Before I will walk you trough this recipe I am going to explain the reason why I did it this way. In this picture above is murghi makhani which means butter chicken. I am going to make gosht makhani and post this in instagram and in my group in Facebook called Benazir’s blog a cooking guide.
All are welcome to join and there is a page that is made up that posts my recipies automatclly after I publish them called Benazir’s blog there too all are welcome and it is set up just as a fan page only. I will do a dal makhani recipe too in the future Inshallah. Dal makhani means butter lentils. Now here comes the Urdu language lesson I am about to give.
Makhan means butter. gosht means meat, murghi means chicken and dal means lentils. Right now we are going to just deal with murghi and gosht makhani because the same spices are used. I do not want to confuse you readers. That is why I am keeping it straight forward and simple as possible. The dal makhani I am going to put in to a different post because the masala I am going to use is slightly different so please be on the lookout for this post.
The history behind this dish is because it is a Mugalai dish. The Mughals has eaten it and it was a popular cuisine among the rich from this time period. Also the ingredients in here are sinfully rich as well and very delicous.
In a pot on low heat boil 1 lb or kg of chicken or other protiens such as lamb, goat, beef and veal in 1 quart or 1 liter of water for 30 minutes or until done. The chicken or other meats is cooked unseasoned until later so please follow this recipe closely and see how it all comes together. This will either make up your murghi really means hen in Urdu and a rooster is murgh or gosht makhani. When this is done and the meat is nice and soft. Take the meat and with a pair of tongs or a slotted spoon and place it in to a bowl. In another bowl put the stock in there and you will need this for later. So do not throw it out.
Make garam masala in mortar and pestle then in a small bowl combine 1 tsp each of cornstarch, nido, 1/4 each of cup of plain Desi yogurt water. Mix in to a slurry and set these aside.
Clean the pot you emptied that you cooked your choices of protien in and place it back on the stove. Turn it on to high heat and add 1/4 cup of olive oil, sunflower oil. corn oil, safflower oil, or corn oil. To this add 1 tsp of either coconut oil or almond oil, 3 pats of butter then stir.
When butter is melted add 1 onion or shallot cut in to half moon slices. Keep stirring until it turns brown. Reduce heat to low and add garam masala. Finely mince 5 cloves of garlic and 1 small piece of ginger that has been washed and peeled. Add this to the pot and grind in mortar and pestle 3 kabab chini, 1 kashmiri chili, 1 pinch each of fenugreek seeds, caraway seeds, black cumin seeds.
Also add 1 pinch each of kasoori methi, turmeric, paprika, white pepper, red chili powder, pink salt, cilantro, 2 whole bay leaves, 1 each of green chili and tomato chopped. Cover the pot and keep stirring occationally until the tomato turns mushy.
Take out the chicken or other meat of choice that you have boiled and place it in the pot and cook this for 10 minutes so the chicken or other meats can catch the flavor of the masala mixute in the pot. Slowly add the stock to the protien of choice and then take the yogurt mixture and slowly add it to the pot and keep stirring until well blended. Cook for another 15 minutes on low heat. By this time it has gotten a little thick.
This is delicious with naan, kulcha or even chapati.
