This is a Northern Indian Punjabi cuisine, rich creamy and buttery. And from my perspective and experience the best finger licking Makhani dishes come from England, made with Devonshire cream. In England several small scale Punjabi Restaurant stalls opened up all around Southall a thriving Punjabi community in London England, with Southall Broadway being popular for its Indian shops, cinemas and restaurants incorporated the concept into making the popular Mah Dal to make Mah Makhani Dal (this is a veggie dish made of lentils and kidney beans), Makhani can also be made with paneer or chicken, a very versatile gravy.
It’s all about that sauce when it comes to authentic Indian curries. No really. Like with most curries, actually tastes better a day or two later. Make the gravy portion of this recipe, blend it and allow it to cool completely before popping it in the refrigerator for 24-48 hours. Let those flavors really infuse together. Suggested uses for Clintonians over breakfast biscuits, or on salads, even on steamed vegetable and chicken, it will enhance the gustatory sensation tremendously.
2 tbsp unsalted butter
5 green cardamom pods lightly crushed
1” cinnamon stick
1 small onion finely chopped
1 heaped tbsp grated ginger
1 tsp paprika powder or chili powder
½ tsp garam masala powder
3 tbsp tomato puree
150mls heavy cream
1 tbsp sour cream
2 tbsp honey
1 tbsp Kasoori methi/ fenugreek leaf powder
Salt to taste
Chopped cilantro for garnish
MethodHeat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown color.Add the grated ginger. Fry for a further minutes and add the paprika powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Turn off the heat and let cool. Then blend the mixture and run it through a mesh strainer, this will give a smooth creamy texture, (if pressed for time you can skip this process) and return mixture to the saucepan, turn heat back on and now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.At this stage add a splash of water if the curry is too thick. Stir in the honey and the fenugreek powder. Season salt to taste. Now add the cooked chicken pieces or paneer and simmer the curry on a low heat for 8-10 minutes and finely add the sour cream. Garnish with cilantro and serve with rice and naan.The chicken is marinated & grilled before adding it to the Makhani sauce. Chicken Tikka pieces added to the sauce enhances the flavor of the overall dish.