Makhanwalla
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Makhanwalla (Tandoori Chicken Curry)
Categories: Starters, Poultry, Indian, British
Yield: 8 Servings
4 Chicken legs
4 Chicken breast portions
MMMMM--------------------------MARINADE-------------------------------
2 tb Lemon juice
175 ml Yoghurt
1 1/2 ts Paprika
1 1/2 ts Ground coriander
1 1/2 ts Ground cummin
1 ts Ground ginger
1/4 ts Orange food colouring
MMMMM-------------------------FOR CURRY------------------------------
1 md Onion; roughly chopped
2 Garlic cloves; rough chopped
2 In cube fresh ginger; ""
150 ml Vegetable oil
2 Tomatoes; chopped
2 ts Tomato puree
2 tb Fresh coriander; chopped
Salt
MMMMM--------------------------SPICES 2-------------------------------
1/2 ts Mustard seed
1/2 ts Cummin seeds
MMMMM--------------------------SPICES 3-------------------------------
2 ts Paprika
1 ts Garam masala
1 ts Ground Coriander
1/4 ts Yellow food colouring
1 ts Garlic powder
Notes "Rapidly becoming a restaurant favourite and rightly so. It can
also be called Tandoori Chicken Makhani or Masalador." PC
1 Skin the chicken, lightly prick or gash the flesh and rub in the
lemon juice. Leave for 10 mins (to 1/2 hour, IMH).
2 Make the marinade by combining the yoghurt with the spices. Pour over
the chicken, rub in well - making sure it goes into the gashes. Leave for 24
hours if possible - refrigerated, or for a minimum of 6 hours.
3 Next day, preheat the oven to 300F (150C) Remove the chicken from the
marinade, ensuring there's liberal coating left on each piece. Place on oven
tray and bake for 20 minutes, then remove. Strain liquid off oven tray and
reserve.
4 Meanwhile puree the onion, garlic and ginger together in a
processor or blender. Heat the oil in a pan and fry the whole spices
(2) in it until they pop (about 2 mins - (less IMH)). Add the
onion/garlic/ginger puree and the remaining spices (3) to the pan,
bring back to the boil and simmer for about 10 minutes.
5 Add the tomatoes, tomato puree, spare yoghurt marinade and the
cooking liquid reserved from stage 3 above, and simmer for a while. Add the
cooked chicken, coriander and salt. simmer for a further 10-15 minutes, then
serve.
IMH says "Can also be used as a main course, but for half as many
people."
Recipe Pat Chapman, "Indian Restaurant Cookbook"
MMed IMH c/o Gohlam BBS Fido 2:320/116.14
MMMMM
All the Best
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