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Ингредиенты
- 2 chicken breasts, cut into bite sized pieces.
- 2-3 tbsp butter
- 4 shallots, sliced in thin strips
- 2 tsp lemon juice
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped or pressed
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 bay leaf
- 1/4 cup plain yogurt
- 2/3 cup cream
- 1 cup tomato sauce
- 1/2 teaspoon hot paprika (or to taste)
- salt and pepper to taste (be generous with the salt â it will bring out the other flavors)
- 1/4 cup slivered almonds, divided
- 1/4 cup plump raisins (optional)
- 3-4 Tbsp fresh cilantro
Инструкции
- Cook the shallots in butter until they are limp and soft, about seven minutes. Remove the onions from the pan when they are cooked, leaving as much of the butter as possible. Turn up the flame a bit and add the chicken. Cook quickly, browning on all sides. When the chicken is cooked through, add the spices, ginger and garlic and stir for a few minutes until it smells lovely and exotic in your kitchen. Add a few tablespoons of water and use the liquid to de-glaze, scraping up any bits of cooked chicken or spice that have stuck to the bottom of the pan. Add the tomato, slide the onion mix back into the pan and set to simmer.
- At this point, you can put the basmati rice on to cook.
- Once the rice is nearly done, taste the Makhani sauce for spices. It might need more salt. It might need that squeeze of lemon juice I nearly forgot to mention. Put a few tablespoons of the sauce in a bowl and mix it with the cream and the yogurt. Once they are incorporated, put it back into the pan with the chicken. Taste again for spices: this is when you decide if you really need to add another teaspoon of spicy paprika. Stir in the cilantro leaves (chopped) and half the almond slivers and serve over hot basmati rice with a cold beer. Use the remaining almond slivers to garnish and sprinkle a little hot paprika over it too for color and just in case itâs not quite hot enough!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 2 servings | |
| Calories 635 | |
| Calories from Fat 421 | 66% |
| Total Fat 47.8g | 60% |
| Saturated Fat 23.53g | 94% |
| Trans Fat 0.17g | |
| Cholesterol 184mg | 61% |
| Sodium 896mg | 37% |
| Potassium 1060mg | 30% |
| Total Carbs 18.81g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.63g | 5% |
| Protein 36.39g | 58% |
