Binoy Nazareth Goes on a Culinary Travel

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Binoy Nazareth Goes on a Culinary Travel
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Rich. Ravishing. Royal. I could imagine the
aroma of Chicken Makhani making its way across
deserts, sand dunes, salt-lakes and the craggy
rocks of the riot-ridden regions during the
Indo-Pak Partition to reach Delhi on a long,
arduous yet delicious journey. Creamy, rich and
buttery, Chicken Makhani stems from Punjabi
cuisine and has become a hot favorite having been
concocted by Kundan Lal Gujral. I simply had to
taste this marvelous and popular dish and was
stunned to know that it was made with leftover
chicken in rich gravy of butter, tomato and
cream. Though I had sampled this dish in Mumbai
during my adolescent years, theres 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 simmering way to almost
every part of the globe. There are so many
variations that go towards the making of Butter
Chicken or Chicken Makhani. Some of the chefs 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 heighten the
aroma.
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Showcasing the Art of Blending Being an ardent
chef, I was completely intrigued by K. Gujrals
innovative idea of making use of leftover
chicken. Showcasing it in a deft and brilliant
dish that takes the palate to through a delicious
and satisfying travel, Chicken Makhani involves
softening dried pieces of chicken which has
already been cooked in a Tandoor or clay oven.
The trick here is to skillfully combine dairy fat
and tomatoes and K. Gujral had used the art of
blending in cream, butter and tomatoes to conjure
up a delectable 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
every visitor who believes in eternal love and
appreciation of all things unique. Actually, one
can take the aspect of uniqueness and blend it in
with all facets of life. Thats my passion and
my forte which showcases trying out unique dishes
and mastering its art. Being a gourmet and a chef
at heart, let me take you on a culinary adventure
which make the taste buds tingle and will leave
an aromatic trail with lasting memories.
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This is my version of Chicken Makhani or Butter
Chicken Ingredients Chicken skinned and cut
into pieces 800 grams Kashmiri red chili 1
teaspoon Lemon juice 1 tablespoon Salt to
taste Butter 2 tablespoons For
Marinating Yogurt 1 cup Kashmiri red chili
powder 1 teaspoon Salt to taste Ginger paste
2 teaspoons Garlic paste 2 teaspoons Lemon
juice 2 tablespoons Garam masala powder 1/2
teaspoon Mustard oil 2 tablespoons
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For Makhani Gravy Butter 3 tablespoons Green
cardamoms 2-3 Cloves 4-5 Black peppercorns
7-8 Cinnamon 1 inch stick Ginger paste 1
tablespoon Garlic paste 1 tablespoon Green
chilies chopped 2 Tomato puree 400 grams Red
chili powder 1 tablespoon Garam masala powder
1/2 teaspoon Salt to taste Sugar/honey 2
tablespoons Dried fenugreek leaves (Kasoori
Methi) 1/2 teaspoon Fresh cream 1 cup
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Procedure For Marinating Make deep cuts or
incisions across the chicken pieces. According to
me, this will help the flavor of different
ingredients to soak into the meat. Then add lemon
juice, red chili powder, salt and mix well. Place
the yogurt in a muslin cloth and hang it up 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 skewer
the marinated chicken pieces. Cook the chicken
pieces in a microwave or oven till its almost
done and you can see oil on the tray below.
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For the Makhani Gravy Heat a pan and add butter
to melt. Then add green cardamom, cloves, black
peppercorns and a cinnamon stick about one inch
in length and sauté them well till they start
popping. Then add the rest of the ginger garlic
paste and green chilies, sauté them again for two
minutes. Now add tomato puree, garam masala, red
chili powder, salt and a cup of water. Mix them
well and 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 cooked well and have absorbed
the flavor of the Makhani gravy. I advise serving
Chicken Makhani hot with Indian roti, naan,
paratha or any type of flat-bread. This recipe is
guaranteed to make the mouth water and give you
the satisfaction of going on a steaming, sizzling
and delightful journey to a delicious
abode. Continuing the Culinary Adventures of
Binoy Nazareth