Spice is so nice

If you’re like me and a little bit intimidated by the world of spice then most ethnic foods are beyond your simple kitchen. However if you’re also like me and can’t afford the prices of most delicious eateries scattered around Victoria serving up mouth watering cultural delicacies, then it might be necessary to learn some basics. Today it shall be Indian food: The unbelievable Makhani Murghi or more simply known as Butter Chicken.

I LOVE butter chicken. I’ll love it in sickness and health through happy days and sad. The neat thing about butter chicken is it is actually made in two parts.

First off you need to cook Tandoori Chicken:

1 free range chicken, skinned and cut into 8 pieces (you could just buy the pieces already cut and skinned)
140ml natural plain yogurt
2 tbsp oil
1 tbsp commercial tandoori spice mix (or an equal mix of ginger, cumin, paprika, coriander, salt, cayenne and turmeric)
½ tsp salt

Method:

• Mix together the yogurt, oil, spices and salt to form a smooth paste
• Add the chicken and coat well with the marinade, use your fingers to massage it in really well.
• Cover with cling film and allow to marinate for 2-4 hours, preferably in the fridge.
• Take the chicken out and give it a little shake to get rid of excess marinade, place it on a baking tray in a preheated 400°F oven and bake for approximately 20-25 mins.

This recipe can be continued on to the full Makhani Murghi (or butter chicken) or it can be served as is. If you are going to stop here I recommend adding in a little ginger, garlic and lemon juice to the marinade just to pump it up a notch.

To turn this dish into Butter Chicken:

1 recipe of tandoori chicken (see above)
4 tbsp tomato paste
1’’ piece of ginger, chopped fine
300ml cream
2 tsp garam masala
1½ tsp salt
½ tsp chili powder
Green chili (to taste)
½ tsp cayenne pepper
1 bunch fresh Coriander
2 tbsp lemon juice
2 tsp toasted cumin seeds
115g butter

Method:

• Mix the tomato paste with water to make 340ml
• Add the ginger, cream, garam masala, salt, sugar, chili, cayenne pepper, coriander, lemon juice and cumin to the tomato paste mix, and incorporate well.
• Heat the butter in a saucepan and add the mixture.
• Bring to a boil and thicken.
• Place the chicken pieces in a roasting tray and pour over the sauce and cook in a preheated 350°F for 45 minutes.

Serve with rice and some fresh naan bread then sit back and enjoy this little vacation from your wintry days in Victoria :)