Most people have heard of Uniform Dating, if you watch UK Television you may have come across one of their adverts or you may have even used their site to look for love. I don’t actually wan’t to talk about dating today, what I wan’t to talk about is a new partnership between Uniform dating and Michelin star chef Michael Caines – the Uniform Foodies recipe app.
The app features images and recipes of dishes that have been deemed favourites of uniformed professionals like Nurses, Doctors, Firefighters, Police Officers and members of the armed forces. The recipes are affordable, healthy, hearty and above all tasty. I wasn’t surprised to find out that the favourite food of a Firefighter was an Indian Curry, I always associate curry with being hot and spicy and as Firefighters deal with hot fires it seemed to make sense to me.
I was invited along with 30 other top UK food bloggers to develop a recipe for a uniformed professional using Michael Caines recipe for inspiration.
Three blogger’s recipes will be shortlisted and they will be invited to attend a blogger event and cook along with Michael Caines who will judge the dishes and announce an overall winner (please let it be me!).
After reading through Michael’s recipes I decided to take inspiration from his Chicken Tikka Masala fit for a Firefighter and cook a very similar dish but where Masala is a UK favourite this is favoured by the people of Australia. Ladies and Gentlemen I give you…..
Butter Chicken or Murgh Makhani
I’ve cooked numerous variations of this dish over the years and have tried different meats but I find that Chicken works best with the sauce, I prefer to use chicken thighs on the bone when I make this recipe as I think you get a better taste but on this occasion I couldn’t get my hands on any so Chicken breast was used.
This is a two step dish and to get the best out of the flavour you should allow one day for preparation and marinading and the next day for cooking. It does look like a lot of faff and a lot of ingredients but it really is worth it and tastes just as good if not better than anything you could buy from a takeaway.4 large chicken breasts, each cut into 3-4 pieces or 8 Chicken Thighs with the bone left in. Juice of 2 limes 1 tsp of chilli powder 1 tsp salt 50g natural yoghurt 50g double cream 4 cloves garlic 5cm ginger 1 tsp garam masala 1 tsp turmeric 3/4 tsp ground cumin
Start by mixing the lime juice, chilli powder and salt together in a large bowl, add the chicken and mix well so it is all coated in the marinade, cover and refrigerate for 2 hours.
In a pestle and mortar crush the garlic and ginger, add the spices and when mixed well add to the yoghurt and cream in a large bowl. Remove the chicken from the first marinade and add to the new mixture, coat well and leave for a minimum of 8 hours for the flavours in infuse into the chicken.To make the sauce you will need: 50g ghee 5 cloves garlic, finely crushed 5cm ginger, finely grated 350g tomato passata 1/2 tsp chilli powder 1/2 tsp ground coriander 1/2 tspn ground cumin 1/2 tsp ground cinnamon 1/2 tsp garam masala 2 tsp desiccated coconut 200 ml water 25g cashew nuts or pistachios 25g pumpkin seeds 1 tbsp dried fenugreek leaves 1/2 tsp caster sugar 45 ml double cream
Thread the chicken on to skewers and grill until charred or place on a wire rack and oven cook at 220C and cook until charred.
While the chicken is cooking, heat the ghee in a large pan over a medium heat, add the garlic and ginger and fry for a minute but don’t let it colour, add the tomato passata and simmer for a couple of minutes.
Add all of the spices, coconut, and 100 ml of the water and simmer for 10 more minutes.
In a pestle and mortar, blend the nuts and pumpkin seeds into a paste, if it’s too dry you could add a couple of tsp of water, once blended add into the sauce. (you can get a finer paste by using a mini food processor)
Add the chicken pieces into the sauce and if needed another 100 ml of water and simmer until the chicken is cooked through. Don’t forget you can always add more water if needed but it’s harder to rescue a watery sauce.
Once the sauce is cooked stir in the fenugreek leaves, sugar and cream and cook for a further couple of minutes until everything is combined. Serve with chopped chilli’s for extra heat.
*I was supplied with a gift card to purchase ingredients to cook my meal*