Recipe: Chooza makhani
This month, our award winning executive chef, Rashpal, brings you Chooza Makhani; roasted chicken simmered in a smooth, smoked tomato sauce, yoghurt and redolent kasoori fenugreek.
Serves up to 5
Ingredients
1 kg Fresh Tomatoes
2 tbl spoon Tomato Paste
½ kg Chicken Breast Pieces
250grams Butter
1 cup Vegetable Oil
2 tbl spoon Cashew Nut Paste
120 grams Khoya (Reduced milk)
1 litre Single Cream
½ spoon Kasoori Methi
½ tbl spoon Black Pepper
1 spoon Garam Masala
2 tbl spoon Honey
Salt & Chillies as required
Method
First make the Makhani gravy; boil the tomatoes, then sieve out the tomato skin and seeds in a separate pot put some vegetable oil, add ginger and garlic paste and cook until slightly brown.
Next, add the boiled tomatoes and cook until the oil separates from the mixture. Follow with all the spices, butter, and honey and add a small amount of water. Cook for up to 10-15 minutes.
Add the single cream and cook for a further 20 minutes.
Then add chicken pieces – simmer until the chicken is cooked through.
Garnish with roasted Jeera and fresh coriander (finely chopped roots).
Serve with steamed rice, pilau rice, chapatti or naan
