Yesterday evening we hosted only our second ever dinner party for my parents this time, as it was my father’s birthday. You would think that after playing host to my girlfriend’s parents and having a little experience in the area, that this time things would be a bit more relaxed. Well, that didn’t quite happen!
From 4pm until we all sat down to eat at 8pm we barely stopped. It was my decision to make another curry recipe, however unlike the Karahi Chicken Curry which was marinaded, prepared and simmered, this curry recipe was even more authentic, therefore it was completely made from scratch. It was called Murgh Makhani.
Murgh Makhani is a type of tikka masala, it is known as ‘Butter Chicken’ which meant it was on the milder side but still very much a traditional curry dish. I don’t think I’d have ever attempted this dish a year ago, there were many more steps to the recipe than I was used to following and I had even questioned whether I could pull it off.
What I’ve recently noticed about many dishes I choose to make is that around 15 to 20 minutes before the dish is ready, it can often look nothing like what it’s supposed to. Often the dish is watery and doesn’t taste quite right but it’s all about reducing and continuing to taste until it achieve the right consistency. I wish someone would have told me when I was starting out, that in order to reduce a dish you need to put the pan’s heat right up, leave uncovered and stir often.
For a good while last night, my parents and my girlfriend sat down chatting while I prayed this watery curry would achieve a thicker consistency and become a curry with flavour! Thankfully it did and the sauce clung to the chicken like it what supposed to. Sometimes in the kitchen you just have to go with your instincts and trust in what you know and it will pay off for you.
Anna made Onion Bhajis to accompany the curry as well as a beautifully decorated Chocolate Cake (with of course the birthday candles!) for dessert, not that we had very much room remaining! It was a lovely evening and the first time I had properly cooked for my parents, to which they were very grateful.
All of these recipes will follow this post, they are a little challenging but certainly worth the effort and I guarantee your guests will thank you for it.