Serves 6-8 people
Cumin Rice – Jeera Chawal
Ingredients
1cup basmati rice
2 tbsp. oil or butter
1/2 tsp. cumin seeds
2 cups water
1 tsp. salt
Directions
- Wash rice well.
The way to wash the rice is by gently rubbing the
grains between the fingers in a bowl of water ;
first with hot water and then with cold water, changing the water 4-5
times until the water is clear.
- Soak for about 30 minutes. – if time permits, although not necessary.
- Pour oil in a deep pan and temper with the cumin seeds.
- Swirl them around
in the oil to release the flavour of the cumin. As the seeds
begin to sizzle, drain the rice and add to the pan along with the
salt and measured water.
- Stir briefly with a fork.
- Bring the water to a boil and immediately reduce the heat by half.
- Cover and cook the
rice for 10-12 minutes until all the water has been absorbed by the
rice. Remove from heat and the leave to sit, undisturbed, for
approximately 5 minutes. Fluff the rice with a fork and serve hot.
The secret of cooking rice lies in the correct amount of water.
1 cup rice = 2 cups water
2 cups rice = 3 1/2 cups water
3 cups rice = 5 cups water
Serves up to 6-8 people if accompanied with chappattis.
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