Recipe

Chicken Makhani Curry Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 2 months ago This dish will warm your heart and your tummy. Good for brunch or supper.Make sure the rice is basmati. This dish is very aromatic. Prep:60m Cook:30m Servings:4	Mystic_rive
	east indian easy hearty

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Ingredients

4 large skinned chicken breasts

2 large red chillies

4 cloves of garlic, finely chopped

1 c. double cream

1 c. natural yogurt

1 fresh lemon

1 tsp Garam Masala

2 tsp Ground Cumin

2 tblsp Coriander leaves

1/2 c. Butter

1/2 tsp salt

6 fresh ripe tomatos

Directions

Core and deseed the chillies, chop them up fine.

Add the chillies, fine chopped garlic, cumin and masala to a blender.

Blend add the juice of the lemon, coriander leaves and the yogurt to create the marinade.

Chop up the chicken into small pieces and put into a glass bowl

Mix in the marinade with the chicken, cover and put in the fridge for 3 hours.

Quarter the tomatos and put into a pan with nothing else. Warm for 20mins on a low to medium heat

Strain the tomatos into a clean pan using a fine seive. Throw away the skins and pulp left over.

tomato sauce should be thick, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.

Add in 1/2 c. of butter and salt then stir and heat for another 20 minutes.

Add in 1 c. heavy whipping cream, heat through thoroughly and set aside.

heat a pan with 3 tbl spoons of vegetable oil and add all the chicken.

Cook for 15 minutes on a medium heat.

Add in the tomato sauce and stir and heat for 5 minutes.

Serve with basmati rice.

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