One of the more popular North Indian recipes, chicken makhani can be as hot or as mild as you like (this recipe is mild). Marinating the chicken produces a succulent and tasty dish.
Yield: 6 Ready in 45 minutes
favorite of 6 people 1 people want to try
|-- for the chicken marinade --|
|12 eachChicken thighs|
|200 millilitersThick yoghurt|
|1 tablespoonGinger; finely chopped|
|3 cloveGarlic; crushed|
|100 gramsAlmonds; ground|
|2 eachRed chili; finely chopped|
|2 eachCloves; ground|
|1 teaspoonGaram masala|
|6 eachCardamom pods; crushed|
|400 gramscanned tomato; chopped|
|70 gramTomato paste|
|-- For the Butter Chicken --|
|1 largeOnion; finely chopped|
|4 tablespoonCoriander sprigs; finely chopped|
Chicken Makhani Preparation
For the chicken marinade:
Remove the skin from the chicken thighs and debone, cutting each thigh into 2 pieces. Discard the bones and the skin. Make the marinade by mixing together all of the ingredients, including the chicken, together. Coat well. Cover and place overnight in the fridge. (The marinde might not look as bright red as you'd imagine, but when it is cooked in the oven, the colour changes.
For the butter chicken:
Fry the onions and bitter together in a large pan until the onion is golden brown. Add the chicken marinade and fold in the chopped coriander and the cream. Stir over a low heat for 10 minutes until everything has combined well and then tip into a large casserole dish. Place in a preheated oven (180?C / 350F) for 50-60 minutes.
Serve with basmati rice and roti or garlic naan.
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