We were in Uganda with friends at the Speke hotel restaurant and they specialized in Indian Cuisine when I first tried this great dish. It is wonderful. So many flavors in it, it’s like a party in your mouth.
I have loved it ever since. One of my boys is improving his backyard and lay pavers. I whipped them up some lunch and delivered it since I knew they would be hungry. I made it spicy, because the boys like it that way.
Ingredients
- 2 pounds cut up chicken (I like chicken thighs)
Marinade
- 2 cups yogurt, drained or sour cream
- 6 cloves garlic, puree
- 1/2 in fresh ginger, puree
- 2/3 tsp red chile powder or paprika
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- A tiny pinch of red tandoori coloring (optional)
- 1/2 tsp salt
- 2 tsp lime juice
(Marinade the chicken at least 1 hour but best overnight)
Makhani Sauce
- 1 1/2 pounds tomatoes, skinned, mashed
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 3 oz chilled butter
- Few drops of vinegar
- 1/2 tsp garam masala
- Salt
- 1 1/2 ounces light cream
Instructions
- When ready to cook, heat oil in cast iron or heavy braising pot, add chicken with marinade and cook over low heat turning chicken until it is done.
- For sauce, in saucepan cook tomato pulp about 5 minutes until liquid has evaporated. Add chilled butter, paprika; after butter has melted cook for just 1 minute.
- Taste, if it is not sour add a couple of drops of vinegar. Add the kasuri methi (dried fenugreek leaves), garam masala, salt to taste. After 30 seconds, add the cream. The sauce is ready.
- Pour into the skillet and mix with the chicken.
(You can prepare and cook the chicken ahead of time. The Makhani sauce takes only 5-6 minutes to make, so wait until the last bit and serve immediately with rice.)
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