Topic: The Cooking Academy 'Chicken Makhani'

[Cory Ander]

Posted by TCA and moved to here by CA

Here is the first of our recipes, any questions or problems please ask:

Chicken Makhani

For Chicken Marinade
1kg de-boned chicken
80 ml single cream ? Optional if no cholesterol issues
80 g natural yoghurt
10 ml vegetable or sunflower oil
1 tsp salt
2 tsp Garlic
2 tsp Ginger
45ml fresh lemon juice
2 tsp Paprika
1 tsp Turmeric
1.5 tsp red chilli Powder
2 tsp ground cumin seeds
1 tbsp fresh coriander


Sauce
500g finely chopped onions
1.5 tins of chopped tomatoes
3 tbsp sunflower oil
1 tbsp tomato puree paste
1 tbsp jaggery or palm sugar or honey if jaggery or palm is not available
1.5 tsp garlic
1.5 tsp ginger
1 tbsp lemon juice
1.5 tsp dried Mango powder
1 tsp finely chopped green chillies
1.5 tsp salt
1.5 tsp ground cumin seeds
1.5 tsp ground coriander seeds
0.5 tsp garam Masala
Whole spices: 2 black cardamom pods, 4 green cardamoms, 4 fresh bay leaves 2 star anise
200 ml water
2 tbsp fresh coriander
1 tbsp fresh coriander to garnish to serve: fresh lemon or 1 tbsp bottled lemon juice


Cooking Instructions  

Bring all the marinade ingredients together except the chicken.  In a large mixing bowl add the liquid or wet ingredients of the marinade then all the powdered spices, followed by fresh.  Mix very well, and taste, now add the chicken and mix thoroughly until the raw chicken is thoroughly coated with the marinade.  There may be some extra marinade left over, hold on to it and add it in the sauce mix later.  Cover with cling film and refrigerate for up to 24 hours or even an hours or so if your short of time.    Take out of the fridge an hour before using and mix thoroughly.

Now transfer the chicken on to an oven tray and cook for 20 minutes at 180 degrees.  Set aside until the sauce is almost ready.


Sauce
Heat the oil in a large based pan, add the cinnamon sticks, cardamom, bay leaves and star anise and sizzle for 10 seconds before adding the onions and saut? for 20 minutes or until lightly brown over a low heat. Do not put the lid on ? just cook very slowly.   

Add the garlic and ginger infuse for a few minutes before adding the pureed tomatoes, and cook for a further 10 minutes or until all the water has evaporated keep stirring throughout to ensure it doesn?t stick. Taste if necessary to see if the acidity from the tomatoes has gone, when the oil starts to separate from the mixture then the onions and tomatoes have integrated and you can start to add the spice.

Add all the spices to the sauce, stir well and cook for 10minutes before adding the cooked chicken, mix the two together, scrape in all bits form the oven tray which had the chicken and add any remaining marinade.  Simmer for 5 minutes with the lid on before adding 200ml of water and cook for 15 minutes or until the water is at the right consistency for your ?sauce?. 

Garnish with fresh coriander and Garam Masala to taste.  Squeeze a little lemon juice over just before serving. 

Enjoy

Edit by CA - details on "The Cooking Academy" here:  http://www.curry-recipes.co.uk/curry/index.php?topic=4408.msg40318#msg40318

[dellydel]

Sounds good!  Do you have any pic's to go with this dish, if you do I think it would be useful to give us an idea of what we are aiming for.

Cheers

Del

[peterandjen]

Yes m8 its a bit of a chore try this................
http://www.curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034
Welcome to the forum btw.

[TCA]

thanks peter and jen,

here is the picture....

[peterandjen]

Looks nice
The next question everyone will be asking is what exactly do you put in your garam masala lol.
Measurements will only have to be down to microns though ;
)

[TCA]

Sorry just noticed an error and can not change it on the above recipe
Where there is a '?' it should be  '1/2'

Sorry for any confusion guys

[Cory Ander]

I've amended your recipe for you TCA....