By:chef ssentongo Geoffrey

Makhni Chicken Gravy (murgh makhani or Butter Chicken

 Makhni chicken gravy, also known as Murgh Makhani or Butter Chicken, is a rich and flavorful Indian curry. It’s made with a creamy tomato-based sauce, tender chicken, and aromatic spices.

Here are a couple of recipes you can try:

1. Murgh Makhani Recipe (Chicken Makhani Gravy):
   • This recipe combines tomatoes and cashew nuts blended into a puree, mixed with stir-fried chicken. It’s a delightful dish that pairs well with naan or rice.
   • Ingredients:
     • 4 tablespoons beaten yogurt
     • Salt to taste
     • ¼ teaspoon turmeric powder
     • ½ teaspoon red chili powder
     • 1 teaspoon ginger-garlic paste
     • 2 teaspoons oil (for marinating chicken)
     • 500 grams boneless chicken pieces
     • 2 tablespoons oil (for stir-frying the marinated chicken)
   • Instructions:
     1. Marinate the chicken with yogurt, salt, turmeric, red chili powder, ginger-garlic paste, and oil. Let it sit for 30 minutes.
     2. Stir-fry the marinated chicken until cooked.
     3. Blend tomatoes and cashews into a puree.
     4. Heat oil in a pan, add the puree, and cook until the oil separates.
     5. Add the cooked chicken and simmer for a few minutes.
     6. Serve hot with naan or rice.
   • Full recipe
2. Makhani Gravy – Hotel Style:
   • This version of the gravy is perfect for recreating restaurant-style butter chicken.
   • Ingredients:
     • 28 ounces canned tomatoes (without any other flavors)
     • 2 teaspoons chili powder (adjust for desired spiciness)
     • 1 teaspoon kosher salt (or 2/3 teaspoon table salt)
     • Spices: tej patta (Indian bay leaf), black cardamom, peppercorns, cassia stick
     • Garlic-ginger paste, green chili, neutral oil
     • Whole cashews, heavy cream, butter
   • Instructions:
     1. Prepare the tomato base by pressure cooking quartered tomatoes with spices.
     2. Blend and strain the tomato mixture.
     3. Heat butter, add garlic-ginger paste, and sauté.
     4. Add the tomato puree, cashews, and cream. Simmer until thickened.
     5. Finish with butter and serve with your choice of protein.
3. Basic Makhani Gravy:
   • This versatile gravy forms the base for various dishes like paneer makhani, chicken makhani, and more.
   • Ingredients:
     • Tomatoes, onion, garlic, ginger, green chili, cashew nuts, cloves, oil, butter, cumin seeds, spices, cream, sugar, and tomato ketchup.
   • Instructions:
     1. Blend tomatoes, onion, garlic, ginger, green chili, and cashews.
     2. Sauté cumin seeds, add spices, and the tomato-onion-cashew paste.
     3. Simmer until thickened, then add cream and sugar.
     4. Use this gravy as a base for various dishes.

Feel free to choose the recipe that suits your taste, and enjoy your homemade Makhni chicken gravy!

TANGY SPARE RIBS

Tangy spare ribs are a delightful treat that combines tender meat with a sweet and tangy flavor.

Here are a few different recipes you can try:

1. Sweet and Tangy Spareribs:
   • Preheat your oven to 350°F (175°C).
   • Heat ¼ cup of bacon drippings in a large skillet over medium heat.
   • Brown 3 pounds of pork spareribs on each side for about 5 minutes.
   • Season the ribs with garlic salt and black pepper.
   • In a medium bowl, mix together ¼ cup prepared mustard, ¼ cup light molasses, ¼ cup soy sauce, 3 tablespoons vinegar, 2 tablespoons Worcestershire sauce, and 2 teaspoons hot pepper sauce.
   • Place the browned ribs in a large baking dish and cover them with the mustard sauce mixture.
   • Bake for 2½ to 3 hours, basting occasionally with the sauce mixture, until the internal temperature reaches 160°F (70°C) .
2. Oven Pork Ribs with Barbecue Sauce:
   • Rub the pork ribs with a spice mix.
   • Slow cook the ribs in the oven until they are fall-apart tender.
   • Baste the ribs generously with a tangy, sweet homemade barbecue sauce.
   • These ribs are finger-licking good and perfect for any barbecue craving 
3. Tangy BBQ Ribs:
   • Preheat your oven to 350°F (175°C).
   • In a large bowl, stir together ½ cup honey, ½ cup ketchup, ¼ cup molasses, and ¼ cup barbecue sauce.
   • Bake the ribs, uncovered, for 1 hour.
   • Remove from the oven, drain the fat, and coat the ribs with the honey sauce.
   • Continue baking for another 1½ hours or until the ribs are tender .

Feel free to choose the recipe that appeals to you the most, and enjoy those succulent, tangy spare ribs!

CHICKEN KIEV

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Chicken Kiev is a classic dish that features crumbed and fried chicken stuffed with melting garlic butter. The combination of crispy breadcrumbs and oozing butter makes it a delightful treat.

Here’s how you can make Chicken Kiev:

Ingredients:

• Garlic Butter Stuffing:
  • 8 tablespoons unsalted butter (softened)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1 teaspoon kosher salt (plus extra for seasoning the chicken)
  • ¼ teaspoon freshly ground black pepper (plus extra for seasoning the chicken)
• Crumbed Chicken:
  • 4 skinless chicken breast halves
  • 2 cups Japanese panko breadcrumbs (plus ¼ cup for filling)
  • Flour and egg (for binding)

Instructions:

1. Prepare the Garlic Butter:
   • Mix the softened butter with salt, minced garlic, finely chopped parsley, and dried tarragon until smooth.
   • Spread the butter mixture onto parchment or baking paper, shaping it into a 10 x 6 cm (4 x 2.3 inches) rectangle. It doesn’t need to be perfect; roughly is fine.
   • Refrigerate the butter until firm, then cut it lengthwise into 2 pieces.
2. Stuff the Chicken Kiev:
   • Place a chicken breast between two freezer bags (or use “Go Between” freeze film).
   • Pound the chicken using a meat mallet (or rolling pin) until it is about 0.5 cm (0.2 inches) thick.
   • Lay the chicken presentation side down so that side stays neat and flat.
   • Place one piece of the garlic butter on the chicken and roll it up tightly.
   • Seal the edges by folding them in.
   • Repeat with the remaining chicken breasts.
3. Coat and Crumb the Chicken:
   • Coat each stuffed chicken breast in flour, then dip it into beaten eggs, and finally coat it with panko breadcrumbs.
   • Chill the breaded chicken until firm.
4. Fry and Bake:
   • Heat vegetable oil in a frying pan over medium heat.
   • Fry the chicken Kiev until golden brown on all sides.
   • Season with salt and a pinch of cayenne pepper.
   • Transfer the fried chicken to a baking dish and bake in a preheated oven until you can hear the butter start to sizzle.
5. Serve:
   • Slice the Chicken Kiev and serve it with your favorite sides.

For a true Kiev experience, deep frying is recommended. However, if you prefer a no-fry option, you can follow a breadcrumb toasting method similar to the one used in this Chicken Tenders recipe. Enjoy your delicious Chicken Kiev!