Saturday, September 22, 2007

Chicken Makhani

Chicken, onions, tomatoes, spices & cream is all that takes, to make this dish delectable. Try it out, and your family & friends would be asking for more!


1 Lb chicken - cubed (boneless, skinless)
1 medium size tomato (diced) & 3 tspns. tomato paste
2 medium size onions
2 tsp coriander seeds
2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp poppy seed powder
a small piece of ginger
4 garlic cloves
3 green chillies (slit lengthwise)
3 cloves (lavang) & 1/4 tsp cumin seeds - for seasoning
6 curry leaves
turmeric, red chillie powder, salt to taste
mint & coriander leaves
2 tbsp oil
2 cups water
3 tbsp cream

Put a saucepan on medium heat and add chicken pieces, 1/4 tsp turmeric, 1/2 tsp each, salt & red chillie powder. Mix and let the water evaporate.... during this process the chicken is half cooked. Turn the stove off, set the chicken pieces aside.

Grind onions alongwith coriander seeds, fennel, cumin, poppy seed powder, ginger, garlic - make a smooth paste. Heat a saucepan, add oil & add seasoning of cloves, cumin seeds, curry leaves. Add onion paste & fry until the paste loses its raw smell. Add tomato pieces, tomato paste, salt, turmeric, mix well, cover & cook until the tomato turns soft. Add chillie powder, water & chicken pieces and let cook on medium heat, until all the water evaporates. At this point, add green chillies and cream, mix well. Adjust salt, turn the stove off and add mint & coriander leaves. This delectable dish can be enjoyed with plain rice, fried rice, rotis.

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