Jumbo Prawn Makhani

I tried hard to master the Indian Makhani sauce (unusual for a Brit from the home of 'Chicken Tikka Massala').  It was illusive but worth persevering.  Once you've smashed this sauce, chicken, paneer or prawns/fish are all fair game.  Handy if you're catering for mixed diets in a meal.

Prawns here.

For me, I wanted a spicy sauce with touches of cream, almond or cashew nut paste and butter.  I was lost until a former colleague, originally from Mumbai talked me through his  'butter chicken' recipe.  I didn't look back and am incredibly pleased to share it.  My colleague stressed kasuri methi, dried fenugreek leaves.

It's a light and spicy sauce that cooks in around 20 minutes, absolutely worth trying.  I added a splash of vodka, for fun and to bring out flavour compounds in the tomatoes.  It's purely optional and certainly worth considering.

Makhani sauce with vodka (2):

Sauce step 1:

1/2 TBSP unsalted butter

1/2 TBSP oil

1 medium onion, finely sliced in half rings

1/2 tsp turmeric

1 tsp kashmiri chilli powder

1/4 tsp smoked salt

Sauce step 2:

1/2 tsp hot smoked paprika

4 tinned plum tomatoes plus 2 TBSP juice

1/2 TBSP tomato puree

2 TBSP almonds or cashews soaked in 2 TBSP water for 30 mins and ground/blended

2 Thai green chillies, finely chopped

1/2 tsp garam masala

2 TBSP cream or crème fraiche

1 TBSP dried fenugreek leaves (kasuri methi)

1 tsp butter

1 TBSP vodka (optional)

1/4 tsp salt to taste

Garnish

1 tsp dried fenugreek leaves (kasuri methi)

Method:

Sauce step 1:

Fry onions in oil and butter with spices and salt.  Low heat, lid on, 10 minutes or so, adding a little water if necessary.

Sauce step 2:

Add remaining ingredients, stir and bring to a gentle simmer.  Cook for 4 minutes.

The sauce will be delicious! I know..

Add pan seared prawns/fish (or marinaded grilled chicken- chiken Tikka or paneer).

Serve with basmati rice.

Another Indian Inspired Treat:

Paneer Stuffed Pepoer