Murgh Makhanwala (Butter Chicken)

Butter Chicken

 

I have no idea if this is the authentic recipe, but let me tell you, it tasted damn well delicious! For me Indian food is akin to comfort food.  Blame my college room-mate, who I love dearly and her family hails from Gujarat;  she was the person who used to cook for me when I couldn’t even boil water.

I don’t think there is anything more satisfying than a deliciously spiced meal, with loads of extra tasty sauce to sop up with home-made bread, in this case, Naan.  I stole this recipe from the Saveur website.  It popped up in my inbox, and I couldn’t get it out of my head since the moment I looked at it.  Normally my main problem in making Indian food is finding all the right ingredients.  This one is fairly easy, the only ingredient missing was the fresh or frozen curry leaves, which I still haven’t managed to find here.  Hopefully, one day I will, but to tell you the truth, I don’t think it would have changed much in this dish.  This chicken is really “finger lickin’ good”…..I mean, with all that yummy sauce, it begs for you to let your table manners go for the night!  As always, the true testament of a dish being good or great….my daughter eating it all, and then taking some for lunch the next day!

So here’s what you’re going to need:

For the chicken:

1/2 cup greek yogurt

2 tbsp fresh lemon juice

1 tbsp oil

2 tsp garam masala

1 tsp crushed red chile flakes

4 cloves of garlic, minced

1 3″ piece of ginger, peeled and sliced cross-wise

Salt, to taste

1 3-4 lb. chicken, cut into 8 pieces and skin removed

For the sauce:

1 tsp crushed red chile flakes

4 cloves of garlic, minced

4 whole cardamom pods, cracked

3 whole cloves, crushed

1 28-oz. can whole peeled tomatoes, undrained

1 3″ piece of ginger, washed and grated

1 bay leaf

1/3 cup heavy cream

4 tbsp unsalted butter, cut into 1/2″ cubes

4 fresh or frozen curry leaves

Salt and freshly ground pepper, to taste

Fresh cilantro leaves for garnish

 

Marinate the chicken:  Combine all ingredients except for chicken in a food processor; purée.  Transfer marinade to a large bowl and add chicken, tossing to coat.  Cover with plastic wrap and refrigerate for at least 4 hours or overnight.  (I did overnight, I think it made a difference.)

Heat oven to 500F (250C).  Transfer chicken to aluminum foil lined baking sheet, and spoon any marinade left over on top of the chicken.  Bake chicken until light brown but not cooked through, about 20 minutes.  Transfer to a rack, set aside.

Make the sauce:  In a large pot over med-high heat, combine chile flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and 2/3 cup water.  Bring to a simmer, reduce heat to med-low, and cook, stirring often and crushing tomatoes with a spoon, for 25 minutes.  Discard bay leaf and transfer sauce to a food processor, purée.  Return sauce to pot and continue cooking over medium-low heat until thickened slightly, about 15 minutes.  Add reserved chicken pieces and any marinade left over from the pan, along with a 1/3 cup water.  Cook, stirring occasionally, until sauce thickens and chicken is cooked through, about 10 minutes.  Stir in cream, butter, garam masala and curry leaves.  Reduce heat to low and cook until flavors meld, about 5 minutes.  Transfer to a serving platter, garnish with fresh cilantro leaves and serve with warm Naan bread.

From my kitchen to yours,

Carla 

Saveur Magazine Classic Recipe No. 83 – Elvis Presley’s Pound Cake

Elvis Presley's Pound Cake

Hello my friends, I am very sorry for not posting in a week…..I have been bombarded at work, staying up until 5 am to watch the US elections, and then, my fantastic computer (not) decided it needed a break too and wouldn’t work.

Finally, after many restarts and uninstalls and installs, it decided to be nice and let me post!

This dish was a petition from my daughter,  as I mentioned before, we each get to choose a recipe to be done for the week.  My daughter was intrigued, thinking this would be more of a bread, obviously from the aspect.  I was very wary, because I remember pound cakes being these incredibly moist, buttery things you got in a white box that read Entenmann’s.  I remember getting that said box, tearing it open with my grandmother, and having her cut the middle slice, where the loaf separates, and gobbling it down with a glass of milk.  Other pound cakes I had tried didn’t come close in comparison.

Except for now, I can proudly say, this recipe is a MILLION times better than those pre-prepared confections.  Spongy, moist, dense without being dry.  All in all, this is one pretty amazing pound cake!

Imagine, 3/4 of the loaf was promptly eaten straight out of the oven.  And the next day, after resting in the fridge, it was even better.

I hope you get your mojo on and make this cake.  Fairly easy to make, no rocket science involved.  And my daughter gladly lent me a hand in preparing it.

Overall taste points: 8.7 / 10

Difficulty: Easy, but you need a stand up or hand-held mixer

Availability of ingredients: Super easy

16 tbsp. unsalted butter, softened, plus more for pans

3 cups cake flour, sifted, plus more for pans

3 cups sugar

2 tsp vanilla extract

3/4 tsp kosher salt

7 eggs

1 cup heavy cream

 

Heat oven to 350F (180C).  Grease and flour two 9″ x 5″ x 2″ loaf pans; set aside.  Beat butter, sugar, vanilla and salt in a bowl on medium – high-speed of a hand mixer until pale and fluffy, about 6 minutes.  Add eggs one at a time, beating well after each, until smooth.  Add flour and cream alternately, beginning and ending with flour, beating until smooth.  Increase speed to high;  beat batter until smooth and light, about 5 minutes.  Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple of crumbs adhering to it, about 1 hour 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving.  Serves 10.