There is never a moment in ministry when you aren’t being ministered to. The Savior is not just working through you in the lives of others, but He is also working in you as He works through you. He is not just calling you to be an agent of His transforming grace; He is transforming you by the same grace. He is not just committed to the success of your ministry but also to the triumph of His grace in your own heart and life... You are never just a vehicle of His amazing grace. No, you are always also a recipient of that grace.

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Indian		4	Servings

INGREDIENTS

2	lb	Chicken skinned quarters *
4	tb	Oil; up to 5
2	c	Full fat yoghurt; (told you it wasn't health food)
6		Cloves of garlic
1		Square fresh ginger; 1/2"
1	ts	Red chilli powder or more if you like as if you needed telling
1/4	ts	Coriander powder
1/2	ts	Cumin powder
1/2	ts	Garam masala powder
		Cochineal or red food colouring optional
1/2	ts	Salt
2	ts	Lime juice
1 1/2	lb	Tomato's; (I used a 16oz tin)
1/2	ts	Dried methi leaves
3	oz	Chilled butter; (see note)
1/2	ts	Paprika
		Few drops of vinegar
1/4	ts	Garam masala powder
		Salt to taste
1 1/2	oz	Single cream

INSTRUCTIONS

MARINADE
MAKHANI SAUCE
* or smaller pieces on the bone. I used boneless chicken breasts cut into
bite size pieces.
This has to be the best curry (according to my wife and hey who am I to
argue) I have ever made. Stacks up to any restaurant one. It's definitely
not health food but sure tastes good. Serve with hot garlic naan bread.
It's from the 50 best Indian curries cook book I posted about recently.
Most people will probably want to jack up the heat. Creamy yummy though.
First prepare the marinade. Place the yoghurt in a piece of cheesecloth and
leave to hang to allow the whey to drip away (I didn't bother and no-one
died). Puree the garlic and ginger in a blender then add this and all the
marinade spices, salt and lime juice to the yoghurt and mix well.
Make gashes in the chicken if using pieces on the bone then mix chicken in
the marinade and leave in the fridge overnight if possible otherwise 1-2
hours, longer = better.
Scald the tomatoes for the makhani sauce and peel off the skin (tin was
easier and worked ok for me). Grind the fenugreek leaves to a powder.
After marinating heat the oil in a large thick bottomed pot and put in the
chicken with the marinade. Cover and cook over a low heat till done turning
occasionally.
Put the tomato in a frying pan and reduce slightly, 5 mins or so on low
heat. Add the paprika and chilled butter, after the chilled butter has
melted cook for one minute. Taste it, if it has no sourness add a fewdrops
of the vinegar. Add the ground fenugreek leaves and the garam masala and
salt to taste. After 30 secs add the cream and stir. The sauce is now
ready, mix it well with the chicken and serve.
Notes: The butter needs to be chilled as if you cook it for more than three
minutes it turns to ghee and goes horrible. You can cook the chicken ahead
of time but the makhani sauce which only takes 5-6 minutes should be made
when you are ready to eat it. IMHO It's not worth trying all the low fat
alternatives as we love it as it is and I don't think you'd eat it every
day. The recipe originally came from the tandoori oven indians who used to
mix what was left of the tandoori chicken with the sauces that had dripped
of during cooking then serve with cream.
It is a little fussy recipe as you need to go pretty quickly at the end, I
put all the spices on saucers ready to throw in when required.
Posted to CHILE-HEADS DIGEST by martino@indcomp.com.au on Oct 23, 1998,
converted by MM_Buster v2.0l.

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