On the butter chicken trail...

Foodie Fix

Afghani Murgh

Ingredients: 1 chicken (about 600 gm) without skin, cut into 8 pieces; First marinade: 3/4 tsp ginger-garlic paste, 2 tbsp lime juice, 1 tsp salt; second marinade: 3 tbsp cashew nut-cheese paste, 1 tbsp cream; 1 egg whisked.

Method: Wash chicken and pat dry. Combine all ingredients for first marinade. Rub into chicken and set aside for one hour. Combine all ingredients for second marinade. Rub into chicken and set aside for 2-3 hours. Fix chicken pieces on to skewers, 1 inch apart, and roast in a pre-heated oven or grill or tandoor for 5-6 minutes initially and 3-4 minutes after draining and basting with oil. Slip chicken off skewers and serve hot with mint chutney.

Kadai Murgh

Ingredients: 1 chicken without skin (600 gm), cut into 8 pieces; 2 tbsp refined oil; 4 tbsp ginger-garlic paste; 1 bay leaf; 2 black cardamoms; 3 green cardamoms; 3 cloves; 2 blades mace (javitri); 1 stick cinnamon; 1 1/2 tsp garam masala powder; 3/4 tsp cumin powder; 3/4 tsp red chilli powder; 1 tsp salt; 1 large onion chopped; 1 medium-sized bell pepper, chopped; 1 medium-sized tomato, chopped; 2 tbsp butter; 1/2 cup cream.
Method: Wash chicken and pat dry. Heat oil in a pan, add ginger-garlic paste and bay leaf. Saute over moderate heat. Add whole spices and saute, tossing continuously for about a minute. Sprinkle in spice powders and salt and give it a stir. Add onion and bell pepper and stir for 2-3 minutes. Blend in tomato and saute for 2-3 minutes. Add chicken pieces and 1/2 cup of water and mix gently. Cook over moderate heat till chicken is tender. Mix in butter and stir for 2-3 minutes. Fold in cream, stir for a minute and remove from heat. Serve hot.

The Moti Mahal Cookbook by Manish Gujral (Penguin Books)