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The greatest, most iconic and beloved on the indian dishes in america!  It’s like the king of south asian cuisine here in the states.  Everyone loves it, cause it’s rich, flavorful, deeply flavored, and just FUCKING TASTY.

STEP 1: Go to the tandoori chicken recipe and make a bunch of tandoori chicken.

Step 2: Making the Makhani sauce (the curry, as it’s colloquially known)

3 heaping tablespoons of ginger paste
2 tablespoons garlic paste
2-4 fresh green chili peppers, like poblano, habanero, etc. (choose a mix for a more rounded flavor. This is how you adjust the spicy heat of the dish here). Chop them into a very fine, very small mince
4 tablespoon melted butter
4 green cardamoms
2 inch cinnamon sticks
2 cloves
1 black cardamom
1/2 teaspoon methi/fenugreek seeds
3-3.5 cups tomato puree (fresh tomatoes) or 1 big can of canned tomatoes
1/2 tablespoon of Kashmiri chili powder
1/2 tablespoon of smoked paprika
10 cashews, soaked, peeled and made into a paste
1/2 cup methi/fenugreek leaves chopped with stems removed, or 1/3 cup kasoori methi/dried methi
1/2 tablespoon sugar
1/2 cup + 2 tablespoon heavy cream

Heat butter in a thick bottomed pan. Add green cardamoms, black cardamom, cloves and cinnamon. Sauté till they start to sizzle and get fragrant; add the methi seeds, ginger paste, garlic paste, and the green chillies. Cook for five to eight minutes, depending on temperature, until the water from the pastes have evaporated, the chili and all seeds are fragrant and popping a bit.

Add tomato puree, red chili powder, methi leaves, and salt. Let boil lightly at medium heat for about 20 minutes. Add 2.5 cups of hot water, sugar and the cashew paste. bring back up to a boil; reduce and simmer further 15 minutes.

Add your chunks of tandoori chicken and stir to coat. Simmer them another 10 minutes.

Add cream and assess thickness.  If you want a thinner sauce, add more water and salt.  For thicker, let simmer longer until reduced some.  Be careful not to over reduce (for more than an extra 20 minutes) .  Taste test! Are the salt and sugar levels balanced and enough?  Is there enough spicy heat?  You can add more cream if it’s too much heat and to also smooth out the flavors.

EAT IT! Great with Naan, paratha or other breads. Also great with toast or rice. Generally you should serve with a vegetable side, but this is a rich heavy indulgence that can be the WHOLE MEAL.

You can also make a pre-prep freezer variety of this sauce.  Do everything for the sauce until you would be adding the chicken. Don’t add chicken or cream, stop there.  You can freeze the sauce as is; then when you are ready for a quick easy flavorful meal you unfreeze in a saucepan, add chicken and simmer, and then add cream and TADA! Fast and delicious.

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