Chicken Makhani (East Indian)

(Click on pic to enlarge)

Curry Blend
1 TBSP Coriander Powder
1 TBSP Curry Powder
1 TBSP Garam Masala
½ tsp. Cardamom

Other Ingredients
S&P
2 chicken thighs
1 TBSP butter
1 TBSP oil
½ yellow onion, chopped
1 TBSP lemon juice
1 cloves garlic, minced
1 small piece chopped fresh ginger
½ TBSP tomato paste mixed in ½ glass of dry white wine
1 TBSP cream
1 handful fresh cilantro leaves, stems removed
½ red bell pepper minced
2 cups chicken broth
1 cup of cooked rice
Sriracha

Melt 1 tablespoon butter in a large skillet over medium heat.  Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.

Add onion, garlic, ginger, red bell stir until soft and translucent, about 5 minutes.  Add the Curry Blend.

Stir tomato mix into the onion mixture and cook, stirring frequently, about 2 minutes. Pour in cream. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes.

Add back the chicken and cook on low 30 minutes or until the chicken is cooked well done.

In a bowl place the rice then chicken and the sauce, Garnish with cilantro leaves and Sriracha.

As of 4/8/21

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s