Binoy Nazareth Goes on a Culinary Travel

1. Binoy
Nazareth
Goes on a
Culinary
Travel

2. Rich. Ravishing. Royal.
I could imagine the aroma of Chicken Makhani making
its way across deserts, sand dunes, salt-lakes and the
craggy rocks of the riot-ridden regions during the Indo-
Pak Partition to reach Delhi on a long, arduous yet
delicious journey. Creamy, rich and buttery, Chicken
Makhani stems from Punjabi cuisine and has become a
hot favorite having been concocted by Kundan Lal
Gujral. I simply had to taste this marvelous and popular
dish and was stunned to know that it was made with
leftover chicken in rich gravy of butter, tomato and
cream. Though I had sampled this dish in Mumbai
during my adolescent years, there’s nothing like tasting
the original at Moti Mahal Delux in Delhi, India.

3. With its popularity, Chicken Makhani or
Butter Chicken is a hearty and robust dish
and is served by most of the restaurants in
India besides making its simmering way to
almost every part of the globe. There are so
many variations that go towards the making
of Butter Chicken or Chicken Makhani.
Some of the chefs use sugar to sweeten the
dish while others use honey. In some
restaurants, cashew paste is used and in
others fenugreek leaves are used to
heighten the aroma.

4. Showcasing the Art of Blending
My tour to India in 2013 included a 10-
day visit to Delhi where I also visited
the Taj Mahal in Agra, a must for every
visitor who believes in eternal love and
appreciation of all things unique.
Actually, one can take the aspect of
uniqueness and blend it in with all
facets of life. That’s my passion and
my forte which showcases trying out
unique dishes and mastering its art.
Being a gourmet and a chef at heart,
let me take you on a culinary adventure
which make the taste buds tingle and
will leave an aromatic trail with lasting
memories.
Being an ardent chef, I was
completely intrigued by K. Gujral’s
innovative idea of making use of
leftover chicken. Showcasing it in a
deft and brilliant dish that takes the
palate to through a delicious and
satisfying travel, Chicken Makhani
involves softening dried pieces of
chicken which has already been
cooked in a Tandoor or clay oven.
The trick here is to skillfully combine
dairy fat and tomatoes and K. Gujral
had used the art of blending in
cream, butter and tomatoes to
conjure up a delectable curry.

5. This is my version of Chicken Makhani or
Butter Chicken:
Ingredients:
☉Chicken skinned and cut into pieces – 800 grams
☉Kashmiri red chili – 1 teaspoon
☉Lemon juice – 1 tablespoon
☉Salt to taste
☉Butter – 2 tablespoons
For Marinating:
☉Yogurt – 1 cup
☉Kashmiri red chili powder – 1 teaspoon
☉Salt to taste
☉Ginger paste – 2 teaspoons
☉Garlic paste – 2 teaspoons
☉Lemon juice – 2 tablespoons
☉Garam masala powder – 1/2 teaspoon
☉Mustard oil – 2 tablespoons

6. For Makhani Gravy:
☉Butter – 3 tablespoons
☉Green cardamoms 2-3
☉Cloves 4-5
☉Black peppercorns 7-8
☉Cinnamon – 1 inch stick
☉Ginger paste – 1 tablespoon
☉Garlic paste – 1 tablespoon
☉Green chilies chopped 2
☉Tomato puree – 400 grams
☉Red chili powder – 1 tablespoon
☉Garam masala powder – 1/2 teaspoon
☉Salt to taste
☉Sugar/honey – 2 tablespoons
☉Dried fenugreek leaves (Kasoori Methi) – 1/2 teaspoon
☉Fresh cream – 1 cup

7. Procedure:
For Marinating:
☉Make deep cuts or incisions across the
chicken pieces. According to me, this will
help the flavor of different ingredients to
soak into the meat. Then add lemon juice,
red chili powder, salt and mix well.
☉Place the yogurt in a muslin cloth and
hang it up to remove extra water for 15 to
20 minutes. Then in a bowl, add ginger and
garlic paste along with yogurt and mix well,
add the chicken pieces. Add a tablespoon
of mustard oil and mix again.
☉Keep the marinated chicken in the
refrigerator for at least 2-3 hours to absorb
the flavor.
☉Make deep cuts or incisions across the
chicken pieces. According to me, this will help
the flavor of different ingredients to soak into
the meat. Then add lemon juice, red chili
powder, salt and mix well.
☉Place the yogurt in a muslin cloth and hang
it up to remove extra water for 15 to 20
minutes. Then in a bowl, add ginger and garlic
paste along with yogurt and mix well, add the
chicken pieces. Add a tablespoon of mustard
oil and mix again.
☉Keep the marinated chicken in the
refrigerator for at least 2-3 hours to absorb the
flavor.

8. For the Makhani Gravy:
☉Heat a pan and add butter to melt.
Then add green cardamom, cloves,
black peppercorns and a cinnamon
stick about one inch in length and
sauté them well till they start popping.
Then add the rest of the ginger garlic
paste and green chilies, sauté them
again for two minutes.
☉Now add tomato puree, garam
masala, red chili powder, salt and a
cup of water. Mix them well and boil,
then reduce the heat to simmer for
another ten minutes.
☉Add the chicken pieces to the Makhani
Gravy. Bring it to a boil until the chicken
pieces are cooked well and have
absorbed the flavor of the Makhani
gravy.
☉I advise serving Chicken Makhani hot
with Indian roti, naan, paratha or any
type of flat-bread. This recipe is
guaranteed to make the mouth water and
give you the satisfaction of going on a
steaming, sizzling and delightful journey
to a delicious abode.

9. Continuing the Culinary Adventures of
Binoy Nazareth…