Title: Chicken Makhani
Categories: Poultry, Indian, Sauces
Yield: 4 servings
1 t Cumin seeds
1 c Canned tomato sauce
1 1"-cube fresh ginger; peeled grated to a fine pulp
1 c Heavy cream
1 t Garam masala
1/4 t Salt
1 Fresh hot green chile sliced into very fine rounds
1/4 t Cayenne pepper
1 T Cilantro; minced
1 T Fresh lemon juice
1 Stick unsalted butter
Grilled Tandoori-Style Chicken
Sprigs of Cilantro, for Garnish
In India, tandoori chicken is either served whole, to be torn up
and eaten with a tandoori bread called naan, or cut into
servingpieces and doused with a quickly made sauce containing
butter, tomatoes, cream, ginger and toasted cumin. This is what
is known as chicken makhani. The sauce for this can be made while
the tandoori chicken is grilling.
1. In a small, ungreased skillet, dry-roast the cumin seeds over
medium heat, stirring until they turn a shade darker. Use a
mortar and pestle, or a spice mill, to grind the seeds finely.
2. In a bowl, combine the tomato sauce, ginger, heavy cream,
garam masala, salt, green chile, cayenne, cilantro, lemon juice
and roasted cumin seeds.
3. In a large skillet, melt the butter. Add the ingredients from
the mixing bowl to the hot butter, bring to a simmer and cook
over medium heat for 1 minute.
4. Add the Grilled Tandoori-Style Chicken pieces, stirring once
to coat and briefly rewarm them.
5. Transfer the coated chicken to a warm serving platter and
spoon additional sauce evenly over the top. Garnish with cilantro
sprigs and serve immediately.
Source: Madhur Jaffrey, The Best of Food & Wine Chicken
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