INGREDIENTS

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.

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”