Topic: Chicken Makhanwalla recipe for you all!

[bigben]

Chicken Makhanwalla
 :
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful,
aromatic robust creamy sauce.
Ingredients:
Method:
4 tablespoons Ghee or Oil if no ghee available
1/2 tablespoon Tandoori masala
1/2 tablespoon Tandoori marinade
1 teaspoon Tomato puree
1 Tomato (deseeded and chopped)
1 Green chilli (deseeded and chopped)
3 tablespoons Basic Curry Sauce
1 tablespoon Yoghurt
1/2 tablespoon Ground almonds
2 tablespoons Single cream
1 tablespoon Freshly chopped coriander leaves
1 portion Chicken (pre cooked)
1. Heat the ghee, add the tandoori masala, tandoori marinade, tomato puree
and chopped tomato.
2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce.
Saute on a low heat for about three and a half minutes.
3. Add the yoghurt, almonds, single cream and coriander leaves. Mix well and
stir fry for thirty seconds.
4. Add the cooked meat and allow to heat thoroughly before serving.

[976bar]

Chicken Makhanwalla
 :
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful,
aromatic robust creamy sauce.
Ingredients:
Method:
4 tablespoons Ghee or Oil if no ghee available
1/2 tablespoon Tandoori masala
1/2 tablespoon Tandoori marinade
1 teaspoon Tomato puree
1 Tomato (deseeded and chopped)
1 Green chilli (deseeded and chopped)
3 tablespoons Basic Curry Sauce
1 tablespoon Yoghurt
1/2 tablespoon Ground almonds
2 tablespoons Single cream
1 tablespoon Freshly chopped coriander leaves
1 portion Chicken (pre cooked)
1. Heat the ghee, add the tandoori masala, tandoori marinade, tomato puree
and chopped tomato.
2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce.
Saute on a low heat for about three and a half minutes.
3. Add the yoghurt, almonds, single cream and coriander leaves. Mix well and
stir fry for thirty seconds.
4. Add the cooked meat and allow to heat thoroughly before serving.

Hi Bigben,

Is this also known as Butter Chicken?

[Cory Ander]

Hi Bigben,

Thanks for sharing your recipe.  A few questions, if I may:

-  is this the recipe used in the restaurant that you mentioned you worked at?
-  do you have the recipe for the tikka masala please?
-  do you have the recipe for the tikka marinade please?
-  do you have the recipe for the "basic curry sauce" please?

If you can provide these I'd be happy to try your recipe 

Thanks

[bigben]

Hi Bigben,

Thanks for sharing your recipe.  A few questions, if I may:

-  is this the recipe used in the restaurant that you mentioned you worked at?
-  do you have the recipe for the tikka masala please?
-  do you have the recipe for the tikka marinade please?
-  do you have the recipe for the "basic curry sauce" please?

If you can provide these I'd be happy to try your recipe 

Thanks

    Chicken Tikka Masala
A very popular dish and one of the all time Indian restaurant favourites. This dish does not
have its origins in India but is the creation of a London restaurant chef. Chunks of succulent
chicken first cooked in the tandoor and then served in a tasty gravy with tomato, green
peppers and other herbs and spices.
Ingredients:
Method:
1 1/2 tablespoons Oil
Few pieces Thinly sliced green pepper
1 Green chilli (finely chopped)
1 1/2 tablespoons Basic Curry Sauce
1/2 teaspoon Tomato puree
Few pieces Tomato (deseeded and chopped)
1 tablespoon Tandoori marinade
1/2 teaspoon Tandoori masala
1 tablespoon Plain yoghurt
1 tablespoon Coriander leaves (chopped)
1/2 tablespoon Ground almonds
1/2 tablespoon Single cream
1/2 teaspoon Sugar
1 portion Cooked chicken tandoori pieces
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the chopped chilli, basic curry sauce, tomato puree, tomato pieces,
tandoori marinade and tandoori masala.
3. Cook for about five minutes and stir frequently.
4. Add the yoghurt, coriander leaves, ground almonds, single cream and sugar.
Stir until everything is mixed thoroughly.
5. Add the cooked chicken tandoori pieces, stir until hot and serve.

Chicken tikka recipe:
Ingredients:

[bigben]

Hi Bigben,

Thanks for sharing your recipe.  A few questions, if I may:

-  is this the recipe used in the restaurant that you mentioned you worked at?
-  do you have the recipe for the tikka masala please?
-  do you have the recipe for the tikka marinade please?
-  do you have the recipe for the "basic curry sauce" please?

If you can provide these I'd be happy to try your recipe 

Thanks

These were very similar recipes to what i seen cooking there, So hope these work well, Let me know! And will post more soon!

[bigben]

Chicken Makhanwalla
 :
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful,
aromatic robust creamy sauce.
Ingredients:
Method:
4 tablespoons Ghee or Oil if no ghee available
1/2 tablespoon Tandoori masala
1/2 tablespoon Tandoori marinade
1 teaspoon Tomato puree
1 Tomato (deseeded and chopped)
1 Green chilli (deseeded and chopped)
3 tablespoons Basic Curry Sauce
1 tablespoon Yoghurt
1/2 tablespoon Ground almonds
2 tablespoons Single cream
1 tablespoon Freshly chopped coriander leaves
1 portion Chicken (pre cooked)
1. Heat the ghee, add the tandoori masala, tandoori marinade, tomato puree
and chopped tomato.
2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce.
Saute on a low heat for about three and a half minutes.
3. Add the yoghurt, almonds, single cream and coriander leaves. Mix well and
stir fry for thirty seconds.
4. Add the cooked meat and allow to heat thoroughly before serving.

Hi Bigben,

Is this also known as Butter Chicken?

No, butter Chicken is different! Only certain curry houses make Makhanwalla, As its from a certain region! Its a nice one ! :

[Curry Barking Mad]

Restaurant Chicken Tikka Masala... green peppers and chilli.....
ummmm...I'm not so sure.   

[joshallen2k]

Restaurant Chicken Tikka Masala... green peppers and chilli.....
ummmm...I'm not so sure.

I live in Canada. Here a CTM seems to almost universally have green peppers and chunks of onion in it. They are also devoid of sugar and coconut.  :-X

In fact, a Canadian CTM is almost passable as a BIR Jalfrezi. Madras here is made with curry leaves and coconut. Vindaloo is almost passable, but rarely even Madras hot.

Didn't take me too long to find CR0 !

[Cory Ander]

Thanks for elaborating on the ingredients BB.

I made a mistake though, I meant to ask for the "tandoori masala" and "tandoori marinade" recipes (not the "tikka masala" and "tikka marinade" recipes). 

Presumably the "tandoori marinade" is taken from the marinade for your "chicken tikka" recipe?

Can you please provide the recipe for the "tandoori masala" (or is it a commercial brand)?

[Cory Ander]

With your "basic curry sauce", what is the "spice paste" please?  Do you mean to simply mix the spices, that you've specified in the recipe, into a paste with water?

And where is the "special spice mix" used please?  Subsequent curries?

An what is "coconut butter" please?  Coconut cream block?

Is only 1kg of onions correct BB?  If so, I see that onions are not the only main ingredient then and that there are about 1kg of carrots and about 1kg of potatoes and about 0.5kg of green pepper in it too (would you say?). 

Presumably there is another prolonged simmering stage (which you appear to have omitted?)  before your stage 3 (i.e. to cook the potatoes and carrots) ?

It seems to be pretty robustly spiced too (about 17 tsp of spices?).

And only 4 tbsp (about 60ml) of this curry base is used in a single curry?  Most people would use about 200-300ml per portion.  Did you mean chef's spoons (I guess so) which would make it about 250ml per portion and would stack up better with you saying it's enough to make around 20 curries?

Thanks for sharing your recipes.  Very interesting!  This is quite a departure from the norm to warrant exploring further! 

What type of restaurant did you work in, and was it in the UK, please BB?