I absolutely love Indian food; it’s one of my favourite cuisines. Like many cuisines though, it is also incredibly diverse and so I am always trying to educate myself about India’s different regions and their specialties. This combination is my favourite to order in restaurants and so I decided to try to replicate that at home.
BUTTER CHICKEN, aka Murgh Makhani
The curry recipe comes from this book, which I’ve graciously had lent from a friend for a while now! It’s a great book because it not only gives detailed recipes, it includes lots of educational info on spices, ingredients, etc. I made it for the first time about six months ago and have made it a few times since. It is a very tasty and dependable dish.
The process is 2 step — first you marinate the chicken in a yogurt-based sauce that includes garlic, lime juice, and lots of spices. It sits there for anywhere from 2-24 hours. When ready to eat, you prepare a sauce consisting of pureed tomatoes, butter, and spices, and then add the chicken with the marinade. One thing I will do from now on is buy canned chunked tomatoes — much easier than scalding, peeling, and then crushing full ones.
Overall, this isn’t a dish that is quick to put together, but it is worth it!
I equally adore Naan bread. I came upon the recipe completely by chance, since the cookbook didn’t have one. It’s from Hugh Fearnley-Whittingstall, who is a British chef & TV personality. Initially I was a bit nervous about making it because I was concerned it wouldn’t be anywhere near as good as it is in restaurants. I was wrong! This bread is quite simply FANTASTIC (one of the best Naans I’ve tasted). It is also fairly straightforward to make — the only thing that is time consuming is rolling out the dough and then frying them one by one. Delicious!