I found this recipe in HT Café yesterday and though I don’t eat chicken anymore I thought it may be a good idea to put up the recipe for the benefit of my non-vegetarian friends. This is the recipe of Chef Atul Kochhar. The newspaper describes him as a hot-shot Indian chef living and working in England who has been awarded some of the most coveted awards of the cooking world. He owns his own high end restaurant called Benares in London. (Sera, are you listening?)
Here’s his recipe for Murg Makhan Masala
- 1.2 kg tandoori spice roasted chicken
- 2 tbsp vegetable oil
- 2 tbsp roughly chopped ginger
- 1 kg tomatoes roughly chopped
- 2 tbsp butter
- 1 medium onion finely chopped
- 1 green chilli slit lengthwise
- 1 teaspoon fenugreek leave powder
- 1 tsp garam masala
- 1 tsp red chilli powder
- 2 tsp honey 4 tbsp fresh single cream
- 2 tbsp finely chopped coriander leaves
- Cut the chicken piece into half to get 8 pieces.
- Heat the oil in a heavy bottom pan. Add ginger and sauté for a minute and then add tomatoes along with 100 ml water.
- Cook over low heat for 40 mins.until the tomatoes break down to form a sauce. Mix in blender till smooth. Strain through a sieve and set aside.
- Heat butter in a clean pan and sauté the onions for three mins. until light brown in colour. Add the green chili and tomato sauce. Bring to a boil and add fenugreek leaf powder, garam masala, chilli powder, honey and salt.
- Simmer for 30 mins. to allow the spices to blend with the sauce then add the cream and cook further for 3to5 mins.
- Add the chicken pieces and simmer for 10-15 mins until the chicken is heated through. Sprinkler with chopped corrainder and serve with hot pulao rice.
To be honest, this seems quite complicated! But if anyone of you is willing to give it a shot inspite of the length of time required to cook it, let me know how it turned out.