Imagination in a box

Name Chicken Makhani Curry also known as butter chicken or Murg Makhani.Butter chicken is among the best known Indian foods all over the world. The masala sauce is generally milder rather than fiery hot. Preparation time Cooking time 45 min Ready in 45 minRecipe yield

Ingredients10kg boneless chicken breast 3 ltrs yogurt 100g minced ginger 100g crushed garlic 1 kg tomato paste 1tsp. white pepper 3 tbls Paprika3 tbls ground Turmeric 6 tbls/180g ground coriander300ml fresh lemon juice 300g Brown sugar200ml vegetable oil 500g Melted butter (for basting)Chef’s tip: Always marinate the chicken overnight to help the yoghurt tenderize the chicken

Method

Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Skewer the chicken and cook in a tandoori oven or over hot coals for 10 minutes, basting with butter whilst cooking.

For the sauce2ltrs of canola or sunflower oil4kg tomato paste 10 kg onion finely chopped10kg Boiled carrots blended100g freshly chopped ginger or paste 100g crushed or chopped garlic 6 tbls 180g Paprika 2tbls ground green cardamom powder1tsp ground nutmeg6 ground cloves5 tbls Garam masala1Tbls cinnamon60g Salt 1kg butter 200g Ground almonds180g 6 tbls of cumin powder4 liters of cream 200 g Brown sugar100g salt

Method.To make the sauce caramelize the onions in a large pot with hot oil then add the ginger and garlic, with all the ground spices, cloves, cardamoms, and salt. Put tomatoes, tomato paste and tomato puree in the pot with the onions and add 1ltr of water. Cook over low heat until reduced to a thick sauce. Blend with a stick blender and strain through a strainer place back on the heat and bring to a boil. Add butter and cream. Add the chicken and simmer till the chicken is heated through.