Every major region of India brings its own unique dishes. Murgh makhani or Butter Chicken is an Indian dish from the Punjab region and is usually served with naan, roti, parathas or steamed rice.

This dish is made by marinating chicken overnight in a yogurt /spice mixture that is usually made of garam masala, ginger, lemon or lime, coriander, cumin, turmeric, chilli, methi and lots of garlic. The chicken is then grilled or roasted. Makhani sauce is made from butter, tomatoes, almonds and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and sometimes cream. Once the sauce is prepared, the marinated and grilled chicken is chopped and added to it.

Enjoy, this is truly a delicious, exotic Seduction Meal.

Murgh Makhani (Butter Chicken)
Serves 4

Chicken Marination
Marinate for 4 hours or overnight

Ingredients:

• 6 chicken thighs and 3 whole chicken legs, skinned
• 7 large cloves of garlic
• 1/2" cube of ginger
• 1 1/2 tsp garam masala powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder or paprika
• juice of 1 small lime
  
• 1/4 tsp of salt
• 16 oz of plain yogurt

1. Wash and pat dry the chicken pieces
2. Make slits on the chicken pieces with a knife, set aside
3. Place all of the ingredients except the yogurt in blender and puree
4. Place chicken in a bowl and with your hands thoroughly blend in the spiced garlic/ginger paste
5. Next add the yogurt and blend well
6. Cover with Saran wrap and let stand for a few hours or refrigerate overnight

Cooking the Chicken

Ingredients:

• 5 tbsp vegetable oil
• dash of salt

1. In a large skillet, over medium-high heat add vegetable oil and a dash of salt
2. Add the chicken pieces covered in the marinade. Cover and cook over low heat until chicken is cooked through, turning chicken over during cooking
3. When done, remove from heat

Continue Reading / Post a Comment

There are a few magazines that I relish reading for recipes, photo essays, travel stories, and food and wine pairings: Bon Appetit, Gourmet, Wine Spectator, Gastronomica, and Saveur. I dog ear recipes I want to try, save images that are inspiring, and visit restaurants that are featured--in this country and abroad. Here is a recipe that I saved from Bon Appetit Magazine years ago (1998) for Shrimp Madras which can be found on Epicurious.com. (everyone loved this dish!)

Madras curry or Madras sauce is a fairly hot curry sauce, red in color. It originates in the south of India and gets its name from the city of Madras now known as Chennai. Madras sauce goes great with poultry, pork, lamb, seafood and vegetables and can be used at any stage of cooking; use it to marinade, grill or finish. When you are looking for a quick Seduction Meal (this dish can be made in less than 30 minutes) and your significant other is a fan of spicy, curry dishes I highly suggest this Shrimp Madras recipe. I served it with rice pilaf and a mixed green salad. Fast, easy and delicious--everyone loved it.

Continue Reading / Post a Comment

I learned to make this dish from my best friend--actually I begged her to give me the recipe every time she served it. We'd dine in her candle-lit NYC garden surrounded by roses, honey suckle, fresh herbs and always a group of interesting people. Everyone loved this dish! 



Serve salmon over rice pilaf with a side of asparagus dripped in lemon butter (next post on Seduction Meals).

curry salmon

boneless salmon for two
3 tablespoons olive oil
2 shallots, finely chopped
3 cloves of crush garlic
a pinch of cayenne pepper
2 medium tomatoes, diced
3 tablespoons of curry (be sure it is fresh for the best flavor)
1 pint of light cream
salt and pepper to taste
1 box of Near East rice pilaf, original mix

Prepare the rice as per the range top directions.

Salmon: In a large skillet, heat olive oil over medium-high heat. Add shallots and garlic, stirring until soft. Add cayenne pepper and tomatoes. Stir ingredients; cooking for about 2-3 minutes. Add curry powder and cream, stir until well blended. Add two - three salmon pieces, skin down. Spoon the mixture over the salmon. There should be enough sauce to come at least 1/2 of the way up the sides of the salmon. Lower the heat to medium-low and cover tightly. Let simmer for 5 - 10 minutes or until salmon is cook to your liking. Test with a fork. Spoon mixture over the salmon from time to time.

Plating the Dish
Place a 1/2 cup or 1 cup of rice on each dish.  Place a piece of salmon on each plate next to the rice. Pour the sauce over the fish and the rice. Serve with a green vegetable. While this salmon dish is fast and easy to make, it is quite impressive in flavor and will have your amore whispering sighs of adoration in your ear.

Post a Comment