Chicken Makhani

Posted on August 26, 2011

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Chicken Makhani with Basmati Rice

I had this dish recently at our favorite Indian restaurant. So creamy and delicious! Papachef looked and looked for a recipe; the ones he found just didn’t sound right or were so complicated they could not be easily replicated by someone at home. So he combined several recipes and tweaked what he had to come up with this. I thought the results were fantastic. The kids all voted thumbs up as well.

Chicken Makhani

1 to 1 1/2 lbs chicken breast, cut into bite sized pieces
2 T. Oil
1 onion, chopped
4 T butter, unsalted
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
1 14 oz. can tomatoes, pureed
1/4 tsp paprika
1/4 tsp red chili powder
1 tsp coriander
1 tsp Garam masala
1 tsp salt
1/2 c. Heavy whipping Cream
2 tsp sugar

Stir fry chicken and set aside.
Measure oil into a heavy skillet, then melt the butter as well.
Cook the onion until translucent, then add the ginger and garlic and cook about five minutes more.
Add tomato.
Add dry spices and salt.
Mix and cook until oils seep from tomato.
Add chicken back in and simmer for about ten minutes.
Lower the heat, the add cream and sugar.

Heat until a low simmer and then it is ready to serve.

Serve with Basmati rice.

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