Places To Visit In Mumbai With 1 Year Old Baby Binoy Nazareth Goes on a Culinary Travel

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Binoy Nazareth Goes on a Culinary Travel

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I could imagine the aroma of Chicken Makhani making its way through deserts, sand dunes, salt lakes and the steep rocks of the tumultuous regions during the Indo-Pak Partition to reach Delhi on a long, arduous but delicious journey. Creamy, rich and buttery, Chicken Makhani originates from Punjabi cuisine and became a hot favorite after being invented by Kundan Lal Gujral. I just had to taste this wonderful and popular dish and was amazed to know that it is made with leftover chicken in a rich sauce of butter, tomato and cream. Although I tried this dish in Mumbai during my teenage years, there is nothing like tasting the original at Moti Mahal Delux in Delhi, India.

With its popularity, Chicken Makhani or Butter Chicken is a hearty and robust dish and is served by most of the restaurants in India besides making its boiling way to almost every part of the globe. There are so many variations that go into making Butter Chicken or Chicken Makhani. Some of the cooks use sugar to sweeten the dish while others use honey. In some restaurants cashew paste is used and in others fenugreek leaves are used to enhance the aroma.

Showing the Art of Blending

Being an avid cook, I was completely intrigued by K. Gujral’s innovative idea of ​​utilizing leftover chicken. Displaying it in a clever and brilliant dish that takes the palate through a delicious and satisfying journey, Chicken Makhani involves tenderizing dried pieces of chicken that have already been cooked in a Tandoor or clay oven. The trick here is to cleverly combine milk fat and tomatoes and K. Gujral used the art of mixing in cream, butter and tomatoes to conjure up a delicious curry.

My tour to India in 2013 included a 10-day visit to Delhi where I also visited the Taj Mahal in Agra, a must for any visitor who believes in eternal love and appreciation of all things unique. Indeed, one can take the aspect of uniqueness and mix it with all aspects of life. That is my passion and my strength, which shows trying unique dishes and mastering its art. Being a gourmet and chef at heart, let me take you on a culinary adventure that will tantalize the taste buds and leave an aromatic trail with lasting memories.

Here is my version of Chicken Makhani or Butter Chicken:

Ingredients:

• Chicken peeled and cut into pieces – 800 grams

• Kashmiri red chilli – 1 tsp

• Lemon juice – 1 spoon

• Salt to taste

• Butter – 2 tablespoons

For Marinade:

• Yogurt – 1 cup

• Kashmiri red chili powder – 1 tsp

• Salt to taste

• Ginger paste – 2 teaspoons

• Garlic paste – 2 teaspoons

• Lemon juice – 2 spoons

• Garam masala powder – 1/2 tsp

• Mustard oil – 2 tablespoons

For Makhani Gravy:

• Butter – 3 tablespoons

• Green cardamoms 2-3

• Bundles 4-5

• Black peppercorns 7-8

• Cinnamon – 1 inch stick

• Ginger paste – 1 tablespoon

• Garlic paste – 1 tablespoon

• Green chillies chopped 2

• Tomato puree – 400 grams

• Red chili powder – 1 tsp

• Garam masala powder – 1/2 tsp

• Salt to taste

• Sugar/honey – 2 spoons

• Dried fenugreek leaves (Kasoori Methi) – 1/2 tsp

• Fresh cream – 1 cup

Procedure:

For Marinade:

Make deep cuts or incisions through the chicken pieces. In my opinion, this will help the flavor of different ingredients soak into the meat. Then add lemon juice, red chili, salt and mix well.

Place the yogurt in a muslin cloth and hang it to remove extra water for 15 to 20 minutes. Then in a bowl, add ginger and garlic paste along with yogurt and mix well, add the chicken pieces. Add a tablespoon of mustard oil and mix again.

Keep the marinated chicken in the refrigerator for at least 2-3 hours to absorb the flavor.

Preparation of chicken:

After marinating, set your microwave or oven to preheat at 200 degrees. Then pinch the marinated chicken pieces. Cook the chicken pieces in microwave or oven until it is almost done and you can see oil on the tray below.

For the Makhani Sauce:

Heat a pan and add butter to melt. Then add green cardamom, cloves, black peppercorns and a cinnamon stick about an inch long and saute them well until they start to splutter. Then add the rest of the ginger garlic paste and green chillies, saute them again for two minutes.

Now add tomato puree, garam masala, red chilli, salt and a cup of water. Mix them well and bring to a boil, then reduce the heat to simmer for another ten minutes.

Add the chicken pieces to the Makhani Gravy. Bring it to a boil until the chicken pieces are well cooked and absorb the taste of the Makhani sauce.

I advise serving Chicken Makhani hot with Indian roti, naan, paratha or any type of flat bread. This recipe is guaranteed to make your mouth water and give you the satisfaction of going on a steamy, buzzing and delightful journey to a delicious abode.

Continuing the Culinary Adventures of Binoy Nazareth…

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