I have become increasingly fascinated about Indian cuisine (and culture as well) recently. I have always had the love for spicy, eastern food, but after I had the opportunity to eat in Indian restaurants for a few times, and then again for a few more times since I have moved to Scotland - I am in love with the cuisine. I have never tasted anything I would have not liked yet and I am pretty sure I am never going to.The spices, colors, smells and tastes enthrall my senses. While I am cooking this famous and widely loved dish, I am constantly humming and inhaling the aromas invading my senses from the frying pan: the bitter nutmeg flour softening in the butter, the beautiful bright colors of green cardamon and fiery red chillies, the tickling and long known fragrance of garlic and the sweet and lustful ginger...and I am already in love.(By the way, did you know that ginger is a perfect home remedy for nausea - for example when travelling - or morning sickness? Try chewing it, it works wonders!)
The original recipes is from here, I only made slight adjustments in order to make it suitable for people on diet.
Murgh Makhanifor 4
4 tbsp butter/oil2 tbsp ground green coriander 1 tbps cinnamon2 nutmeg flower 1 tbsp coriander2 tbsp honey6 garlic10 big, fresh tomatoes70g fresh ginger3 long green chilies2 tbsp red pepper (not fiery, rather sweet)2 tbsp salt1/2 cup coconut milk80 dkg chicken breasts
Slice the chicken breasts to small cubes and cook them gently. On olive oil sauté the green cardamon, nutmeg flower and the thinly sliced garlic. When done, pour over the sliced tomatoes and cook on medium heat stirring constantly. When fully cooked, pour it into a blander and mix well. While blending, sauté the thinly sliced ginger and chillies on oil on low heat. When the ginger has a sweet aroma and soft, pour the tomatoe pure over through a sieve to hold up the solids. Cook it again on high heat for about 10-15 min adding the ground red pepper and honey, a little more spices if needed and when the heat is turned off we can add the coconut milk (full-fat) to make it milk and creamy.
Serve it either with Basmati rice, naan or cookied vegetables (my favourite is when added small cubes of aubergine in the sauce and cook for an additional 10 min, because the aubergine cubes are completely soaked in the spicy-tomato sauce, becoming tender pillows but still satisfying and filling).
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