DELHI
INDIA – DELHI
Delhi - Butter Chicken. Click here to download and try this recipe now!
Easy Butter Chicken Delhi-style
Serves 4
Murgh makhani (butter chicken) is a popular dish and is easy to make at home and, unlike many of the takeaway versions, is tangy and delicious without being too sweet!
Ingredients:
4 whole chicken legs (drums and thighs), skinless
Marinade:
5 cloves garlic, crushed
2 cm ginger, finely grated
½ tsp paprika
1 tsp chilli powder
½ tsp salt
½ tsp (heaped) of each: ground coriander, cumin, turmeric and garam masala
2 tsp lime (or lemon) juice
1 cup natural yoghurt
2 Tb cooking oil
Mahkani Sauce:
2Tb butter (or ghee)
3 cloves garlic, peeled and chopped
1 cm ginger, grated finely
1 tsp each: coriander, turmeric, garam marsala,
½ tsp chilli powder (or to taste)
½ tsp paprika
1 cardamom pod, split and crushed
800g crushed tomatoes, canned are fine
1 tsp lemon juice
25g unsalted butter
100ml cream
Fresh coriander to garnish
What to do:
The first stage is to marinate and grill the chicken.
In a bowl, mix all of the marinade ingredients together. Make deep gashes in the chicken meat and add the chicken to the marinade, rubbing the marinade into the chicken to coat well. If you have time, leave for 1 hour or overnight. If you don’t have the time, leave for 15 minutes!
Pre-heat the grill to hot. Lay the chicken pieces on a wire rack over an oven dish and grill until well coloured (a bit charred in places is even fine as what we’re trying to do is cook the chicken in a way that emulates as closely as possible the tandoor ovens of India!) Turn over and continue cooking until the chicken is almost cooked through. Lower the temperature if you need to, to ensure it is not too coloured as it continues to cook.
Prepare the sauce: In a large pot, melt the butter and add the garlic and ginger and cook for 3-4 minutes. Add the spices and fry for a further few minutes, stirring. Add the tomatoes and lemon juice and bring to a simmer. Add the chicken pieces and simmer for 10 minutes or until the chicken is cooked through. Finally, stir in the butter and cream and season to taste. Garnish with chopped coriander and serve with warm naan or chapati.
Coconut Barfi
Delhi - Mango Laksa, Coconut Barfi. Click here to download and try this recipe now!
Ingredients
½ tsp saffron threads
200 mls milk
1 ½ cups sugar
3 cardamom pods, split and seeds crushed
2 cups dessicated (dry) coconut
Pistachios, chopped, to garnish
Soak the saffron threads in 1 tablespoon of the milk. Heat the remaining milk in a saucepan until it comes to the boil. Reduce the heat to a simmer, add the sugar and cardamom and simmer for 6-8 minutes. Add the coconut and saffron/milk mix and stir thoroughly to ensure there are not lumps. Cook on a low heat for 4-5 minutes stirring. Spread the mixture into a greased square dish and allow to cool before cutting into small squares. Garnish each with chopped pistachios.
Mango Lassi
Makes 2-3 tall glasses
Ingredients
1 ½ cups natural yoghurt (low fat)
2 tsp sugar
1 ½ cups iced water
¼ - ½ cup pureed mango
1 cardamom pod, seeds only
Almond slices to garnish
In a jug, whisk (or use a stick blender) the yoghurt until it begins to go frothy, add the remaining ingredients and whisk until well blended. Garnish with almonds and enjoy!
Become a fan of TV3 on Facebook
,
on Twitter .