RESTAURANT STYLE CURRIES (WAZZA'S VARIATIONS)

These recipes do include spice mixtures (masalas) which Bryan prepares himself from freshly ground spices, you will find recipes for curry powders and garam masalas on this site.

Chicken Makhani

The chicken makhani comprises tandoori style chicken breasts and a tomato-based sauce. It isn't typically Indian, originating in a Hotel in India, but it has very French leanings!

Marinate two chicken breasts in:
- one small pot of fat free yoghurt (it seems to work better than full fat ones)
- one to two teaspoons of tandoori masala (eg Natco brand)
- one to two cloves of garlic
- half inch fresh root ginger
- leave in fridge for as long as you can, 24 hours is best.
Remove from fridge, and place on aluminium foil-lined grill pan.
- Set grill to highest setting, and heat it for five minutes to get it really hot.
- Put the chicken under and grill until the edges start to blacken.
- Remove the chicken and sprinkle with a little chat masala.
- Replace (same side up) until the chicken is dark red (from the colouring!) and a little charrd.
- Turn the chicken over and repeat process.
- Remove and let it relax when done.
To make the sauce,
- I fried a few slices of fresh root ginger until crisp in the onion oil
- Remove ginger, and chop roughly.
- To the hot oil, add 250ml of the veg. stock
- Cook for a little while, adding any marinade left over from cooking.
- I added some sun dried tomatoes and a little dried fenugreek leaf.
- When the sauce starts to oil, reduce the heat, add the chopped ginger, and liquidise with a hand held whizzer.
- Add half a small carton of double cream, and mix thoroughly.
- Now add enough lime juice to balance the palate, adding salt if necessary.
Serve by spooning the sauce onto the plate, and placing the chicken breast on top.

Wazza's Comments

good flavour, nearly as good as the pukka method.
Note:
It is thought that this dish may have been the inspiration for CTM; IMHO it is far better.
When I prepare this the pukka way, it never fails to impress, and always works perfectly.
The perfect dish to introduce non-Indian foodies to Indian food