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Murgh Makhani
Ingredients:
A: Spices
* cinnamon
* coriander
* red chili powder
* fructus tsaoko
* mace
* cardamom
* fenugreek leaves
B: Dressing
A dash of fresh cream, small can of
tomato paste (or five tomatoes made into a paste), butter
(half the quantity of the tomato paste), a dash of honey,
ginger slices, garlic slices.
First, stir-fry the cinnamon and fructus
tsaoko with some oil. Add ginger slices, garlic slices
and continue to stir-fry. Add tomato paste and then
cook for a short while, adding a suitable amount of
red chili powder, coriander powder, butter (half the
quantity of the tomato paste) and mixing well. Bring
to a boil and add 150cc water, then cook at low heat
for about two hours until the sauce thickens, before
adding the fenugreek leaves. Add honey according to
your own liking and cook for three to four minutes.
Then add the rest of the spices, such as mace and cardamom.
Lastly, add salt for flavor. Add fresh cream when presenting
the dish. This can be eaten with roast pork or roast
chicken.
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Andrew Indian Restaurant
--By Niang Chen Translated by Cara
Steenstra
When you mention curry, everyone naturally thinks of
India. Young chef Shairan Khan studied food and beverage
management during university and has worked at several
five-star hotels all over India. He is very interested
in curry, and spent five to six years studying all the
different spices and herbs used to create these delicious
dishes. Introducing Murgh Makhani--one of the main sauces
amongst the six or seven major Indian curries. This
delicious sauce is combined with Tandoori Chicken baked
in an Indian oven, and can be considered one of India's
representative dishes. Although most homes are not equipped
with professional cooking equipment, a common roasted
chicken can be used to replace the Tandoori roast chicken.
If you cannot be bothered with the hard work but still
want to try authentic Indian food, then stop by Andrew's
Indian Restaurant, where professional chefs will prepare
the wonderful Murgh Makhani (NT$250) dish for you.
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