Sunday, December 26, 2010
A shortcut to Chicken Makhani
Butter Chicken is one of our favourite Indian, chicken main courses and earlier this month on our India trip we had to visit Delhi Darbar (Colaba) and Grand Central (Chembur); both make excellent butter chicken.
On a shopping trip to the local market later, we were picking up masalas to bring back to Eindhoven and found Chef Sanjeev Kapoor's Chicken Makhani spice mix.
Yesterday, we thought we'd use it to make a hassle free ,easy to cook Christmas lunch. Our experience so far has been that most ready mixes never taste like the real thing and are usually a not-so-bad compromise.
We were quite impressed with Sanjeev Kapoor spice mix and would definitely recommend it.
A few easy steps - a preparation plus cooking time of approximately half an hour and your butter chicken's ready to eat. With a few recommended final touches- fresh cream, a dollop butter and chopped coriander - the dish tastes even better.
So, if you're in the mood for some butter chicken at home and don't want to take too much trouble to make it, here's a decent shortcut we recommend.