click-cluck moo

[eeyorerin]

So tonight I made Chicken Makhani (Butter Chicken) and garlic naan. The garlic naan recipe (courtesy kissingcrust) worked perfectly until I tried to broil them, at which point my oven began cooking them extremely slooowly. I think I'll just buy the frozen naan from Super Bazaar from now on. Or acquire a tandoor

Comments

[loree]

Makhni == love, and you == my *favorite*. I'm a little surprised by the peanut oil, though... Being an Indian recipe, I would've thought they'd use ghee.

Where'd you get the recipe?

[eeyorerin]

I got it off of a US Web site (I think it was allrecipes), so I guess they figured that we wouldn't have ghee. They also didn't advise marinating the chicken first, but I knew that had to be done or otherwise it would have become the world's driest chicken. Ghee would probably taste even better (although you really can't taste the peanut oil). I also think it could use more ginger garlic paste. It did taste pretty darn close to what we're used to, though.

I need to make it again soon.

[lcohen]

mmmmmmmmmmmmmmmmmm

how long did you marinate?

[sashajwolf]

Oooh, must try that. I love Chicken Makhani! I found your journal via rosefox, by the way, who forwarded me something of yours. Looks like we have a few things in common!

[eeyorerin]

Oh, hello! I used to read you on alt.poly, back when I kept up with Usenet.

It does look like we have some things in common. Would you mind if I added you to my reading list?

[sashajwolf]

No, go for it. I've added you too.

[plantae]

Where do you get garlic ginger paste?

[eeyorerin]

I got it in the "international foods" section of the grocerystore. It was right next to the curry, chutney, etc. You could also get it at an Indian market.