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
2 TBSP butter
1 TBSP oil
½ yellow onion, chopped
1 TBSP lemon juice
1 cloves garlic, minced
1 small piece chopped fresh ginger
1 Roma tomato, skinned an mashed
½ glass of dry white wine
1 TBSP cream
1 handful fresh cilantro leaves, stems removed
½ red/orange bell pepper minced
1 small carrot
2 cups chicken broth
1 cup of cooked rice
Sriracha

In a large pot add the chicken ans 3 cups of water.  Add chicken, tomato and carrot and cook until the chicken us mostly cooked. Remove from heat. Strain the chicken broth. Chop the carrot. Peel skin and mash the tomato. De-bone and skin the chicken and chop the chicken into bite size pieces

Melt the butte, 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 carrot cook, stirring frequently, about 2 minutes. Pour in cream. Add two cups of chicken broth. 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.

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

As of 12/30/21

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