Chicken Makhani Curry
Apr 28, 2005 by Nathan Rawlinson | 3 Comments| Share it:
Ingredients
- 4 large skinned chicken breasts
- 2 large red chillies
- 4 cloves of garlic - finely chopped
- 150ml (5 ounces) double cream
- 150ml (5 ounces)
- 1 fresh lemon
- 1 tsp. Garam Masala
- 2 tsp. Ground Cumin
- 2 tbsp. Coriander leaves
- 50g (3 tbsp) Butter
- salt
- 1.5kg (3.3lbs) fresh ripe tomatoes
Step 1
Step 2
Step 3
Mash it up and then add the juice of the lemon, coriander leaves and the yogurt to create the marinade. Really this should be blended but as I don't have a blender I did it by hand. If you have a blender though, use it.
Step 4
Step 5
Step 6
While that is happening.... Quarter the tomatoes and put into a pan with nothing else. Warm for 20mins on a low to medium heat
Step 7
Step 8
Strain the tomatoes into a clean pan using a fine sieve. Throw away the skins and pulp left over.
Step 9
You end up with a tomato sauce like so, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.
Step 10
Step 11
Add in the 150ml (5 ounces) of double cream, heat through thoroughly and set aside.
Step 12
By this time the chicken should be ready, so heat a pan with 3 tbl spoons of vegetable oil and add it all.
Step 13
Step 14
Step 15
Step 16
Serve with basmati rice.
Now that you have learned how to make chicken makhani curry, please be sure to view these other chicken recipes. Also, you will love these Indian recipes.
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3 Comments
A lovely dish my guests loved it and they want me to prepare same again…
When you cook the chicken,do you add all the marinade to the pan as well?
Page 1 of 1 comment pages
I have made this fine dish and it was great! The only question I have is there a way to make it spicer?