| Chicken Makhani
Indian Butter Chicken
)
| 200 ml | yogurt |
| 50 g | almonds, ground |
| 1 tsp | chili powder |
| 2 | bay leaves, crushed |
| 2 clove(s) | garlic, minced |
| 1 tbsp | ginger, grated |
| ¼ tsp | cinnamon |
| 1 tsp | garam masala |
| 4 | green cardamon pods |
| 400 g | can pelati /tomatoes |
| 1 tsp | salt |
| 600 g | deboned skinned chicken legs or breasts, cut into sqares |
| 1 medium | onion, chopped |
| 20 g | tomato paste |
| 3 tbsp | oil |
| 3 tbsp | butter |
| some | mint leaves |
| some | coriander leaves |
Method
Place yogurt, almond, all dry spices, garlic, ginger, salt and tomatoes in a blender and blend thoroughly. Put in a glass bowl and add the washed chicken pieces. Leave for 1 hour to marinate.
Heat the butter and oil in a large wok or pan and brown the onion. Add the chicken with the marinade and let cook for 20- 30 minutes. Add the tomato paste and let it cook a bit longer to thicken. Check if the chicken pieces are cooked. Add some mint and coriander leaves.
Sewrving suggestion: Serve with basmati rice or naan bread.
Heat the butter and oil in a large wok or pan and brown the onion. Add the chicken with the marinade and let cook for 20- 30 minutes. Add the tomato paste and let it cook a bit longer to thicken. Check if the chicken pieces are cooked. Add some mint and coriander leaves.
Sewrving suggestion: Serve with basmati rice or naan bread.
| Tweet |
I cooked it with cashew nuts instead of almonds - no almonds available here, but plenty of cashews. I roasted them before grinding.
Thanks for the recipe!
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