Chicken Makhani
Course: MainDifficulty: Medium
Servings
5
servingsPrep time
30
minutesCooking time
40
minutesCalories
250
kcalMarinate
30
Ingredients
4 Chicken Breasts (skinned, cleaned, cubed)
1 tsp. Red Chili (Lal Mirch)-powder
1 tsp. Lemon Juice
1 tsp. Butter
1 tsp. Salt (adjust to taste)
- For Marinade
2 tbsp. Yogurt
1 tbsp. Ginger (Adrak)-finely chopped or paste
1 tbsp. Garlic (Lehsan)-crushed
1 tsp. Red Chili (Lal Mirch)-powder
1 tsp. Mustard oil (or add ½ tsp crushed Rai if normal cooking oil is used)
1 tsp. Lemon Juice
1 tsp. Garam Masala-powder
1 tsp. Salt (adjust to taste)
- For Makhani Sauce
1/2 tsp. Garam Masala
2 tsp. Sugar
1/2 tsp. Red Chili (Lal Mirch)-powder
2 cups Tomato -puree
1 tsp. Ginger (Adrak)-crushed
1 tsp Garlic (Lehsan)-crushed
1/2 cup Crème
1/2 tsp Fenugreek (Methi)-leaves
2 cup Butter
2 Green Chilies
1/2 tsp. Salt
Directions
- Add mixture of chili powder, lemon juice, and salt to chicken and 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 (if required).
- Combine spices with yogurt.
- Using the mixture, marinate chicken. Make sure to coat thoroughly, if not enough make more marinade. Chill chicken for 3-4 hours.
- Skew chicken. Cook at 425-450 F (depending on the 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.
