Makhani Chicken
Over a year ago
3,733 views
Ingredients
- 800g Diced Chicken Breast
- 6-8 Cardamom pods
- 6-8 Cloves
- 2 tspn Ground Cinnamon
- 2 tspn Ground White Pepper
- 1 Large Onion
- 3 Shallots
- 4-6 Red Chillies (to personal preference)
- 1 Large piece of Ginger
- 6 - 10 Garlic Cloves
- 40g Tomato Puree
- 125g Butter
- 500g Set Natural Yoghurt
- 3 tbsp Oil for frying
- 1 Lemon Juice of
Accompaniment
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Description
My favourite curry! Done the cheats way but with all the flavours of the original dish!
Method
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1
Grind together the seeds from the cardamoms, the cloves, the cinnamon and the white pepper.
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2
Add these to the yoghurt and stir in thoroughly.
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3
Marinate the chicken pieces in the yoghurt and spices, preferably overnight, ensuring that all the pieces are fully covered.
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4
Slice the onions, shallots and chillies, press the garlic and peel and grate the ginger.
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5
Heat the oil in a wok on a high heat, add the onion stirring constantly until the onion is translucent.
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6
Turn the heat down to medium.
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7
Add the chillies, garlic and ginger, and fry for a further 5 mins, still stirring constantly.
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8
Add the tomato puree to create a paste, cook this through before transferring the whole to a blender.
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9
Blend the mixture until smooth, and set aside.
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10
Add the yoghurt and chicken to the wok and gently bring to the boil, taking care not to split the yoghurt.
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11
Add the onion and chilli mix back to the pan and stir in thoroughly.
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12
Simmer for 40 mins.
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13
Add the butter and stir in until fully melted.
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14
Finally, add the juice of 1 lemon and stir in.
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15
Serve with plain rice.
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