Makin' Makhani with CHICKEN or SEITAN

       "Just think of Satan," I told Trobee. "Satan. Now, just stress the second syllable-- sei-TAN."

          I was trying to get Trobee to remember the name of the meat substitute referred to as 'mock duck' at Chinese restaurants-- 'seitan'. Trobee is bad with names. It wasn't until a couple of months ago that she at last kicked the habit of calling cardamom 'carda-bomb'. ("Well it can seem that way if you aren't careful with it!")

          We were about to finalize this creamy, absolutely-scrumptious chicken recipe-- using seitan. I couldn't wait.

I had first introduced the recipe about a month ago....

"Were gonna try out this recipe for Chicken Makhani... It's a popular dish at Indian restaurants."

"Chicken ma-what?"

"MAKHANI. It means 'butter'-- Butter Chicken."

"Oh."

"Only we're not gonna' use butter."

"Oh!"

"--so I guess you could say it is Chicken Makhani without the makhani. Anyway, here's the recipe. Go ahead and have a look-see."

"Ooh," she murmured as she scanned the ingredients. "Trina's gonna' like this one."

"I think so, too," said I.

Lately, Miss Trina had been mooning over the 'Lost Nepali Recipe' that had rocked her mildly-spiced world (and that of Ruthie's housemate Brad). This recipe just might ease the devastation, with its similar use of ground almonds to enrich the sauce. Just to be sure, I figured I'd have Trobee check it out first.

RECIPE B-R-E-A-K-D-O-W-N

Our recipe comes from Jennifer of 'The Spice Must Flow'. Here is what she says in her post:

"I came across several mentions of Chicken Makhani, by turns claimed as an Indian and Pakistani dish. I read several different variations (some with alternate spices), including the one in the Indian cookbook on my shelf, and finally decided to be a little less than absolutely authentic since I didn't have a tandoor oven. Or fenugreek leaves. Hence, the version below. While reading (particularly through an eGullet thread), I saw claims that supposedly, Butter Chicken was invented at Moti Mahal in Delhi during the 1950s to use up leftover Tandoori Chicken. However, there are also some who say that it originated in the Punjab region (which is now part of Pakistan) sans fenugreek and with the added spice of green chilies in the finish."

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Trobee gets ecstatic when she gets to saute a cinnamon stick with onion: "I just frickin' love the two cooking together! I love it so bad! I never knew you could cook cinnamon like this until I started coming here."

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When it was Ruthie's turn to cook this up, the sizzling and the smells had her humming. I always know things are going well for her when she hums. Indeed, her best work occurs when she is cooking in this trance-like state.

Our deviations from Jennifer's deviations: We used frozen chicken breasts instead of thighs. Instead of combining tomato paste and pureed tomatoes, we just let er' rip with canned tomato sauce. (We have no shame.) We used one tablespoon of canola oil instead of the three tablespoons of butter. Would it/could it still be yum? Mmmmm, we would find out...

"Peter. Here. Eat."

He first made sure he was getting the 'real meat' version. Took a bite. Dumped a huge pile on his plate. Sat down to inhale it.

Ruthie: "Hey Peter, save me some! Peter?!?"

Peter didn't talk.

*     *     *

"Hey this say-tayn ain't bad. It sucks up all the flavors real nice-like."

"Its sei-TAN. Um... think how you have a tan from Mexico. Sei-TAN."

"Whatever."

photos by Trina and Trobee

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Chicken/Seitan 'Makhani'

• 2 chicken breasts or ½ package seitan, cubed (8 oz.)
• 1 Tb oil
• ½ cup onion
• ½ inch cinnamon stick
• 2/3 tsp garlic paste
• ¼ tsp turmeric
• 1 tsp paprika or cayenne
• 2 tsp coriander powder
• ¼ cup almonds, ground
• ½ cup tomato sauce
• ¼ cup plain yogurt

1. In a medium skillet, heat the oil until it is sizzle-hot. Add the onions and the cinnamon stick and saute until the onions are soft and clear.
2. Add the garlic paste, followed by the turmeric, paprika or cayenne, and coriander. Cook until everything is light brown.
3. Add the chicken or seitan pieces and salt. If using chicken: Cook until it turns white. If using seitan, cook just 3-4 minutes. Add the ground almonds and tomato sauce and stir. Simmer for another 25 minutes.
4. Now stir in the yogurt. Heat through. Done.

photo by Trobee