Saturday, July 31, 2010

Chicken Makhani

Got this recipe from:

Oh, yeah, it's good. Very, very good! :) My husband wants this on the regular menu schedule.

2 pounds boneless skinless chicken (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (sewn together!) (or 1 1/2 t cardamon, ground)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala*
1/2 tsp ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end)

Cover and cook on low for 8 hours. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, served with brown rice.

* The basis of a North West Indian garam masala usually comprises cloves, green and/or black/brown cardamom, cinnamon (or probably cassia), and mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of black cumin (not white cumin, nor caraway, which is not an Indian spice). (from wikipedia)

No comments:

Post a Comment