In style for a purpose: Murgh Makhni or butter hen

Methodology

Rooster tikka

1. Put the hen in a bowl with all of the components for the primary marinade, rub collectively and go away to marinate for half-hour.

2. Whisk all of the components for the second marinade in a bowl and rub it on to the hen. Go away to marinate within the fridge for six hours.

3. Thread the hen cubes on to skewers and prepare dinner on a charcoal grill (alternatively, place on a wire rack and prepare dinner in a pre-heated fan-assisted oven at 180C for 9-10 minutes). Take away from warmth and go away the hen to relaxation for a few minutes.

Makhni sauce

1. Combine the vegetable oil, tomato puree, ginger and garlic pastes and all the bottom and complete spices besides the dried fenugreek in a deep pan.

2. Cook dinner over a medium warmth till the combination bubbles, then add about 2 ½ instances its quantity of water and convey to a boil.

3. Cowl with a lid, boil for five minutes, then cut back the warmth and simmer for quarter-hour. Add the sugar and salt, then pour within the cream and convey to a boil. Cut back the warmth and simmer for an additional 4 minutes. (It’s non-compulsory to take away the entire spices at this stage)

4. Stir within the cooked hen tikka and dried fenugreek leaf powder; simmer on medium warmth until completed and end with single cream and butter. Serve scorching in a bowl, garnished with swirls of cream.

Picture courtesy: Indego by Vineet, Grosvenor Home Dubai

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