Today I made a batch of my usual creamy Indian eggplant stuff (baingan ka shahi bhartha), which I am sure I've blogged on here at some point. It, along with a nice steamerful of basmati rice, accompanied the following recipe, which came from my BRAND SPANKIN' NEW copy of Hugh Fearnley-Whittingstall's River Cottage Meat Book. I love this book already. With every page I read, I feel like exclaiming "Brilliant!" like the cartoon guys in the Guinness commercials.

I have translated ingredients, measurements, and temperatures into American.

This is delicious and really bad for you, like a buttery, spicy cream of tomato soup with big chunks of bone-in chicken. But worth it, yes?

MURGH MAKHANI (Butter Chicken)
2 to 3 lbs. chicken pieces (all legs, or a small disjointed chicken), skin removed
tikka marinade, below
2 15-oz. cans diced tomatoes, with juice
1/2-inch piece of fresh ginger, grated
2 cloves garlic, minced
1/4 tsp. cayenne pepper
5 cloves
pinch salt
1 stick (1/4 lb.) unsalted butter
2 tsp. ground cumin
4 tsp. honey
1/3 c. heavy cream
1 Tbs. ground fenugreek seed
1 Tbs. lime juice
a grind of black pepper

In a baking dish, combine the chicken pieces with the marinade. Rub the marinade into the chicken with your hands. Cover with plastic wrap and let it marinate for several hours or overnight, chilled.
Preheat oven to 450 degrees F.
Take the plastic wrap off the chicken and replace it with a sheet of nonstick-sprayed foil. Cover tightly and bake 10 minutes. Then reduce the heat to 400 degrees F. and bake 25 minutes more, or until done all the way through.
Meanwhile, combine tomatoes, ginger, garlic, cayenne, cloves, and salt in a saucepan. Bring to a boil, then reduce heat and simmer gently for 20 minutes. Remove from heat and set aside.
In a large, deep skillet (big enough to hold all the chicken plus the sauce), melt the butter. Sizzle the cumin in it for a minute or so, then add the remaining ingredients. Simmer 10 minutes.
Add chicken (and whatever marinade clings to it). Cook another 10 minutes to meld the flavors. Serve with rice and/or naan.


TIKKA MARINADE
1 tsp. salt
2 Tbs. plain yogurt
1 Tbs. lime juice
2 Tbs. garam masala
1 to 2 tsp. cayenne pepper
2 tsp. ground coriander
2 tsp. good curry powder
2 tsp. ground fenugreek seed
1/2-inch piece of fresh ginger, grated
4 large cloves garlic, minced
1 Tbs. vegetable oil
a mildish green chile, minced, with seeds and membrane

Mix all the ingredients together in a bowl.