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Friday, December 28, 2012,11:43 PM by
D.Sumithra

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CHICKEN MAKHANI

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • The Marinade: Blend all the ingredients to smooth paste.
  • Add the chicken pieces to the marinade in a glass bowl, turning to coat them evenly. Cover and refrigerate for 3 hours.
  • The Sauce: Place the tomatoes in a large pan and cook them for about 15-20 minutes or until they are tender without adding water.
  • Rub them through a fine sieve into a clean pan. Simmer the tomato pulp, stirring occasionally, for about half an hour or until it turns thick.
  • Stir in the butter with little salt and cook, stirring the sauce over a medium heat for a further 20-25 minutes or until it is thick.
  • Stir in the cream and heat it through. Taste and adjust the seasoning with salt.
  • Heat the oil in a large frying pan. Remove the chicken pieces from the marinade and fry them gently for about 5-7 minutes.
  • Add the marinade to the pan. Cook, stirring frequently for 10-15 minutes or until the chicken is cooked through.
  • Reduce the heat and pour the tomato sauce over the chicken. Simmer gently for a further 5-7 minutes.
  • Transfer the chicken to a warmed serving dish and garnish with fresh coriander leaves and diced chilli.
  • Serve with Roti.

INGREDIENTS

  • 750 grams skinless, boneless chicken breasts, cut into small pieces
  • 50 ml IDHAYAM Sesame oil
  • Sprigs of fresh coriander, to garnish
  • Red chilli, diced, to garnish
  • Naan bread, to serve

Marinade

  • 150 ml natural yogurt
  • 3-4 red chillies, deseeded and chopped
  • 2 teaspoons dry-roasted cumin seeds, crushed
  • 1 teaspoon garam masala
  • 4 garlic cloves, crushed
  • 2 tablespoons fresh coriander leaves
  • 50 ml lemon juice
  • Salt to taste

Sauce

  • 1.5 kg ripe tomatoes, quartered
  • 50 grams butter
  • 150 ml double cream
  • Salt to taste

19 comments for “Chicken Makhani”

  • Posted Monday, February 13, 2023 at 5:04:43 AM

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