MAKHANI CHICKEN (INDIAN BUTTER CHICKEN) for SABRINA by CHEF DAN:
Serves 4
MARINATE:
1-1/2-pounds skinless, boneless chicken breasts, halved and cubed
1 tablespoon lemon juice
1 tablespoon chili powder
Sea sea-salt to taste
2/3-cup thick natural yoghurt, place yogurt in cheese cloth and drain off liquid, overnight or for 1 hour
1 tablespoon garlic, minced
1 teaspoon garam masala
2 tablespoons melted butter
2 teaspoons chili powder
2 tablespoons melted butter
1 thumb-size fresh ginger, minced
1 teaspoon ground cumin
2 tablespoons lemon juice
1 tablespoons olive oil
1 tablespoon butter
2 teaspoons EACH garam masala, ginger minced, garlic minced cayenne pepper, honey, and green chili pepper.
1-1/2 cups tomato puree
2 teaspoons cayenne pepper
2/3 cup water
1/4-teaspoon fenugreek seeds, crushed
1/2-cup coconut milk
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. In a bowl place chicken, lemon juice, chili powder and salt, toss to coat.
2. Marinate for 1 hour or up to 4 hours.
3. In the strained yogurt mix in the salt, garlic, garam masala, butter, chili powder, cumin, lemon juice and oil.
4. Pour yogurt mixture over chicken, cover and refrigerate and marinate 2- 3 hours.
5. Pace chicken in a baking dish and bake for 20 minutes or until almost cooked through.
6. TO MAKE SAUCE:
7. Melt butter in a sauced pan over medium-heat.
8. Stir in garam masala, when masala begin to crackle, stir in ginger, garlic, and green chili peppers.
9. Sauté until till tender, stir in tomato puree, cayenne pepper, pinch of salt and water.
10. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek seeds.
11. Place chicken in sauce mixture; continue cooking for another 5 minutes.
12. Stir in the coconut-milk
TO MAKE GARAM MASALA
1. A blend of spices usually including coriander seeds, cumin seeds, black peppercorns, and cardamom seeds, cinnamon sticks, whole cloves, and grated nutmeg.
ENJOY DAN: BON-APPETITE!!
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