Makhni Chicken by Izzah

Name: Makhni Chicken by Izzah
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Indian
Ingredients: 1/3 cup oil you can discard a bit of the oil when the chicken changes color; 1 lb chicken thighs, cubed chicken breast is not recommend; 1/2 tsp salt; 2 tsp ginger garlic paste; 3/4 tsp cumin powder; 1/4 tsp coriander powder; 1/8 tsp garam masala please use sparingly because this has an overpowering taste; 1/4 tsp red chili powder; 1/2 tsp red chili flakes; 1/2 tsp black pepper ground; 1/4 cup yogurt lightly beaten; 3 tomatoes, pureed from a can of "whole peeled tomatoes; 1/2 cup heavy cream; 1/2 tsp black pepper; 2 tbsp butter; 1 tbsp fenugreek leaves

6 steps

Prep:10minCook:40min

Updated at: Thu, 17 Aug 2023 01:09:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories486.7 kcal (24%)

Total Fat46.2 g (66%)

Carbs6.6 g (3%)

Sugars3.9 g (4%)

Protein13 g (26%)

Sodium466 mg (23%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

⅓ cupoil

you can discard a bit of the oil when the chicken changes color

1 lbchicken thighs

cubed chicken breast is not recommend

½ tspsalt

2 tspginger garlic paste

¾ tspcumin powder

¼ tspcoriander powder

⅛ tspgaram masala

please use sparingly because this has an overpowering taste

¼ tspred chili powder

½ tspred chili flakes

½ tspblack pepper ground

¼ cupyogurt

lightly beaten

3tomatoes

pureed from a can of "whole peeled tomatoes

½ cupheavy cream

½ tspblack pepper

2 Tbspbutter

1 Tbspfenugreek leaves

Instructions

Step 1

Fry chicken in oil and once color changes, add salt and ginger garlic paste.

Step 2

Add spices and fry for 3-4 minutes to completely coat the chicken, then add yogurt and mix for another two minutes.

Step 3

Puree the tomatoes and pour into the pan. Let the tomatoes come to a boil, then cook covered on medium heat for 15 minutes.

Step 4

After 15 minutes, remove the lid, and on high heat, "bhoon" the masala by continuing to stir it until the water completely evaporates and the oil separates.

Step 5

Turn the flame to medium low and add the heavy cream along with black pepper and a few green chili slit lengthwise for some more heat. Cover the pan again and low heat, let the makhni simmer for 2 to 3 minutes,

Step 6

Finally finsih off with butter and fenugreek leaves "kasuri methi" for fragrance and enjoy with naan.