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Chicken Makhani
Indian Butter Chicken

Ingredients

200 ml yogurt
50 g almonds, ground
1 tsp chili powder
2  bay leaves, crushed
2 clove(s) garlic, minced
1 tbsp ginger, grated
1/4 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
portions

Method

Preparation time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a

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.

Comments by other users


Dorry

30/01/2012 05:37 o'clock

Delicious!

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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