Binoy Nazareth goes on a culinary journey

Rich. Charming. Real.

I could imagine the aroma of Chicken Makhani making its way through deserts, sand dunes, salt lakes and the rugged rocks of regions ravaged by riots during the Indo-Pak Partition to reach Delhi on a long, arduous but delicious journey. Creamy, rich and buttery, Chicken Makhani hails from Punjabi cuisine and has become a huge favorite after being prepared by Kundan Lal Gujral. I simply had to try this wonderful and popular dish and was surprised to learn that it was made with leftover chicken in a rich sauce of butter, tomato and cream. Although I tried this dish in Mumbai during my teens, there’s nothing like trying the original at Moti Mahal Delux in Delhi, India.

With its popularity, Chicken Makhani or Butter Chicken is a hearty and robust dish and is served in most restaurants in India as well as simmering its way to almost every part of the world. There are so many variations that go towards making Butter Chicken or Chicken Makhani. Some of the chefs use sugar to sweeten the dish while others use honey. Some restaurants use cashew paste and others use fenugreek leaves to enhance the aroma.

Showing the art of mixing

Being a passionate chef, I was completely intrigued by K. Gujral’s innovative idea of ​​putting leftover chicken to good use. Showcasing it in a skilful and brilliant dish that takes the palate on a delicious and satisfying journey, Chicken Makhani is all about tenderizing dried pieces of chicken that have already been cooked in a Tandoor or clay oven. The trick here is to skillfully combine the butterfat and tomatoes and K. Gujral had used the art of mixing cream, butter and tomatoes to create a delicious curry.

My trip to India in 2013 included a 10-day visit to Delhi, where I also visited the Taj Mahal in Agra, a must for all visitors who believe in eternal love and appreciation of all things unique. Actually, one can take the aspect of uniqueness and mix it with all facets of life. That is my passion and forte that shows trying unique dishes and mastering their art. Being a gourmet and chef at heart, let me take you on a culinary adventure that will rock your taste buds and leave an aromatic trail with lasting memories.

This is my version of Chicken Makhani or Butter Chicken:

Ingredients:

• Chicken without skin and cut into pieces – 800 grams

• Kashmiri red chilli – 1 tsp

• Lemon juice – 1 tablespoon

• Salt to taste

• Butter – 2 tablespoons

To marinate:

• Yogurt – 1 cup

• Red chili powder from Kashmir – 1 tsp

• Salt to taste

• Ginger paste – 2 teaspoons

• Garlic paste – 2 teaspoons

• Lemon juice – 2 tablespoons

• Garam masala powder – 1/2 teaspoon

• Mustard oil – 2 tablespoons

For the makhani sauce:

• Butter – 3 tablespoons

• 2-3 green cardamoms

• Clove 4-5

• Black peppercorns 7-8

• Cinnamon – 1 inch stick

• Ginger paste – 1 tablespoon

• Garlic paste – 1 tablespoon

• 2 chopped green chiles

• Tomato puree – 400 grams

• Red chili powder – 1 tablespoon

• Garam masala powder – 1/2 teaspoon

• Salt to taste

• Sugar/honey – 2 tablespoons

• Dried Fenugreek Leaves (Kasoori Methi) – 1/2 tsp

• Fresh cream – 1 cup

Procedure:

To marinate:

Make deep cuts or incisions in the chicken pieces. According to me, this will help the flavor of the different ingredients to penetrate the meat. Then add lemon juice, red chili powder, salt and mix well.

Place the yogurt in a muslin cloth and hang to remove excess water for 15 to 20 minutes. Then in a bowl add the ginger and garlic paste along with the yoghurt and mix well, add the chicken pieces. Add a tablespoon of mustard oil and mix again.

Keep the marinated chicken in the refrigerator for at least 2-3 hours to absorb the flavor.

Chicken preparation:

After marinating, set your microwave or oven to preheat to 200 degrees. Then skewer the marinated chicken pieces. Microwave or oven the chicken pieces until almost done and you can see the oil on the pan below.

For the makhani sauce:

Heat a frying pan and add butter to melt. Then add green cardamom, cloves, black peppercorns, and a cinnamon stick about an inch long and sauté well until they just start to pop. Then add the rest of the ginger-garlic paste and the green chilies, sauté again for two minutes.

Now add tomato puree, garam masala, red chili powder, salt and a cup of water. Mix them well and bring to a boil, then reduce the heat to a simmer for another ten minutes.

Add the chicken pieces to the Makhani sauce. Bring to a boil until the chicken pieces are cooked through and have absorbed the flavor of the Makhani sauce.

I advise serving Chicken Makhani hot with Indian roti, naan, paratha, or any type of flatbread. This recipe is guaranteed to make your mouth water and give you the satisfaction of going on a steamy, sizzling and enchanting journey to a delicious abode.

Continuing the Culinary Adventures of Binoy Nazareth…