Before I begin a small tip you may find helpful. I have this habit of re-visiting a menu plan the following day, which again might sound strange, sometimes I miss an element or there'll be an element that doesn't quite fit. In this case I didn't make any tweaks at all so I'm good to go.
I chose Butter Chicken because quite simply it's very popular and always seems to disappear. The Rendang choice is personal to me because I'm a huge fan of sweet and sour flavours. Rendang is Indonesian in origin although it has spread to Malaysia, among other countries in Southeast Asia. It's perfect to put with veggies.
It might seem pointless talking about the intense heat and what to cook after the event but I have a feeling that it will not be the last time we experience it and it's good to have an idea or two in reserve or, you might just fancy a curry in the summer.
There are heaps of Butter Chicken recipes out there – the one I use comes from my favourite Indian cookery book Madhur Jaffrey's Indian Cookery – there was a television series too. I can't believe it's 39 years old!
Here it is :
Chicken in a butter sauce
Makkhani murghi
The sauce in this dish should be folded into butter at the very last minute as it tends to separate otherwise. However, you can combine all the ingredients except the butter up to a day ahead of time and refrigerate them until they are needed.
This is a wonderfully simple but spectacular sauce to which you add chicken.
Serves 4-6
4 tbsp of tomato purée
water to mix
1” (2.5cms) cube of fresh ginger, peeled
and grated very finely to a pulp
½ pint (275ml) single cream
1 tsp garam masala
¾ tsp salt
¼ tsp sugar
1 fresh green chilli, finely chopped
¼ tsp cayenne pepper
1 tbsp very finely chopped fresh green coriander
4 tsps lemon juice
1 tsp ground roasted cumin seeds
4oz (110g) unsalted butter
Coming up – the method and your chicken choices continued
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