Wednesday, May 27, 2009

Chicken Makhani

Ingredients for stage one
  • 1/4 cup vegetable oil
  • 2 onions
  • 1/2 cup chopped garlic
  • 2 cups tomato sauce (not Heinz...the liquidy stuff in tins)
  • 1 cup plain yoghurt (don't use low fat or fat'll all go horribly wrong)
  • 2 tbsp cumin/coriander (i.e. 1 tbsp each)
  • 1/2 tsp garam masala
  • 4 cloves
  • 1 cinnamon stick
  • 1" root ginger, peeled and chopped
  • 3 bay leaves
  • 2 cardomom pods

Ingredients for stage two
  • 1 pint heavy cream
  • 1/2 stick butter
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • 1.5 tsp salt
  • 1/2 tsp hot chili powder
You will also need about 6 - 8 chicken breasts cut into bite size pieces.

Puree the onions, garlic and ginger in a blender. If you have a way to grind up the cinnamon stick and cloves do so. If not they can go in whole.

Heat oil till hot but not smoking, add cardomom and bay leaves. If you are not grinding up the cinnamon stick and cloves add them now. Stir for a few seconds then add the pureed mixture. Cook for 10 - 20 minutes stirring regularly to prevent it catching and burning. Add everything else from the stage one ingredients list and bring to a boil. The yoghurt may appear to curdle, but if it does don't worry -- everything will right itself shortly.

Now add stage two ingredients and return to a boil. Add the chicken pieces and simmer for 20 minutes or so until chicken is cooked and the sauce has taken on a slightly thicker consistency.

Serve with basmati rice and naan bread.

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