no indian spice can obstruct teh faps. in fact indian is prolly my favorite cuisine. up there with taco bell and cheeseburgers. i've contemplated ordering indian when my parents take me on plane trips cus they always get their food like 30 minutes before everyone else.
from the Dishoom cookbook: ----------------- CHICKEN RUBY Ruby Murray was a 1950s Irish pop singer, whose name became Cockney rhyming slang for curry. This is our take on butter chicken, which was invented at the famous Moti Mahal in Delhi. Apparently, the cook first made this dish for his staff using leftover tandoori chicken in a makhani sauce. The owner then put it on the menu, and it soon became their most popular dish. SERVES 4 ̃ 700g skinless, boneless chicken thighs 20g unsalted butter, melted 1 quantity makhani sauce 50ml double cream FOR THE MARINADE 10g fresh root ginger, chopped 20g garlic (5–6 cloves), chopped 5g fine sea salt 1 tsp deggi mirch chilli powder 11⁄2 tsp ground cumin 1⁄2 tsp garam masala 2 tsp lime juice 2 tsp vegetable oil 75g full-fat Greek yoghurt TO GARNISH Ginger matchsticks Coriander leaves, chopped 1 tbsp pomegranate seeds 1. For the marinade, blitz the ingredients together in a blender to a smooth paste. Transfer to a bowl. 2. Cut the chicken into 4cm chunks. Add to the marinade and turn to coat. Cover and leave to marinate in the fridge for 6–24 hours. 3. Heat the grill to medium-high. Place the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for 8–10 minutes, until cooked through and nicely charred. 4. Warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken and simmer very gently for 10 minutes. 5. Serve the curry garnished with ginger matchsticks, chopped coriander and pomegranate seeds, with a bowl of steamed rice on the side.
MAKHANI SAUCE This rich, creamy sauce is used for the chicken ruby (here), phaldari kofta and paneer tikka chapati rolls. MAKES 1 QUANTITY ̃ 35g garlic (8–9 cloves) 175ml vegetable oil 20g fresh root ginger 800g chopped tomatoes (fresh or good-quality tinned) 2 bay leaves 6 green cardamom pods 2 black cardamom pods 2 cinnamon sticks 2 tsp fine sea salt 11⁄2 tsp deggi mirch chilli powder 30g butter 1 tsp garam masala 20g granulated sugar 1 tbsp runny honey 1 tsp ground cumin 1 tsp dried fenugreek leaves, crushed to a powder between your fingers 1⁄2 tsp fresh dill fronds 80ml double cream 1. Take 15g garlic and finely dice it. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crispy, about 7–8 minutes. Remove with a slotted spoon and drain on kitchen paper. 2. Grate the remaining garlic and the ginger to a fine paste on a microplane, or grind using a pestle and mortar. 3. Using a blender, blitz the chopped tomatoes to a fine consistency. 4. Place the saucepan containing the oil back over a medium-high heat and add the bay leaves, green and black cardamom pods and the cinnamon sticks. Let them crackle for 1 minute, stirring regularly. 5. Turn the heat down and add the garlic and ginger paste. Cook for 5 minutes, allowing the paste to brown but not burn. 6. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so that it doesn’t catch. This should take about 30 minutes. 7. Add the butter and simmer for a further 5 minutes. 8. Add the garam masala, sugar, honey, cumin, crispy garlic, dried fenugreek and fresh dill fronds and cook for a further 15 minutes. 9. If the sauce is to be used straight away, add the cream and simmer gently for 5 minutes; it is then ready to use. If not using immediately, allow to cool, cover and refrigerate; add the cream when you reheat the sauce to assemble your dish.
Noooo… it is an appetizer of chicken in Indian cuisine and it is amazingly good. I have seen it as an entree before too honestly. It is a type of boneless fried chicken with onions and key is the breading. It’s probably something you would really like, it’s amazing and something you can prep ahead of time and cook. Had my buddy Paras come over and we made it - even had the seal of approval from the wife… liked it enough she asked for Paras to make it probably a dozen times the last couple of years.
https://www.everynookandcranny.net/instant-pot-paneer/ I used organic whole milk and lemon juice from squeezed lemons. I still have the cheese cloth roll I bought when I made it.
I had it in a biryani. But it's essential chicken pieces that are fried in a hot spice mixture. As I would describe many other Indian dishes. I just know I ordered it spicy and it was amazing.
Thanks for this. It's so good. I had it as an entree in a biryani. The place where I had it seems to be permanently closed, unfortunately. I think it may be part a local small chain. It was called Biryani Pot. It was on E Bell Rd in NE Phoenix. The guy running the front end was so nice. He saw my brother suffering through the spice on a medium heat level, and after he and I gave my brother a hard time (I was eating spicy), he brought him out extra rice and a dessert to help cool him off, on the house. It was a great restaurant experience that my siblings and I had together, at a time when we needed something like that, so I'll never forget their generosity.
this it? https://www.indianhealthyrecipes.com/chicken-65-recipe-no-egg-restaurant-style-chicken-recipes/
There it is. Maybe some day I'll try making this at home. If you make it, I'll be curious to know how you like it.
My closest Indian place is a 115 minute round trip. I'm now extra motivated to learn about @basso's new home cooking projects.
