Heaven on a Plate

I love Indian Food. 
I like to cook.
And, apparently, so do some of you.
Although, I prefer that someone else cook for me.  I like to eat good food more than I like to make it.  If I could, I would have a personal chef.  Everyday.   Luckily, there are a couple people in my household that will do that, with gladness!  Toby is always up for making us some tasty dishes.  I thought I would just post them here and you can try these dishes too! 

a good recipe has splatters all over the page

Chicken Makhani
(heaven on a plate, almost better than chocolate)
From the recipe book Complete Indian Cooking by Hamlyn

1 1/2 pounds boneless, skinless, chicken breast or thighs (I prefer breastmeat), cut into 2 in pieces
3 Tbsp. vegeable oil

Marinade
3 large fresh red chiles, seeded and choopped (I substitute jalepenos if red chiles are unavailable)
4 garlic cloves, minced
2 teaspoons toasted cumin seeds, crushed
1 tsp garam masala
1/2 tsp salt
2 Tbsp fresh cilantro leaves
4 Tbsp lemon juice
5/8 cup plain yogurt

Sauce
I 10 3/4 oz can of tomato puree
4 Tbsp butter
5/8 cup heavy cream
salt

Start by making the marinade.  Place the chiles, garlic, and cumin seeds in a blender or food processor and blend briefly. Then add the remaining ingredients for the marinade.  Transfer marinade to a non-metalic bowl.  Add chicken, turning to coat evenly.  Cover and refrigerate for 3 hours. 

*Note: I almost never remember to start this dish with enough time to marinate.  The chicken will be just as tasty without marinating for three hours.

Put the ingredients for the sauce in a pan and heat over medium heat.  Then turn heat down and simmer.

Heat oil in a large heavy bottomed saute pan. (I use a cast iron wok). Remove the chicken pieces from their marinade, reserving the marinade, and fry gently to seal the chicken, for about five minutes.  Add the marinade to the pan, increase the heat and cook, stirring frequently, until chicken is cooked through. Reduce heat and pour the tomato sauce over the chicken.  Simmer gently for a further 5 minutes.

*Another note:  We usually aren't patient enough to follow all these cooking steps.  So we just add all the chicken, marinade, and sauce ingredients in the wok at once.  Then cook over medium heat until the chicken is done.  The difference in the end result isn't that much and usually we'd rather eat sooner than wait.  So, you can try whichever way you'd like.

Serve over basmati rice with some naan.  Enjoy!