|You get a lot of wonderful sauce, perfect for rice and naan bread.|
CHICKEN MAKHANI--4 servings
Plan on marinating the chicken ahead of time, it needs to be in for 3 hours, although I overlooked this part and it was only marinated 1-1/2 hours . . .
1-1/2 lbs boneless, skinless chicken breasts, cut into 2" pieces
3 Tbl. vegetable oil
2 large red chiles (jalapeno size) seeded and chopped (If you are worried about the heat, use some small red peppers)
4 garlic cloves, crushed
2 tsp. dry-roasted cumin seeds, crushed (I just toasted them a little on a hot skillet and threw them in the blender)
1 tsp. garam masala
1/2 tsp. salt
2 Tbl. fresh cilantro leaves
4 Tbl. lemon juice
2/3 c. plain yogurt (I used greek)
3 lb. ripe tomatoes
1/4 cup butter
1/2 c. heavy cream
The butter and tomatoes are signature flavors for this dish, so don't skimp!
|I used thick Greek yogurt, so my marinade was fairly thick|
Transfer the marinade to a non-metalic bowl or ziplock bag, add the chicken cubes, and stir to completely cover. Refrigerate for 3 hours.
Meanwhile prepare the tomato/butter/cream sauce:
|I only cooked this down for about ten minutes, they were fairly ripe so they got liquid fairly quickly.|
|I also made the mistake of adding the cream at the same time as the butter, but it worked out fine. I was more careful about heating it too high..|
|The oil seems like a lot but it all incorporates into the sauce.|
Reduce the heat, and add the tomato/butter/cream sauce. Stir gently to fully mix the sauces, and simmer another 5 minutes.
Serve over rice, garnished with cilantro leaves and small diced pieces of chile. Goes nicely with naan.