Chicken Tikka Makhani
List of Ingredients
4 skinless boneless whole chicken breasts
(about 3 pounds), halved
2 tablespoons fresh lemon juice
1 teaspoon salt
3 tablespoon finely chopped fresh coriander
for the marinade:
6 cardamon seeds
1 teaspoon cuminseed, toasted and ground
1 1-inch piece of peeled fresh gingerroot,
slices
1 fresh hot green chili, such as serrano of
jalapeño, seeded and chopped (wear rubber
gloves)
1/2 teaspoon freshly grated nutmeg
1 teaspoon Chinese red chili paste
1 cup plain yogurt
1 onion, chopped
2 garlic cloves, minced
for the sauce
a 8-ounce can tomato sauce
a 1-9nch piece of peeled fresh gingerroot,
grated on the coarse side of a greater
1 cup heavy cream
5 tablespoons fresh lemon juice
1 1/2 teaspoon tandoori paste or powder
1 teaspoon cuminseed, toasted and ground
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cayenne
1 teaspoon freshly ground white pepper
1 fresh hot green chili, such as serrano or
jalapeño, seeded and minced (wear rubber
gloves)
2 tablesoons finely chopped fresh coriander
1 stick (1/2 cup) unsalted butter
Recipe
Make three 1/2-inch-deep cuts across each
chicken breast with a sharp knife, rub the
chicken with the lemon juice and the salt,
and arrange it in a large dish.
Sprinkle the chicken with the coriander
and chill it, covered while making the
marinade.
Make the marinade: In a spice grinder
grind fine the cardamom seeds with the
toasted cumin powder, add the gingerroot and
the chili, and grind the mixture until it
forms a paste. In a bowl stir together the
ginger paste, the nutmeg, the red chili
paste, the yogurt, the onion, and the garlic
until the mixture is combined well.
Pour the marinade over the chicken turning
the chicken to coat it thoroughly and let the
chicken marinate, covered and chilled,
overnight.
Make the sauce; In a large bowl whisk
together the tomato sauce, the gingerroot,
the cream, the lemon juice, the tandoori
paste, the toasted cumin powder, the salt,
the sugar, the cayenne, the white pepper, the
chili, and the coriander. In a large
saucepan melt the butter over moderate heat,
whisk in the tomato cream mixture, and cook
the sauce, whisking, until the butter is
incorporated. Keep the sauce warm.
Remove the chicken breasts from the
marinade, arrange them in a roasting pan
large enough to hold them in one layer
without touching, and bake them in the middle
of a preheated 450° F. oven for 10 to 12
minutes, or until they are springy to the
touch. Arrange a chicken breast in the
middle of each of 8 plates, pour the sauce
over the chicken.
From Gourmet Nov. 90
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