CHICKEN MAKHANI

 My mother makes this often , from her sunflame recipe book. The book came along with the sunflame cooking range that we bought. I think it was in 1992 , probably. When , typing the year , it seems so long long ago. I was in my 8th standard. Probably the time when the semi-automatic washing machines were around. All of us were so excited to bring home a cooking range , the one which had the stove and the oven together. The feeling that you get when you get a new appliance in the house ( though you are not the one using it), is really something. I am short of words to describe it.This happens probably, once in 5 years for us. I wonder if kids these days get these exciting , happy feelings because they get new things more often than us.
And also this was the time where one solely had to depend on recipes that came in recipe books and newspaper articles. And to my knowledge , this was the time when butter chicken was not around. Atleast , I had not  tasted it. We used to call it north Indian chicken curry and it truly was , maybe because of the use kasuri methi leaves.


INGREDIENTS

1. 1 kg whole cut-up chicken
2. 2 green chili 
3. 2 Tbsp coriander powder
4. 1 tsp turmeric powder
5. 2 Tbsp oil
6. 2 medium-sized onions sliced finely (200 gms)
7. 2 medium-sized tomatoes sliced finely(200 gms)
8. 10 cashews or almonds soaked in 1/4 cup water(Can substitute 4 Tbsp. grated coconut)
9. 3 dates , pitted(can substitute 3 Tbsp. raisins)
10. 2 cups boiling water
11. 4 Tbsp(1/4 cup) kasuri methi leaves

For the marinade:

1. 2 Tbsp ginger garlic paste
2. 1/2 tsp mace powder
3. 4 tsp Kashmiri chili powder or 2 tsp ordinary chili powder
4. 3 tsp jeera (cumin)powder
5. 1 tsp pepper powder(optional)
6. 1/2 tsp clove powder
7. 1/2 tsp cinnamon powder
8. 1 Tbsp. lemon juice
9. 5  heaping 5Tbsp curd
10. salt to taste(3 tsp)

METHOD

• Marinate the chicken with all the ingredients in the marinade for atleast 30 minutes or it can be kept in the refrigerator overnight.
  
  
  
  

• Put the dates and almonds/cashews along with some water in a blender and blend to a fine paste.
  
• Heat a wok or sauté pan on high heat and when warm add the oil. When the oil is hot add the onions. Sauté the onions till they turn translucent.
  

• Now add the coriander powder and the turmeric powder , give it a quick stir and then add the tomatoes.
  
  
  
  
  
  
  

• Give the tomatoes a quick stir ,  add some water and cook the tomatoes till mushy.
  

• Turn the heat to high and add 2 cups of water and bring to a boil. When the water boils vigorously, add the marinated chicken . Throw in the green chilies (if using). Mix the chicken well.

• Cook on high for 10 minutes and then open the lid, add the kasuri methi leaves crushing them slightly with the hands as you put it in. No need to stir, cook for another 2 minutes. After 2 minutes, check for salt, add if required and then turn off the heat and add the cashew-dates paste. Wash the mixie and clean out the paste from the mixie. Stir the paste into the curry. Cover and keep for atleast 30 minutes. Stir before serving.
  
  
  
  

         

• Good with chappathi or fried rice.