Chicken Makhani
Murgh Makhani
Ingredients
- 2 pounds Tandoori Boneless skinless chicken breast
- 2 tsp Oil or margarine
- 1 cup Red onion julienned
- 1 cup Green peppers julienned
- 1 cup Fresh tomatoes julienned
- 1/3 cup Tomato paste
- 2 tsp Golden fried minced onion paste
- ½ tsp Fresh ginger or a dash of dried ginger powder, grated
- 1 cup Whipping cream
- 1 cup Thick Yoghurt/Curd
- 3/4 cup Chicken stock
- Lowfat substitute of cream skim milk mixed with some warm water
- 2 tsp Cumin powder Jeerakam
- 1 tsp Zeera
- ½ tsp Red chilly powder
- ½ tsp Salt
- Black pepper, Paprika, and Garam masala A dash, or meat masala
Instructions
- Heat the oil in a pan on medium-high.
- When the paste starts bubbling and separating the oil, add the onions, green pepper and tomatoes.
- Stir-fry these for a minute and then add the yogurt.
- Increase heat to med.-hi and let it cook for 4 minutes, stirring at times.
- Add the cream and let it cook for 4 minutes, stirring at times.
- Increase heat to high and add the chicken broth, let the curry come to a boil.
- Take the curry off the stove and sprinkle paprika and garam masala and mix/blend it into the curry to a rich orange colour.
- Sprinkle with freshly ground black pepper.
- Pour the curry over Tandoori chicken breast cut lengthwise into thick julienne¦s.
Tried this recipe?Let us know how it was!
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