Posts Tagged ‘Half & Half’

Butter Chicken / Murgh Makhani


2010
02.09

The most popular Indian dish around the world, the Murgh Makhani, it is said, has its recipe traced backed to the Mughal rule in India. I can’t vouch for its history but I’d surely say that this dish is as magnificent and grand as the Mughals were.

Traditionally this dish is prepared using grilled or pan roasted boneless chicken marinated overnight in a spiced yogurt mixture. I however like to use chicken with bones because I hate to lose out on the flavor the bones impart to the meat.

butter chicken

Ingredients -for the tandoori chicken

2 lbs skinless chicken, cut into desired size
11/2 tbsp fresh ginger garlic paste
3/4 cup fresh yogurt
1 tsp paprika/kashmiri mirch (mainly for color)
1 tsp [amazon-product type=”text” text=”cayenne pepper/red chili powder”]B0001UQVUM[/amazon-product]
1/2 teaspoon ground black pepper
1 1/2 tsp kashmiri garam masala
1/2 tsp [amazon-product type=”text” text=”fenugreek powder”]B000JMBEGS[/amazon-product]
1/2 tsp [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product]
1 tsp [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product] 
2 tbsp lemon juice
salt to taste
2 – 3 tbsp refined vegetable oil/ butter for basting

Ingredients – for the gravy
11/2 tbsp ginger garlic paste
5-6 tomatoes pureed (or 1/2 cup tomato paste mixed with 3/4 cup water)
1/2 tsp [amazon-product type=”text” text=”fenugreek powder”]B000JMBEGS[/amazon-product]
2 tsp paprika/kashmiri mirch
1/2 tsp ground black pepper
2 –3 tbsp butter
2 tsp minced cilantro
1/2 cup half & half
1 1/2 tsp kashmiri garam masala
1 tsp [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product] 
1/2 tsp [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product]
2 tbsp cashew nuts,  soaked in water and ground to a fine paste (use almonds if you have started worrying about all the calories)
2 tbsp of refined vegetable oil/ butter
1/4 tsp sugar
1 tbsp fresh cream for garnish
1 tbsp chopped cilantro for garnish

Directions

  • Make a few slit on the pieces of chicken on all sides using a sharp knife.
  • Mix the tandoori portions of paprika, [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product], [amazon-product type=”text” text=”cayenne pepper/red chili powder”]B0001UQVUM[/amazon-product], salt, black pepper and lemon juice into a smooth mixture and apply liberally on the chicken pieces on all sides and set aside.
  • Prepare the marinade for the tandoori by combining, the salt, yogurt, ginger garlic paste, garam masala, [amazon-product type=”text” text=”fenugreek powder”]B000JMBEGS[/amazon-product], [amazon-product type=”text” text=”cumin powder”]B000JMAVVC[/amazon-product],salt and soak the chicken pieces in and refrigerate over night(make sure to bring it to room temperature before you broil it the next day)
  • Broil or pan roast the chicken  for about 10 – 15 minutes, turning it over every few minutes while basting with butter or oil to keep it moist.
  • Heat butter in a pan and stir in cumin and ginger garlic paste and sauté for a minute.
  • Add [amazon-product type=”text” text=”fenugreek powder”]B000JMBEGS[/amazon-product], black pepper, cashew nut paste, minced cilantro, tomato puree, [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product], garam masala, sugar and salt bring to boil.
  • Simmer and stir in cream or half and half.
  • Add water if the gravy is too thick.
  • Add the tandoori chicken and cook on low heat for 5 – 10 minutes.
  • Take off the flame and garnish with cream and chopped cilantro.
  • Serve over Basamati rice or with Indian breads.