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Chicken
Makhani
Ingredients
2 pounds of (bony) chicken
1 cup yoghurt (dahi)
1" piece of ginger
8 cloves garlic
2 tbsp lime juice
4" stick of cinnamon
8 cloves
8 cardamoms
10 black peppercorns
1 tbsp oil
2 1/4 pounds tomatoes
1 tsp. dried fenugreek leaves (optional)
1 tbsp white pepper powder (essential)
1 ounce cream (optional but recommended for a touch of class)
1 lb butter (You can get away with 0.6 lb if 1 lb is too much)
Salt to taste. If you use yellow butter, then scale down the salt
accordingly. If you use white butter, then you will need more salt.
Coriander (cilantro) as an optional topping.
Method
1. Clean chicken and remove the skin
2. Make a smooth paste of yoghurt, garlic, ginger, lime juice, cinnamon,
cloves, cardamoms, peppercorns and the oil. Marinate the chicken
in this for 6 hours.
3. Bake the chicken in a preheated oven for 10 minutes at 250 F
(130 C). Put it aside. It kind of makes sense to finish steps one
to three before starting step 4.
4. We need to get a tomato sauce. Cut tomatoes, put them in a pan
(no water) and boil. When the quantity has dropped by half, strain
through a fine sieve. What comes out of the sieve is the tomato
sauce. (This is hard work with a clumsy sieve).
5. Take a pan, start heating the sauce and add the butter. When
the butter is melted, add the white pepper powder, salt, fenugreek
leaves and cream.
6. Mix the chicken pieces into this sauce. You may like chopped
coriander (cilantro) as topping. Serve hot. This works best with
good rice like basmati rice.
 Try
our other Asian recipes>>
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