chicken mahkani (SP???)

chicken makhani? chicken mahkahni? does anyone know a good recipe for this? it might be called something different depending on where you get it. it's tender cooked chicken in a curry-ish buttery creamy sauce. indian cooking.
i know you can get it at
Swagat in Portland Or
andit's fantastic, but i was wondering if i could make it (& how exotic it'd be to do so) at home...

Here's one recipe:

Title: Indian Butter Chicken: Chicken Markhani
Yield: 1 Servings

Ingredients

1 sm chicken
1/2 c curd
1/2 bulb garlic (ground)
2 cm piece ginger (ground)
1/2 ts red chilies (ground)
1 for sauce:
1/2 kg tomatoes
1 salt to taste
8 ts tomato ketchup
1/4 ts red chili powder
1/2 c crushed cashewnuts
4 tb butter
1 ts sugar

Instructions

Marinate the chicken pieces in curd, garlic, ginger, chilies and salt
for 4-5 hours. Then pressure cook the chicken until tender (5-7
minutes). Blanch tomatoes and strain them to make a puree. Put the
puree, salt, chili powder and sugar in a pan. Cook it on a slow fire
till the puree thickens. Add 2 tablespoons butter, chicken pieces,
tomato ketchup and cashewnuts. Cook for a few minutes before
serving, add 1 tablespoon butter and heat it. Place it in the
serving dish and put 1 more tablespoon butter.


"The Family Cookbook" by Jasleen Duggal From:
diana@ix.netcom.com(Diana L. Ford )

quote:

Originally posted by BT

Here's one recipe:

Title: Indian Butter Chicken: Chicken Markhani
Yield: 1 Servings

Ingredients

1 sm chicken
1/2 c curd
1/2 bulb garlic (ground)
2 cm piece ginger (ground)
1/2 ts red chilies (ground)
1 for sauce:
1/2 kg tomatoes
1 salt to taste
8 ts tomato ketchup
1/4 ts red chili powder
1/2 c crushed cashewnuts
4 tb butter
1 ts sugar

Instructions

Marinate the chicken pieces in curd, garlic, ginger, chilies and salt
for 4-5 hours. Then pressure cook the chicken until tender (5-7
minutes). Blanch tomatoes and strain them to make a puree. Put the
puree, salt, chili powder and sugar in a pan. Cook it on a slow fire
till the puree thickens. Add 2 tablespoons butter, chicken pieces,
tomato ketchup and cashewnuts. Cook for a few minutes before
serving, add 1 tablespoon butter and heat it. Place it in the
serving dish and put 1 more tablespoon butter.


"The Family Cookbook" by Jasleen Duggal From:
diana@ix.netcom.com(Diana L. Ford )

htat's it thank u but,
what's curd? cottage cheese? nooo.. cream maybe?

I believe the closest substitute is yogurt and that is what most Indian recipes intended for western cooks use. Some people try making their own with buttermilk, but I'd use yogurt.

ah yes, thanks looks good.

Feeding an army?

Makhani Murgh (Butter Chicken)

3 pounds of boneless chicken pieces

oil for frying

1 ½ cups finely chopped onion

2 tsp minced garlic

1 tsp minced ginger

1 tsp Indian red chili powder

1 tbsp garam masala

2 cups half & half cream

2 cups tomato sauce, canned

4 - 6 tbsp melted butter

chopped parsley for garnish



Heat 1 tbsp oil in large frying pan and brown chicken pieces. Remove and set aside.

Add more oil, fry onions, garlic and ginger until transparent.

Add chili and garam masala, cook 2 minutes.

Add tomato sauce, cook 4 minutes.

Add cream, return chicken pieces to pan.

Bring to a boil, turn heat to low and simmer uncovered 30 - 40 minutes.

Remove from heat and pour melted butter over it.

quote:

but,
what's curd? cottage cheese? nooo.. cream maybe?

Yoghurt is reffered to as Curd by Indians. Usually recipes require sour yoghurt when they mention yoghurt.