Murgh Makhani

A friend of mine took me to an Eclectic Modern Indian restaurant in down town Palo Alto last week. I was pretty skeptical when she told me where we were going to eat here. This restaurant is quite a fancy restaurant for an Indian restaurant, which I normally think that the food will be westernized. It all disappeared when our order came. I must admit it was pretty good, and I was really satisfied with the dish that we ordered. This murg or chicken makhani is her favorite dish to order when she go to Junnoon. I thought I'd try to make it at home....

Recipe Adapted from:

The Great Curry Of India

by: Camellia Panjabi

2 lb chicken, cut into pieces

4 tbs oil

Marinate:

2 cups plain yogurt

6 garlic cloves

½" square fresh ginger

⅔  tsp red chili powder

¼ tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

½ tsp salt

2 tsp lime juice

1 tbs oil

• marinate the chicken with the above ingredients for 1 hour, or overnight.

Makhani Sauce:

1½ lb Roma tomatoes

½ tsp kasuri methi, grind into powder

3 oz chilled butter

½ tsp cayenne powder

¼ tsp garam masala

salt

1½ oz heavy cream

• Scald the tomatoes and peel off the skin. Reduce to a semi pulp with fork or potato masher.
• Cook the tomatoes in a large skillet until the liquid evaporated a little. Add chilled butter, cayenne powder, cook for 1 minute. Add kasuri meti, garam masala, and salt. After 30 seconds, add heavy cream, stir. Taste to see if its need more salt. Set aside. 

When you are ready to cook the chicken:

• Heat oil in a large braiser, put the marinated chicken all together including the marinate. Cover and cook on a low heat until the chicken is cooked. Turning from time to time.
  
• Add the makhani sauce, mix well. Adjust seasoning as needed.