Entrees

Chicken Makhani

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Chicken Makhani

Course: MainDifficulty: Medium
Servings

5

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

250

kcal
Marinate

30

Ingredients

  • a)

  • 4 -5 chicken breasts (skinned, cleaned, cubed)

  • 1 tsp. red chili (Lal Mirch) powder

  • 1 tsp. lemon juice

  • 1 tsp. butter

  • salt

  • b)

  • Marinade:

  • 2 tbs. yogurt

  • 1 tbs. ginger (Adrak) finely crushed or paste

  • 1 tbs. crushed garlic (Lehsan)

  • 1 tsp red chili (Lal Mirch) powder

  • 1 tsp mustard oil (or add ½ tsp crushed Rai if normal cooking oil)

  • 1 tsp. lemon juice

  • 1 tsp. garam masala

  • 1 tsp. salt

  • c)

  • Makhani sauce:

  • ½ tsp. garam masala

  • 2 tsp. sugar

  • ½ tsp. chili (Lal Mirch) powder

  • 2 cups (400 g.) tomato puree

  • 1 tsp crushed ginger (Adrak)

  • 1 tsp crushed garlic (Lehsan)

  • 1/2 cup (100 ml) crème

  • 1/2 tsp fenugreek (Methi) Leaves

  • 2 cups (500 grm.) butter

  • 2 green chilies

  • ¼ tsp. salt

Directions

  • Add mixture of chili powder, lemon juice, and salt to chicken. Leave for 30 minutes.
  • Remove whey of yogurt (hang in muslin cloth for 15 min or otherwise drain excess whey)
  • Mix chili powder, salt, garlic (Lehsan), ginger (Adrak), lemon, garam masala, and rai.
  • Combine spices and yogurt.
  • Marinate chicken. Make sure to coat thoroughly, if not enough make more marinade. Chill chicken 3-4 hours.
  • Skew chicken. Cook at 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, till chicken is done thoroughly and a bit toasted.
  • Heat butter in medium sized pan. Add garam masala. Wait till crackles. Add ginger (Adrak), garlic (Lehsan), and 2 green chilies. Cook for 2 min. add tomato puree, chili powder, garam masala, salt and a cup of water. Boil and reduce heat, simmer for 10 min.and add sugar & Fenugreek (Methi)) leaves
  • Add chicken. Simmer for 5 min.and add crème.

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