Wednesday, 5 August 2015

Makhan Chara (Butter Chicken)

This recipe has been in my cuttings folder for many, many years - so long I have no recollection of which magazine it came from, or when. It's at least 25 years old, as that's how long it is since I last updated this particular folder, and the typeface looks reminiscent of the old Slimming Magazine - although I'm guessing from the vast amount of butter in the recipe, that it wasn't from there!


Making it is a two-day event, as a fresh masala needs to be made and mixed with yoghurt, and the chicken marinated overnight.


Next day the chicken is grilled and then mixed into a sauce that is basically a gloriously unhealthy mixture of a vat of melted butter with some cream added (plus a little tomato purée as a vague nod in the vegetable direction). To make it easier to grill the chicken pieces, I threaded them onto skewers


Then grilled them until they started to catch on the edges - the marinade protects the chicken on the inside from drying out


I started making the sauce very early as it says it has to cook for 1½ hours - but even on the lowest heat, it would have fried away to nothing by then, and the cream, butter and tomato were all well blended within a couple of minutes, so I took it off the heat and just reheated it with the chicken pieced added once they were grilled.


The verdict - tasty, but more effort than it was worth. I make a lot of far tastier chicken curries that take a fraction of the time and make much less washing up. And as for the fat content - totally alarming!

1 comment:

  1. Ooh I should do a folder. Looks tasty . I'll be with you around 3pm pick me up in the Carboark please

    ReplyDelete

In line with new Data Protection legislation (GDPR) by commenting you do so in the knowledge that your name & comment are visible to all who visit this blog and thereby consent to the use of that personal information for that specific purpose.