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Chicken Makhani (Butter Chicken):My wife and I loved this Indian restaurant nearby that unfortunately closed. They had a Chicken Makhani which she loved (I loved the mutton curry). When they closed, we tried other Indian restaurants nearby and she didn't like theirs as much.So I looked up lots of recipes online for Chicken Makhani, got the general idea of all the possible ingredients, and set down one night a week before her birthday to recreate the taste of that restaurant that closed, tasting and tweaking and tasting and tweaking. I had to botch the couple of attempt (they were nice but not so close) but finally got it in a way which was as close to as I could remember it, then surprised her with that for her birthday. And she seemed really happy with that and now nags me to make it from time to time.
I had to botch the [first] couple of [attempts] [...]
YES :DD that's my favorite recipe to make and probably my favorite dish too. ;D care to share the recipe? I'd love to try and compare it to mine
I'm not the best when it comes to recording recipes since I kind of eyeball things and have the rough proportions memorized and kind of tweak to get the rest of the taste. But one of the things starting off that I do a bit unusual is that I noticed my wife loves ginger. So for the basic blended yogurt-ginger-garlic marinade, I use almost twice as much ginger as recipes generally call for. Then marinate 500g of chicken in it along with some salt.Then shallow-fry marinaded chicken in a pan with oil (don't need to cook thoroughly). Set chicken aside and keep pan drippings for the gravy.Sauce:Now add chopped onion, a dash of cumin seeds, some more of the original yogurt marinade to the mix (about 1-2 tbsp). Mix it all up.Then add water (maybe half a cup to a cup), gets pan drippings unstuck from the bottom of the pan and mixed into the water, add a generous amount of coriander (maybe 2 tbsp), a dash of turmeric, a heavier dash of red chili powder (maybe 1.5 tbsp). Then add chopped tomatoes (2 medium-sized whole tomatoes chopped up).Cook this sauce covered on medium heat for a good while until the tomatoes and onions are very soft. Then transfer the sauce to a blender and blend until smooth.Final Step:Now add butter to our pan (a generous stick of butter), add the blended sauce, and add a bit of water (not enough to make it watery but smoother than a paste to a medium sauce kind of consistency). Boil uncovered.Now add our chicken, boil a bit more, add a squeeze of tomato ketchup, then garam masala, salt and sugar and more chili powder to taste. I try to make it pretty savory and mildly sweet and try to make it pack a real punch with the spices and heat. That's one thing about that restaurant that closed is that it had a stronger taste than usual and not quite as sweet.Finally, you can soften everything up with a dash of heavy cream. I prefer to take it easy on the cream here for a more pungent type of sauce.
The sauce comes out a bit brown and yellowish in my case. You can use red food coloring to give it that bright red flavor, though I generally don't bother with it.
Nah I would never put food coloring lol :D thats for lunatics. But thanks so much for sharing!! I will try. Although it's quite similar to what I've been doing so far still it's interesting to see what is the difference. :)
There are many things that I cook well. I can roast a turkey very well. I also bake and I prepare meals more often than does my girlfriend.
Eggs. But for me what makes them good is the ingredients I use besides the eggs themselves
Triple chocolate coffee cake.I also make good chocolate cherry cookies.
Anything microwavable, i buy a lot of snap kitchen which is fresh organic lean cuisines basically but without all the preservatives. They are amazing☺️
any special technique? like oven or specific bread? ;D
Toaster lol😂Ok thats a bit of jokesI love stir fries I can fry like a champ lol
I am crap at stir fries lol ;D they are supposed to be quick and easy but they don't work for me
Yup that's correct.
I make a mean pizza
@Giggletr0n Interesting. Seems french but it says place of origin is USA ;D and you are in Italy.
salsa or garlic
really. you make your own from cows milk or sth?
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