I made this recipe and loved it. The mildly complicated part was finding asafoetida, but that’s because I wasn’t expecting it to come in a bottle like aspirin does.
This recipe is delicious and has a very similar flavor profile to butter chicken/murgh makhani but is less complicated and has less ingredients. It is lighter in oil and has a richer bitter greens flavor from the larger volume of methi leaves. ALSO FUCKING FANTASTIC OM NOM NOM .
2 lbs chicken, cut into 2 inch chunks
1 teaspoon turmeric
1-3 green chili pepper (as hot or sweet as per your taste, can exclude altogether)
1/4 cup yogurt
2 cups fresh methi/fenugreek leaves, tender parts and leaves only – washed (you can substitute for dried/Kasoori Methi but use between a 1 and 1.5 cups)
4 green cardamom
1″ piece of cinnamon
3/4 teaspoon cumin powder
2 medium onion, chopped
1 heaping tablespoon of ginger paste (or 1″ piece of fresh ginger root)
1 heaping tablespoon of garlic paste (or 7 cloves of garlic, minced fine)
1/4 cup tomato paste + 1/2 cup water
1/6 cup oil
1/2 teaspoon mace powder
heavy cream to taste
salt to taste (you probably need at least a half teaspoon)
Make a paste with yogurt, turmeric, .5 teaspoons salt and green chili peppers. Marinate chicken in this mixture for 2 to 24 hours.
Chop the methi/fenugreek leaves. In a thick bottomed (cast iron is the best) transfer the leaves and at medium-high heat cook the leaves while stirring until most of the moisture dries up. Drizzle some oil over the leaves and roast them at low heat for about 10 minutes, or until the leaves are fragrant and a shade darker. take out of pan and set aside.
Heat oil in the thick bottomed deep pan. Add the cracked cardamoms, cloves and cinnamon. When they are fragrant (make sure they do not turn dark and burn) add the sliced onions and fry them for about 7-10 minutes at medium heat. Some of the onions will start to turn brown. Add the cumin powder and wait 30 sec to a minute for it to bloom fragrance.
Add chicken from the marinade; reserve extra marinade. Cook chicken while turning often till all pieces are well coated, about 10 minutes. Add tomato, ginger paste, and garlic paste. Bring to a boil and simmer until the chicken is cooked through, 15-20 minutes.
Add the fenugreek leaves and the reserved marinade that you had saved and 1/2 cup of water. Stir to combine. Cover and simmer at low heat for about 12-15 minutes or till the chicken is very tender but not falling apart. Add mace powder and cream.
Time to adjust! I preferred mine thinner, so I added an extra .5 to 1 cup of water. Most people like it thicker though. Taste for salt, add as needed. OM NOM NOM
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
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.
I’ve modified an indian recipe for cauliflower soup here. It’s got a lovely dark caramelized flavor from the cumin and roasting, plus it’s a good source of vegetables and makes a nice non-meat side.
1 head of cauliflower, cut into small florets (or two bags of frozen, thawed)
1 onion, cut into quarters
3-6 garlic cloves finely chopped (or a heaping tablespoon paste or mince)
1-2 stalks of celery, chopped or in thin slices
1 Idaho/Russet potato (or use mashed potato flakes, 1/3 cup)
4 cups stock or Bouillon (Vegetable or Chicken)
5-6 basil leaves (or 2 teaspoons dried)
1 teaspoon cumin powder
½ cup milk
Salt and pepper to taste
Toss onion and cauliflower in a tbsp of oil. Roast in the oven at 400 degrees for 20-40 minutes (frozen is more like 20, fresh is more like 40). When the edges of the vegetables are browned but not black and the center has softened (but not mushy), the vegetables are cooked!
Add roast vegetables to a stock pot. add celery and garlic; saute till browning (if using garlic paste, just heat till pungent). Add cumin and let it toast in the pan for a minute or so, till the fragrance blooms. Add stock, potatoes, basil and black pepper. Bring to a boil and let simmer till potatoes are fully cooked and soft.
Blend soup into a fine puree using a food processor, blender, or hand mixer (Those are listed in order of preference for getting the right even texture. You may need to let the soup cool some before blending, depending on your hardware. Don’t slosh, splash or sling hot soup on yourself!)
Add milk, stir to mix and taste for salt level (saltiness will depend on the saltiness of your stock or bouillon option). Add salt to taste, which is usually a good couple pinches as extra. Adjust the thinness or thickness of the soup. If you want it to be thicker, add a little mashed potato flakes. To thin, add more stock or water. Taste, adjust salt and pepper if needed.
EAT IT. If you want to fancy your presentation up, A line of cracked Black pepper across the center with some shiffenaded basil leaves and finishing olive oil does the trick
Serves four to six, depending on how main or side dish you’re using it.
nutrition facts for the whole recipe (1 serving on this equals the whole batch). If splitting into for servings is 420 calories per serving!
2-3 lbs chicken, in any size chunks, bone in or boneless
2 teaspoons kashmiri red chilli powder
1/2 teaspoon garam masala powder
3 tablespoons lemon juice
1 cup yogurt(greek yogurt 1/2 cup)
2 tablespoons ginger paste
2 tablespoons garlic paste
1/2 teaspoon salt
Mix everything in a ziplock and marinade the chicken in the fridge for 2 to 24 hours.
Bake chicken at 400 degrees until cooked through (smaller cuts of chicken will cook faster, as will boneless. Temp chicken to determine doneness if you’re not sure. Boneless chicken chunks will take 10-20 minutes. Probably more like 30-45 min for bone in chicken quarters.)