Tandoori Murgh Makhani

adapted from 660 Curries

 

2 Cornish game hens (about 1 1/2 lbs. each), skin removed, cut in half lengthwise (I used chicken thighs and legs)

1/3 cup plain yogurt (I used Greek yogurt for its thicker nature)

1 1/2 Tbsp ginger/garlic paste

2 tsp Balti masala

2 tsp ground Kashmiri chiles; or 1/2/ tsp cayenne (ground red pepper) mixed with 1 1/2 tsp sweet paprika

1 1/4 tsp coarse kosher or sea salt

Vegetable cooking spray (I never used this)

2 Tbsp Ghee or butter (I bought ghee from the Indian store b/c it was there, but it's not hard to make)

1/2 cup tomato sauce

1/2 cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or 2 Tbsp dried fenugreek leaves, soaked in a bowl of water for 15 mins and skimmed off before use

1/2 tsp cayenne (ground red pepper)

1/2 cup half-and-half

 

Using a sharp knife, make four slits in each hen or chicken pieces: two into the breast meat, one in the outer thigh meat, and one in the inner thigh meat. Place the hens or chickens in a biaking dish, meat side up.

 

Combine the yogurt, ginger-garlic paste, balti masala, Kashmiri chiles, and salt in a small bowl, and whisk to blend. Smear the hen or chicken halves with this orange-red marinade, making sure to stuff some of it into the slits. Refrigerate, covered for at least 1 hour or as long as overnigh, to allow the flavors to permeate the meat. 

 

Preheat a gas or charcoal grill to high, or preheat the oven to 350 degrees Farenheit.

 

GRILL: spray the grill grate with cooking spray (I forgot to do this, and it worked out fine). Place the hens or chicken pieces, meat side down, on the grate. (Optional: Reserve any marinade for basting the meat.) Cover, and grill the meat, basting them occasionally with the remaining marinade and turning them over halfway through, until the meat in the thickest parts is no longer pink inside and the juices run clear, 30 to 40 minutes (or 60 minutes for the bigger pieces of meat, if you heat up your grill incorrectly like me hehe). Transfer the meat to a serving platter, and cover them with foil to keep them warm while you quickly make the sauce. (I SUGGEST MAKING THE SAUCE TOWARD THE END OF THE GRILLING TIME INSTEAD OF AFTER) 

 

OVEN: Place a rack in a roasting pan, and spray it with cooking spray. Place the hens or chicken pieces, meat side down, on the rack. (Reserve any marinade for basting the meat) Roast, basting them occasionally with the remaining marinade and turning them over halfway through, until the meat in the thickest parts is no longer pink inside, and the juices run clear, about 45 minutes. Transfer the meat to a serving platter, and cover them with foil to keep them warm while you quickly make the sauce.

 

To make the sauce, heat the ghee in a small saucepan over medium heat. Add the tomato sauce, fenugreek, and cayenne. Cover and simmer, stirring occasionally, to allow the flavors to meld, 5 to 10 minutes. Then stir in the half-and-half, and continue to simmer, uncovered, stirring occasionally, to let it warm, 2 to 4 minutes. 

 

To serve the curry, cut the meat into smaller pieces, and toss them with the sauce. (Cut the meat better than I did hah!). 

 

Turmeric Rice

adapted from the back of the Basmati Rice bag and Pastor Ryan

double this recipe if feeding more than two mouths

 

1 3/4 cups water

1 cup Basmati rice

2 Tbsp butter

1 tsp salt

1 Tbsp turmeric

1-2 cups frozen peas (forgot to use)

 

OPTIONAL:

Frozen peas

Dried fenugreek leaves (I used this)

Cilantro

Chile peppers

 

Boil water with salt. Add rice, butter, and turmeric, and cover. Turn heat to med-low, and cook for 20 minutes. Add the frozen peas into the cooked rice; give them a stir. Allow the heat of the rice to cook the peas.