Kaspar's Curried Muscles
1 lb muscles
3/4 cup dry white wine
1 large shallot
2 cloves garlic
1 stalk lemongrass
5 fresh kaffir lime leaves (if we can find them!) -
2 Tsp Curry Powder
3/4 cup whipping cream or coconut milk
1 Tbsp finely chopped green onions
1 Tbsp finely chopped coriander
Butter Chicken / Murgh Makhani ShowMeTheCurry.com
- http://showmethecurry.com -
Posted By anuja On October 5, 2007 @ 3:20 pm In Curries,
Non-Vegetarian
Butter Chicken , also known as Murg Makhani, is a very rich and
popular dish with everyone
and every age group! My sons know this as ‘chicken with the red
curry’ and enjoy it to the
hilt. Considering how often we make it at our home, we have to make it
a little more healthy
without compromising on the taste. Butter Chicken is one of those
dishes that very few
restaurants get wrong…every cook or chef has his or her own little
variations which makes
their dish unique and yet, fantastic. Murg Makhani is a dish that
has wonderful flavor and a
rich and cre texture. You will surely fall in love with it!
Ingredients:
Chicken – 1.5 lbs, boneless skinless thighs
Lemon Juice – 1 tbsp
Red Chili Powder – to taste
Salt – to taste
Yogurt – 1/2 cup
Ginger & Garlic Paste – 4 tsp
Tandoori Masala – 2 tsp
Unsalted Butter – 1.5 tbsp
Garam Masala – 1 tsp
Big Cardamom – 1
Green Cardamom – 2
Cinnamon Stick – 1″ pc.
Bay Leaf – 1
Tomatoes – 3 large, pureed
Sugar – 1 tsp or to taste
Dried Methi Leaves (Kasoori Methi) – 1 tbsp
Green Chili – to taste, finely chopped
Heavy Whipping Cream – 1 cup or to taste
Cilantro – 3 sprigs, finely chopped
Method:
1. Cut the Chicken to bite-size pieces and wash it well.
2. In a bowl (or large Ziplock bag) add the following – Lemon
Juice, 2 tsps of Ginger & Garlic
Paste, Tandoori Masala, Red Chili Powder, Salt and Yogurt.
3. Mix well and marinate in the refrigerator overnight for best
results or atleast a couple of
hours.
4. Grease a broiler dish with ghee, oil or cooking spray and layer
the Chicken in a single
layer. Broil on high for 5-7 minutes on each side. Keep an eye on
it as every oven varies. The
size of the chicken pieces makes a difference and where you place
the rack in the oven plays
a big role in how long the chicken needs to be cooked.
5. For the gravy, in a medium size pan on medium heat, melt and
heat the Butter.
6. Once hot, add the Cardamoms, Bay Leaf and Cinnamon Stick. Fry
for 1 minute.
7. Add the balance of Ginger and Garlic paste and fry of 30 secs.
8. Add in the Green Chilis and the Tomato Puree. Mix well.
9. Add in the Salt, Red Chili Powder and Garam Masala and mix
well.
10. Allow it to come to a boil and then lower the heat and let the
gravy simmer for 10
minutes till most of the juice from the tomatoes evaporates.
11. Add in the Sugar and the Dried Methi Leaves and allow it to
cook for another 2 minutes
before adding broiled Chicken pieces. Mix well to coat Chicken.
12. Add the Whipping Cream, mix and allow it to come to a boil and
take it off the flame.
13. At this point, do a taste test and adjust the salt, sugar and
the liquid in the gravy.
14. Mix in half the Cilantro in the dish and garnish the balance
while serving.
3/28/2010
ShowMeTheCurry.com
1. Don’t have access to a broiler dish? – no problem…use metal
skewers or wooden
ones(soaked) or just barbeque them on the grill.
2. Great alternatives to making this dish everyday and not feeling
guilty about it -
* Use Chicken Breast instead of Chicken Thighs, but make sure you
baste the Chicken
Breasts while broiling or they will dry up.
* Use Oil instead of Butter.
* Substitutes for Heavy Whipping Cream – Half and Half, Evaporated
Milk, Lactaid, Milk or Milk
Powder (so you can control the water).
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