Winter Skies, Kitchen Aglow

Also known as "Butter Chicken," many non-Indians are introduced to the vast cuisine of the subcontinent through this New Delhi creation. The most likely reasons for its popularity are that there is no over-powering heat and that all the spices are subdued by the yoghurt in the marinade and the butter in the final sauce. I cannot tell you how many orders of this a great friend and I have had over the years. Today the sassy sauciere queen Lily has gone to New York City for two weeks, and I took it upon myself to learn how to make this dish so that we can enjoy it from the comfort of the couch in front of Sex and the City re-runs when we next meet up.

I was also drawn to this recipe because I learned that it includes a spice that I have never used before: fenugreek seeds. I was really curious to know what this spice tastes like, and now I know: curry. Seriously. Most Indian curries I have tried (though I am no authority on the subject) have evident notes of fenugreek. If you have never had a curry and are waiting to lose your murgh makhani virginity, fenugreek is like maple syrup but with peppery hits.

It is an odd remark, but - of all places - I drew my inspiration from Hugh Fearnley-Whittingstall's The River Cottage Meat Book. Found in his "Fast Cooking" chapter, his recipe comes from Indian sisters-in-law. My angelheart Eric scoffed at the notion of this being fast cooking; he noted, acerbically, that this obviously does not take into account the amount of time to take and return the spice vials. That being said, the actual cooking time is brief.

I made a few changes to the ingredients. I omitted green chillies but will include them in parentheses should you wish to use them. I did not have any mixed spice on hand (also known as pudding spice), but substituted 2 teaspoons of it for 1/2 teaspoon each of: cinnamon, nutmeg, coriander, and ginger. I used lemon juice instead of lime, finding it less acidic and more compatible with butter and chicken. Finally, I reduced the amount of butter from 125g/4.5oz to 100g/3.5oz. This serves four comfortably.

Murgh Makhani
(Adapted from Hugh Fearnley-Whittingstall's The River Cottage Meat Book)

750g/1.6lb boneless, skinless chicken breasts

For the Tikka marinade:
1 teaspoon salt
2 tablespoons plain yoghurt
1 tablespoon lemon juice
2 tablespoons garam masala
2 teaspoons chilli powder
2 teaspoons ground coriander
2 teaspoons mixed spice (or substitute as above)
2 teaspoons ground fenugreek
2 tablespoons fresh ginger, grated
4 cloves garlic, finely chopped
2 tablespoons groundnut (or sunflower) oil
(2-4 green chillies, finely chopped)

For the tomato sauce:
2 x 400g/14oz tins of chopped tomatoes plus their juice
1 teaspoon fresh ginger, grated
2 cloves garlic, crushed
(1-3 small green chillies, finely grated)
5 cloves
1 teaspoon salt
175ml/6 fl. oz water

For the makhani sauce:
100g/3.5oz butter
2 teaspoons ground cumin
Tomato sauce (as above)
2 teaspoons tomato puree
4 teaspoons honey
150ml/5 fl. oz double/heavy cream
1 tablespoon ground fenugreek
1 tablespoon lemon juice
1 teaspoon ground black pepper

To prepare the chicken:
1) Mix the Tikka ingredients together in a large bowl.
2) Add the chicken to the bowl, rub Tikka in well.
3) Leave to marinate overnight or for about 6 hours.
4) Bring out of the fridge 30 minutes before roasting.
5) Preheat oven to 230 C/445 F.
6) Put chicken on a roasting dish with the marinade and cover with buttered foil.
7) Roast for 5 minutes, then turn down the heat to 200 C/390 F and roast for 20 minutes.
8) Once roasted, take out from oven and leave to rest.

To make the tomato sauce:
1) Put all the ingredients in a large pan and bring to the boil.
2) Once boiled, reduce heat and simmer for 20 minutes.
3) Stir regularly. The sauce should thicken.
4) Push sauce into a bowl through a sieve, remember to include the sauce hanging on to the underside of the sieve. Discard remnants in the sieve.

To complete the makhani sauce:
1) Melt butter in a large pan.
2) Add cumin and let sizzle for 2 minutes.
3) Add the now-sieved tomato sauce.
4) Bring to a simmer, then leave for 5 minutes.
5) Add the rest of the ingredients.
6) Simmer gently, then stir occasionally until the sauce has thickened and is creamy, approximately 5 minutes.
7) Add chicken, which you can cut however you please; I cut mine into cubes.
8) Mix well and heat through, about 5 minutes.

While roasting the chicken, I made the tomato sauce. When the chicken was resting, I made the makhani sauce. Easily on the table within 45 minutes. I served the murgh makhani with a mound of plain boiled jasmine rice, but add whatever carbohydrate(s) you wish in order to soak up the brick-coloured sauce. Perfectly spicy to awaken one's tastebuds, and lusciously buttery to provide comfort and luxury.

Labels: Chicken, Hugh Fearnley-Whittingstall, Indian