Chicken Makhani

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0% would make this recipe again

Submitted by Sandy Wong, RD, Peritoneal Dialysis Dietitian, Royal Columbian Hospital (ON)

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Ingredients

6 chicken thighs, boneless, skinless, cut in cubes 14 oz
2 tbsp canola oil 1 fl.oz
1 onions 7.1 oz
2 slices gingerroot 0.2 oz
2 cloves garlic
2 cups canned tomatoes (diced) 1.2 lb
1/2 cup yogurt, plain, 2% 4.6 oz
1 tsp ground cumin 0.1 oz
1/4 tsp cayenne pepper [optional] 0.1 oz
1/2 cup fresh cilantro, chopped 0.6 oz
1 cup basmati rice 7.1 oz
2 tsp olive oil 0.4 fl.oz
1 bay leaf 0.1 oz
1/2 tsp turmeric 0.1 oz
1 1/2 cup water 12.8 fl.oz
1 cardamom pods 0.1 oz
1 cinnamon sticks 0.2 oz

Method

Chicken
  1. Puree onion, ginger and garlic in blender.
  2. Heat 1 tbsp oil. Brown pureed mixture, cumin, cayenne pepper (optional) and 1 tsp garam masala.
  3. Add tomatoes, and cook for 2 minutes, stirring frequently.
  4. Stir in yogurt and reduce heat to low, simmer for 10 minutes, stirring frequently. Remove from heat and set aside.
  5. Heat 1 tbsp oil, add chicken, cook until lightly browned. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Add Cilantro.
  6. Cook for 5 to 10 minutes on low heat. Stir occasionally.
Fragrant Basmati Rice

Heat oil in sauce pan. Add rice and spices and toast slightly. Add water. Bring to a boil. Cover and simmer for approximately 15 minutes.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

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