Chicken Makhani

     2 pounds chicken with bones
     1 cup yogurt
     1" piece of ginger
     8 cloves garlic
     2 tbs lime juice
     4" stick of cinnamon
     8 cloves
     8 cardamoms
     10 black peppercorns
     1 tbs oil
     2.25 pounds tomatoes
     1 tsp. dried fenugreek leaves, optional
     1 tbs. white pepper powder (essential)
     1 ounce cream (optional but recommended for a touch of class)
     0.6 pound butter
     Salt to taste
     Coriander (cilantro), optional topping

Clean chicken and remove the skin. Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil. Marinate the chicken in this for 6 hours. Bake the chicken in a preheated oven for 10 minutes at 250 F (130 C). Put it aside. It makes sense to finish steps 1-3 before starting step 4.
For tomato sauce: Cut tomatoes, place them in a pan (no water) and boil. When it is reduced by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce. Take a pan, start heating the sauce, add the butter. When the butter is melted, add the white pepper powder, salt, fenugreek leaves and cream. Mix the chicken pieces into this sauce. You may like chopped coriander (cilantro) as topping. Serve hot. This works best with good rice (i.e. basmati).

If you don't like struggling with chicken bones, this recipe works perfectly with boneless chicken. You need to estimate how much boneless chicken to use: I guess 2 pounds of chicken is around 1.25 pounds of boneless chicken.

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