Chicken Makhani

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Chicken Makhani

Murgh Makhani
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Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people

Ingredients
  

  • 2 pounds Tandoori Boneless skinless chicken breast
  • 2 tsp Oil or margarine
  • 1 cup Red onion julienned
  • 1 cup Green peppers julienned
  • 1 cup Fresh tomatoes julienned
  • 1/3 cup Tomato paste
  • 2 tsp Golden fried minced onion paste
  • ½ tsp Fresh ginger or a dash of dried ginger powder, grated
  • 1 cup Whipping cream
  • 1 cup Thick Yoghurt/Curd
  • 3/4 cup Chicken stock
  • Lowfat substitute of cream skim milk mixed with some warm water
  • 2 tsp Cumin powder Jeerakam
  • 1 tsp Zeera
  • ½ tsp Red chilly powder
  • ½ tsp Salt
  • Black pepper, Paprika, and Garam masala A dash, or meat masala

Instructions
 

  • Heat the oil in a pan on medium-high.
  • Reduce to medium flame and add ginger, then zeera and cumin and then the cardamom. Immediately add the onion paste and keep stirring for a minute.
  • Add the tomato paste, salt and red chillies. Let it cook for two minutes, taking care to stir.
  • When the paste starts bubbling and separating the oil, add the onions, green pepper and tomatoes.
  • Stir-fry these for a minute and then add the yogurt.
  • Increase heat to med.-hi and let it cook for 4 minutes, stirring at times.
  • Add the cream and let it cook for 4 minutes, stirring at times.
  • Increase heat to high and add the chicken broth, let the curry come to a boil.
  • Take the curry off the stove and sprinkle paprika and garam masala and mix/blend it into the curry to a rich orange colour.
  • Sprinkle with freshly ground black pepper.
  • Pour the curry over Tandoori chicken breast cut lengthwise into thick julienne¦s.
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