Makhani Murgh, Biscotti And Hot Sandwiches by Zarnak Sidhwa

Ingredients for Makhani Murgh:

• Chicken 1 kg
• Lemon juice 1 tbsp
• Red chili powder 1 tsp
• Salt to taste
• Butter 2 tbsp

For Marination:

• Yogurt 1 cup
• Salt to taste
• Garlic paste 1/2 tsp
• Garam masala 1/2 tsp
• Red chili 1 tsp
• Ginger paste 2 tbsp
• Lemon juice 2 tbsp
• Oil 2 tbsp

For Gravy:

• Butter 2 tbsp
• Ginger paste 1 tbsp
• Green chilies 4-5
• Red chili powder 1 tbsp
• Salt to taste
• Dry fenugreek 1/2 tsp
• Garam masala 1 tbsp
• Garlic paste 1 tbsp
• Tomato puree 400 grams
• Garam masala 1/2 tsp
• Sugar or honey 2 tbsp
• Cream 1 cup

Method:

1. Put cuts on the chicken.
2. Apply a mixture of red chili powder, lemon juice and salt to the chicken and set aside for half an hour.
3. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
4. Add red chili powder, salt, ginger garlic paste, lemon juice, garam masala powder and oil.
5. Apply this marinate to the chicken pieces and refrigerate for three to four hours.
6. Put the chicken onto a skewer and cook in a preheated oven at 200 degrees C for ten to twelve minutes or until almost done.
7. Paste it with butter and cook for another two minutes.
8. Remove and set aside, heat butter in a pan.
9. Add green cardamom, cloves, peppercorns and cinnamon.
10. Saute for two minutes, add ginger garlic paste and chopped green chilies.
11. Cook for two minutes.
12. Add tomato puree, red chili powder, garam masala powder, salt and one cup of water. Bring to a boil.
13. Reduce heat and simmer for ten minutes.
14. Add sugar or honey and powdered kasoori methi.
15. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream.
16. Serve hot with naan or paratha.

Ingredients for Hot Sandwiches:

• Cheese slices 4
• Bread slices 8
• Eggs, beaten 2
• Butter 4 tbsp
• Tomato ketchup 4 tbsp
• Milk 1/2 cup
• Sugar 2 tsp
• Salt to taste

Method:

1. Butter the bread slices and spread the tomato ketchup on them evenly.
2. Place one cheese slice on each of bread slices and cover with the remaining bread slices. Trim the edges.
3. Cut each sandwich diagonally into two triangles.
4. Add the milk, sugar, salt, and pepper powder to the eggs and whisk well.
5. Heat the oil in a non stick pan.
6. Dip each sandwich in the egg mixture and place on the pan and shallow fry till evenly golden on both the sides.
7. Serve hot with tomato ketchup.

Ingredients for Biscotti:

• Butter 1/2 cup
• Caster sugar 2/3 cup
• Cocoa powder 1/4 cup
• Baking powder 2 tsp
• Eggs 2
• Flour 1-3/4 cups
• White chocolate 4 oz
• Chocolate  3/4 cup

Method:

1. In a bowl, cream butter and sugar with an electric mixer until light and fluffy.
2. Gradually beat in cocoa and baking powder.
3. Beat in the eggs one at a time, stir in flour by hand. mix in white chocolate and chocolate chips.
4. Cover dough and chill for about 10 minutes.
5. Preheat oven to 190 degree C.
6. Divide dough into two parts, and roll each part into a 9 inch long log.
7. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
8. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
9. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
10. Cut each loaf into 1/2 inch wide diagonal slices.
11. Place slices on an ungreased cookie sheet, and bake at 165 degrees C for 9
12. minutes.
13. Turn cookies over, and bake for 7 to 9 minutes.
14. Cool completely, then store in an airtight container.