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Kochbuch Generation Riesling: Indisches Butterhühnchen, Murgh Makhani, vom Weingut Oswald

Cookbook Generation Riesling - Indian chicken

February 6th, 2019 | main dishes

This is how young winemakers cook! The second wine cookbook of the “Generation Riesling” has been published. 60 young winemakers present their favorite recipes – from everyday use to highly refined – and with each recipe, there is information about the respective winery and the appropriate wine recommendation. I started my culinary journey through the Generation Riesling in the wine region Rheinhessen and tried out a recipe from the Oswald winery: Murgh Makhani – Indian butter chicken!

Cookbook Generation Riesling - Indian chicken Cookbook Generation Riesling - Indian chicken

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In the “Generation Riesling” around 600 young German winegrowers up to 35 years of age have come together. Thus, the association, which was founded in 2006 by the German Wine Institute, is the largest young winegrower organization in the world! The “Generation Riesling” brings a breath of fresh air to Germany’s wine landscape.

The new cookbook of the “Generation Riesling” is structured according to wine regions. For each growing area there is general information and a map section. The recipes compiled in the book range from salads, pastas, quiches and burgers to classics such as Wiener Schnitzel and Sauerbraten, as well as more sophisticated recipes such as venison with hazelnut crust or flambéed scallops with Riesling foam. And best of all, the recipes are workable and can be re-cooked! In my experience, this is not necessarily the case in every cookbook.

Klara and Simon from Winery Oswald are present with their PURA VIDA wine and a recipe they brought back from an India trip. The two like to travel. Thus, the PURA VIDA wines are especially inspired by their travels, they stand for cosmopolitanism and desire to travel. So it came to the colorful city maps on the labels. With the words “Close your eyes and think of colorful silk saris, spicy curries, cows and bicycle rickshaws, old temples and the bustle of the streets – welcome to New Delhi, India!” they take us on their journey.

Indian Butter Chicken - Murgh Makhani

(4 portions – Attention: Allow to marinate for at least 2 hours, better overnight)

5 cloves of garlic
1 thumb sized piece of ginger
grate, press or process with the mortar to a paste
4 chicken legs
split chicken into upper and lower legs, salt
400 g of natural yoghurt
½ ts chili, ground
1 ts turmeric
½ ts Garam Masala
mix to a marinade with a heaped ts of ginger-garlic paste, marinate the chicken pieces in it for at least 2 hours, better overnight
take the chicken out of the marinade, cook in the oven at 175° C for about 30 - 40 minutes
3 cardamom pods, crushed
1 cinnamon stick
3 cloves
½ ts coriander, ground
1 pinch of chili, ground
fry in a pan without fat until it starts to smell
1 onion, pureed
add, sauté briefly, add 1 heaped ts of garlic-ginger paste
500 g of passed tomatoes
add and simmer with stirring until you get a thick sauce, remove cinnamon stick, cardamom and cloves
100 ml of water
1-2 TS almond, cashew or sesame paste (Tahin)
add, the nut paste reduces the spice intensity and should be dosed as to taste
200 ml of cream
mix in
Garam Masala
chili, ground
season to taste, cook the chicken in the sauce for further 30 - 40 minutes
1 TS butter
add just before serving and melt on the surface

Wine recommendation by Klara Müller-Oswald

2017 PURA VIDA Sauvignon Blanc

The residual sweetness of a wine like this Sauvignon Blanc is a good pairing with the spicy chicken Indian style.

The varietal aromas range from yellow fruits over paprika and herbs to grass and flowers, the lively acidity and the sweetish melting create an animating game.

100% PURA VIDA, 100% joy of life

Alternatively, Klara recommends:

2017 Winery Oswald
Scheurebe dry


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