Wednesday, September 25, 2013

Chicken Makhani

Now that I have perfected my Thai Curry recipe, I thought I'd try my hand at an Indian dish. 

I made Chicken Makhani last night and I am so pleased with the way it turned out! I think next time I'll make it more spicy, but the flavor was terrific! We ate it with both Basmati Rice and Naan. I'll have to work extra hard at the gym, but it was worth it! ;)

Check out the recipe and make sure to leave your comments below!!

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Chicken Makhani (Indian Butter Chicken)
A full flavored Indian dish - Chicken in a rich tomato based sauce that can be as mild or as spicy as you like! Best served with Basmati Rice or Naan.
  • 2 pounds Bonless Skinless Chicken Breast (or Thighs)
  • 6 Tablespoons Ghee (or Olive Oil)
  • 6 cloves Chopped Garlic
  • 2 inches Fresh Ginger
  • 1-4 medium (adjusted for spiciness) Serrano Peppers
  • 2 teaspoons Cumin Seeds
  • 1 teaspoon Turmeric
  • 2 teaspoons Chili Powder
  • 1 teaspoon Salt
  • 1 Tablespoon Ground Coriander
  • 1 large Chopped Onion
  • 3-4 large Chopped Tomatoes
  • 10-12 Cashews
  • 2 teaspoon Garam Masala
1. Put the Ghee, Garlic, Ginger, Serrano Peppers, and Cumin Seeds into a pan and heat on Medium High until all of the ingredients turn a dark brown color.2. Add the Turmeric, Chili Powder, Salt, Ground Coriander, and Onion to the pan. Cook until the Onions are translucent.3. Mash the cashews with 1-2 teaspoons of water until they are a paste.4. Add the tomatoes and cook until they are soft, then add the Cashew Paste.5. Using either a blender or an immersion blender (I used a Magic Bullet), blend all of the ingredients until they are a paste/sauce.6. Transfer the sauce back to the pan and add the Chicken and Garam Masala. 7. Cook on a Medium to Medium-Low heat until Chicken is cooked through.
Prep time: Cook time: Total time: Yield: 4-6 servings