For the first one or two weeks of the lockdown, I cooked the whole lot I had missed about German cooking. It was largely Bavarain delicacies and all very ingredient-focussed, from the vegetable varieties to the completely different cuts of meat, and the beef.
But the different day, I used to be feeling nostalgic for Indian meals like chole bhature and butter chicken or murgh makhani. So I made some butter chicken [and live-streamed it on Instagram]. I already have a number of responses from my followers who tried out the recipe.
The principal vegetable market in Munich is considerably like a sabzi mandi in Delhi: produce is introduced right here and dispatched to each place close by. The solely distinction is that we get a wider, world number of greens right here; from Spanish tomatoes to asparagus from France, and even kumquats. So each morning, after a cup of espresso, I stroll to the native vegetable market close by to test what has been introduced recent and what’s in season.
I plan my cooking primarily based on what I see and purchase right here, and never vice versa. For instance, I made a summer time salad with strawberries and a few rhubarb that I soaked in gin and sugar, since rhubarbs are a bit extra bitter this time of yr. Pumpkins are additionally in season, so I made some pumpkin soup. As are white garlic and walnuts, which we use to make pestos and chutneys.
I additionally made babi panggang, which is an Indonesian fried pork dish that’s my father’s favorite. And then, we now have made shepherd’s pie, a Bavarian pork roast, and skrei [Norwegian cod]. We additionally made some home made pasta — about 5 occasions the traditional quantity — and used it over a number of days.
My household loves cooking, and every meal is spent discussing and planning the subsequent. About twice per week, my mother and I prepare dinner collectively. She could be very competent in the kitchen, and typically she surprises us with a Thai curry, or a spaghetti aglio e Olio pepperoncino. Everything she makes could be very aromatic and spicy.
Butter chicken (serves 4); by chef Christiaan Stoop
Ingredients for the first marination (20 minutes): 900 gm chicken breast (boneless); 10 ml lemon juice; Four gm purple chilli powder; 5 gm Salt
Ingredients for the second marination (12 hours): 200 gm hung yoghurt (curd); 5 gm dried fenugreek leaves (kasuri methi); 20 ml impartial oil (grapeseed oil or sunflower oil); 20 gm ginger and garlic paste; 5gm garam masala powder
Ingredients for the tomato primarily based gravy: 20ml oil (impartial flavour); 1 onion (chopped); 5 ripe tomatoes (chopped); 20g ginger and garlic paste; 2 items recent inexperienced chillies; 30 gm cashew nuts (soaked in water for one hour); 5 gm purple chilli powder; 10 gm garam masala powder; 150 ml tomato puree; 200 ml chicken inventory; 80 gm butter; 80 ml cream; 5 gm dried fenugreek leaves (kasuri methi); salt; pepper
Method for marination: Cut the chicken in tough chunks. First marinate chicken with lemon juice, chilli powder and salt for 20 minutes. Next, marinate once more with the hung yoghurt, dried fenugreek leaves, garam masala, oil and ginger and garlic paste. Cover and relaxation the marinated chicken inside the fridge for a minimum of 12 hours. The longer the higher.
Grill the chicken in a grilling pan. Do this with oil and in batches. You don’t need to fry all the chicken meat at the similar time. Fry on the highest flame so that you get a pleasant brown color on the chicken Ensure that the meat is cooked by way of and that’s tender. Let the chicken chunks settle down. Set apart.
To make the butter chicken: Once the whole lot above is completed, warmth a large pan with butter and oil. Add the chopped onions and tomatoes. Fry till it will get barely colored. Now add your garam masala powder, ginger and garlic paste, chillies, purple chilli powder and cashew nuts. Fry this until it turns aromatic. Now pour your chicken inventory and tomato purée into the pan. Add salt and style. Let this simmer for minimal 15 minutes. Let this settle down for five minutes and mix this combination in a meals processor or hand blender whereas including your butter and cream. Once the gravy is clean, pressure it by way of a fantastic sieve. Bring the combine once more right into a pot and convey to a boil for 3 minutes. Taste and season once more.
Add the chicken and simmer for one more three minutes. The chicken ought to grow to be sizzling and mushy. Taste, season and end it off by including cream and chilly butter. Garnish the butter chicken with additional fenugreek leaves and additional cream. Serve this together with rice, naan or as proven in the image with my favorite bread, a paratha.
In this sequence, a few of India’s in style cooks and restaurateurs will probably be sharing their lockdown cooking habits and recipes with us.