This is a recipe I quickly scribbled down from a TV programme years ago featuring two sisters who teach Indian cookery from their own homes. Over time, I have adapted the quantities and ingredients to suit my own taste until it has ended up something like this.
Stage 1 - Chicken Tikka and Marinade Ingredients:
4 chicken breasts, cubed
1 1/2 tsp. salt
juice of 1 lemon
4 tbsp. natural yogurt (more if required but enough to coat the chicken)
3 to 4 tbsp. vegetable oil (optional)
4 tbsp. ground cumin
2 tsp. red chilli powder (less if you don?t want it spicy)
2 tsp. tandoori masala
2 tsp dried fenugreek leaves (optional)
1 tsp. finely chopped or crushed ginger
3 tsp. finely chopped or crushed garlic
3 to 4 finely chopped green chills (or less if you want less heat)
Stage 1 - Method:
1. Rub the salt and lemon juice into the chicken
2. Whisk the yoghurt, add vegetable oil and spices. If you want a less fattening mixture, omit the oil and increase the amount of yoghurt
3. Add the ginger, garlic and chillis
4. Coat the chicken in the marinade, preferably in a glass bowl and marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, and when ready to cook the chicken, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 15 to 20 minutes then remove and drain off the juices.
Stage 2 - Makhani Sauce Ingredients 1:
2 tins chopped tomatoes
1 1/2 tsp. chopped or crushed ginger
1 1/2 tsp. chopped or crushed garlic
2 chopped fresh green chillis (if you want less heat use less)
1 to 2 tsp. paprika
5 cloves
4 green cardamoms
1 tsp. salt
Stage 2 - Method:
1. Mix all the ingredients in a pan, bring to the boil and simmer for 15 to 20 minutes.
2. Leave to cool then remove the cloves and cardamoms.
3. Place the sauce in a blender and blend till smooth.
4. Then pass the sauce through a sieve. You should get most of the sauce through, leaving only the seeds from the tomatoes.
Stage 3 - Makhani Sauce Ingredients 2:
150 grams butter
3 tsp. ground cumin
1 to 2 tsp. honey
2 tbsp. tomato puree
3 tsp. ground fenugreek seeds (or less of you prefer)
juice of one lemon
130 ml. double cream
1 tsp. garam masala
coriander leaves, torn or chopped
Stage 3 - Method:
1. Melt the butter and gently fry the cumin powder
2. Add the sieved tomato sauce, stir, add the tomato puree and honey, and simmer for 5 to 10 minutes
3. Add the crushed fenugreek seeds and lemon juice
4. Add the double cream and garam masala and simmer gently until the sauce thickens
5. Now add the pre-cooked chicken and heat through
6. Serve with chopped coriander leaves to decorate
Topic: Murgh Makhani (Butter Chicken) (Read 41115 times)
