Hello friends
Welcome to ''my cuisine''. According to me cuisine or the culinary art is just that an art. The art of creating delicious foods with a conscience to health has various dimensions with which we can experiment and I have just started to experiment in my kitchen. There is nothing more heartwarming than a hot aroma filled food on a cold rainy day to cheer us up or nothing more satisfactory than satisfying the taste buds of our loved and dear ones.This was the reason i found my new love for cooking. Hope you would enjoy my various recipes......

4 Aug 2010

makhani chicken

This chicken curry is a superb accompaniment to any chapatis or naan bread. Its full of flavour and can be kept mild or spicy. Its an all time favourite.
Delicious makhani chicken

  • Chicken - 1 kg (preferably boneless)
  • Garlic - 6 cloves
  • Green chillies - 6
  • Red chillies - 2
  • Cumin seed - 2 tbsps
  • Garam masala - 3 tbsps 
  • Salt - 2 tbsps or to taste
  • coriander leaves (chopped)  4 tbsps
  • Lemon juice - 5 tbsps
  • Pineapple juice - 3 tbsps
  • yogurt - 150 gms
  • tomatoes - 3 ( or u can use tomato puree - 5 tbsps)
  • butter - 2 tbsps
  • brown sugar - 1 tsp
  • Pepper - 1 tbsp
  • Sour cream or just cream - 150 gms
  • Creme fraiche - 3 tbsps (optional)
  • Oil for frying - 5 tbsps
  •  Wash and dry the chicken and cut into thin pieces. Deseed the chillies. Combine the garlic, chillies, salt, coriander leaves, lemon juice, pineapple juice, cumin seeds, garam masala in a blender and puree to make the marinade. mix the chicken with the marinade and marinate it fro 30 min in the fridge.
  • Wash and boil the tomatoes until they break apart and strain through a sieve. heat the butter in the pan and the tomato puree, brown sugar, salt and pepper and reduce the heat for about 10 min. Stir in the cream and set this aside.
  • Remove the chicken from marinade and fry in hot oil for 5 min. Add the remaining marinade and cook for 20 min. 
  • Add the prepared tomato sauce and mix well and simmer for 15 min.
  • Garnish with coriander leaves, stir in creme fraiche(optional) and serve hot.

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